Originally Posted by meatstick
Hey guys, I have some goose for this past season I want to make for so I can take with us on our spring fishing trip. I am planning to make 25 lbs of summer sausage and 25 lbs (2 -12.5 lb batches) of snack sticks.
My plan is to use 13 lbs of goose and 12 of pork butt for 25 lbs of summer sausage. For the snack sticks I plan to use 7 lbs of goose and 5.5 lbs of pork butt for the 12.5 lbs which is what the seasoning kit calls for. I do have a couple pounds of pork fat which I will probably just throw in as I am grind up the pork butt. I did read where I should not allow my smoker to go over 180 degrees. Maybe that is where I made my mistake in the past. The first hour I would keep the smoker about 140 with out any wood then I would crank it up to 225 and add wood and start smoking until internal temp reaches 152.
Also, has anyone use regular block cheese from the store? I'm thinking about buying some and cutting it into the cubes like the hi temp cheese and freezing it. I'm just worried it will all ooze out.
Any suggestions are appreciated.... Thanks
I don't know goose, but I have done wild turkey. I went higher on the turkey (like 70/30 turkey/pork), and paid the price on a dry, tough sausage. Not sure what recipe you'll be using for the SS, but if it mentions nonfat dry milk powder OR soy protein powder, if you have it, use soy. It'll do a better job of holding moisture than the milk in my experience.
I've used regular cheese, and yeah, it melts into the meat, or it oozes out either during smoking or upon reheating. Never used high-temp stuff, but will in the future. The flavor of the regular cheese remains, but the cheese disappears for the most part.
Originally Posted by SmokinAl
I'm no sausage guru, so I can't comment on the ratios, but I do know when your smoking sausage that the smoker temp can't go above 175 or the fat will melt out. I have seen guys use regular cheese in their sausage but I have always used the hi temp cheese.
Since the bulk of this thread is about sausage, I'm going to move it to the sausage forum. I think you will get better answers there.
Goose fat MAY be lower... thought I'd read that somewhere, but not sure.
Originally Posted by Oberst
Don't know on the cheese but am very interested if someone has done it. On the goose, I cut mine into very small pieces that could not hide a steel shot. Broken tooth could be $500 minimum. Laborious to some extent but trying to avoid a hard shot in sausage. Just following the shot tracks doesn't always work if bird was hit a year previously. Here's an example if it comes through on phone
Always a good mantra - WATCH OUT FOR BB's! Small plate on the grinder should capture any of these, but might cost you a grinder blade. Tiny shot, though, might still pass.
Originally Posted by SmokeyMose
I've never made summer sausage and don't really know anything about it, but those temps seem kind of high for smoking sausage. Usually 180 is the top setting to bring it up to IT after smoking at 120 or 130 for a while.
Yup. What Mose said. Expect a "stall" around 135F where the internal temp just sits there. Too high a smoker temp just dries everything out, and TOO HIGH a temp just liquifies the fat, and that isn't good.
Good luck! 50 lbs of smoked meat is a lot. If you have time, maybe make one batch of SS or sticks and see how it goes, then make the other? Regardless, looking forward to seeing the results of your effort!