My fishing trip I had scheduled this morning was a wash with the wind kicking up 25 knot winds. So....I made sausage today. Returned from the turkey trip last week with some Canada goose breasts my friend gifted to me as he had his hands full with a newborn baby and had a back load of geese as it was. So, before I make more wild hog sausage, I need to get the geese that have been thawing since monday out of the way in the frig.- today I started on the project by trimming and cutting the meat into 1" chunks and mixing the salt/cure and seasoning mix into the meat. Normally, I would skip this step, but since this is a new recipe to me, I want the seasoning to soak in so I can get a good sample of what the final product will taste like.
40% goose breast / 60% Pork butt with a 20% overall fat ratio in the meat mix....
Seasoning, Kosher salt, cure, ice water and minced fresh garlic ready to go...
(I know, my cure is not pink. The beet juice dye faded, I have had this cure for 1.5 years and it's still good.)
All mixed up and ready for the frig. See y'all tomorrow when I grind and stuff the links....
Now I'm off to soak the casings.....
40% goose breast / 60% Pork butt with a 20% overall fat ratio in the meat mix....
Seasoning, Kosher salt, cure, ice water and minced fresh garlic ready to go...
(I know, my cure is not pink. The beet juice dye faded, I have had this cure for 1.5 years and it's still good.)
All mixed up and ready for the frig. See y'all tomorrow when I grind and stuff the links....
Now I'm off to soak the casings.....