We had a great goose hunt last week and I am going to make some goose summer sausage. I have a couple of questions before making about 25 lbs of summer sausage with 50% goose 50% pork butt.
I used up the goose meat from last season to make some snack sticks a week ago. I used 50/50 goose and 85/15 store hamburger. The flavor on the snack sticks was great but the texture was a little grainy. I noticed that there was a lot of membrane stuck on the inside of the grinding plate when I was done grinding. (Cablea's 1/2 hp commericial grinder). I did not know if the texture was from problems with grinding or maybe not quite enough fat or maybe both.
Given my last results I wanted to check with brain trust here to find out how much to worry about trimming the silver membrane from the meat before grinding. I was planning on some trimming but not going complete nuts trying to get it all. I am also thinking that I need to add some pork fat to the goose meat in addition the the pork butt so that I stay somewhere around 18 to 20% fat content.
Any thoughts would be much appreciated.
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