I posted earlier my attempt at snack stixs using duck and goose fat. I was warned that it wouldn't work because of the low melt point of the fat, which would ooze out of the sticks as I cooked them. And that's exactly what happened. I'd still like to figure a way to use the extra fat I get when smoking ducks and geese, and I wonder about mixing it into a dried sausage; one that is cured and dried at a much lower temperature. For example, the Kutas Landjager recipe calls for temps not to exceed 80 degrees at any point in production. Any reason that will not work? Anyone tried a dried sausage with a low melt point fat? Thanks!