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How much do you trim when grinding goose or duck for sausage

post #1 of 4
Thread Starter 

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.  


Pictures and results to follow



post #2 of 4
Not sure about goose but all silver skin gets trimmed out of my venison. You might get away with it on a double fine grind, but a 3/8 plate will let chunks of it thru, and no one wants to chew on that stuff. You could take a slice of goose with silver skin on it, fry it up and see how chewy it is, but I would think you'd want to get rid of as much as you could.

Concerning the fat content, 50/50 goose and 85/15 ground beef leaves you around 7.5% total fat. Most recipes call for at least double that if not more. Adding some pork fat or beef suet would probably be prudent, according to your recipe.
post #3 of 4

Probably too late but seems a shame to waste a perfectly good goose dinner that way.


I'd cross grain slice the breast and quick fry it or crock pot it whole with a nice sauce (2 cans of cream of mushroom soup works) and rice mixture covered at the end with biscuits for an hour ... damn fine!

post #4 of 4
Thread Starter 

Thanks for the responses.  I agree it was a shame to use good breast meat for sausage but I knew we had a bunch more coming.  We brought back about 35 lbs of breasts and legs and thighs. Ended up with a lot of breast meat cleaned and vacuum packed and the rest into pepperoni and summer sausage.  Made sure we had at least 20% fat.  Everything turned out great this.  Pork fat is always the answer no matter what the question.  :sausage:

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