Goose Trail Bologna
- Thread starter bcrisco
- Start date
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Looks like its going to be good where's the recipe and prep pictures and hope to see finish pictures with some slices. The logs look great.
I got in a bit of a rush prepping and didn't think to get pics until I had them stuffed. I used a trail bologna kit from LEM that included casings, cure, and seasoning for 10 pounds. I've used this kit a number of times before with venison. As this was my forst go around using goose, thought I'd just make 4 lbs the first time to see if I needed to tweak anything (more goose, more trimmings, etc). Plan to get some pics up tomorrow when they go into the smoker, during the smoke, and post-smoke pics. Stay tuned!
Its just a plain old country sausage recipe with sage and salt and black pepper.
That sounds intriguing. Would love to see a recipe on that to give me another option. Before this go around, I've only made jerky or smoked the breasts on a few.
Well, after a total of 7 hrs in the smoker, we're finally icing down. IT got to 158. After their bath, I'll cut into tomorrow after a night in the fridge
Of course I won't be able to wait long after getting up in the morning, so I'll have some finished pics then.
Of course I won't be able to wait long after getting up in the morning, so I'll have some finished pics then.
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Part of me wants to play around with the ratios, but another part of me says "hey dummy, you've got something good here. Don't mess with it!" If I were to change the ratio, it probably wouldn't be more than 60/40 goose to pork trimmings. Maybe another small batch.
jhend
Smoke Blower
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