Canada Goose Smoke Sausage
- Thread starter indaswamp
- Start date
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Had to finish mowing the yard before playing in the kitchen. meat is in the freezer now to harden, then I'll be grinding and stuffing....
shyzabrau
Smoking Fanatic
shyzabrau
Smoking Fanatic
Why a 40/60 blend? Is the goose too gamy for a higher percentage? Or do you just want more goose sausage?
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I would cut those goose cubes into slices thin enough to discover any hidden shot. I say that because I also follow the shot tracks closely, but what if the goose was also shot two years ago and those shot tracks no longer exist. I have been shocked to find a couple big steel shot in a clean goose breast. And if they get into sausage they can definitely crack a tooth. A buddy of mine who isn't all that careful has had two $1,000 crowns as a result. I am extra careful now, especially if I'm making anything others might eat. I use goose and ducks myself, but slice the meat thin enough before grinding to get every last shot I can.
Great tip...but I just finished grinding. No BB's in the meat.
Second grind with NFDM and 2.5 cups burgundy wine.
little bit of bread bottom right in the grind, I never worry about it and just mix it in.
Sample patty was awesome!
Little smoke on these links will really make them pop! So many flavors...yum.
Lunch was pan fried Canadian bacon Po-boy with fresh garden tomato, lettuce and provolone cheese. Delicious!
These geese were large Canadian geese that were feeding on grass. When these big geese are feeding on grass, the meat can get a little strong so knowing this, I cut it to 40/60 to tame the gaminess down. The sample patty was spot on for flavor. Can't wait to sample one after smoking.
Takes a while to get 25# of meat hard enough to grind in the freezer. I had to keep stirring the meat chunks to get them evenly frozen. About to start stuffing now.
Here ya go fellas...first links off the stuffer.
Dark links from the goose meat and red wine. I plan on smoking them tonight once it cools off outside.
Dark links from the goose meat and red wine. I plan on smoking them tonight once it cools off outside.
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Leaning toward apple chips and hickory pellets based on the flavor profile of the tester patties...
No apple chips and with the Jambalaya festival in town no way I am going to the store and fight that crowd. So Cherry chips and hickory pellets it is...
drying cycle complete, about to add chips...
top prob is @ 123, bottom is @117-perfect. good smoke pouring out da vents...
drying cycle complete, about to add chips...
top prob is @ 123, bottom is @117-perfect. good smoke pouring out da vents...
2 hours in @120* and it's smelling wonderful outside! Bumped the temp up to 130* for the next hour. INT is @ 95*
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Just pulled them out of the smokehouse...
Pretty good. These will do well on the grill, with sauteed onions and peppers on a bun, or along side a plate of white beans and rice.
Pretty good. These will do well on the grill, with sauteed onions and peppers on a bun, or along side a plate of white beans and rice.
shyzabrau
Smoking Fanatic
Yes, I tried a link late last night when I pulled them. Pretty good but for me could use more garlic, pepper, and a little more herbs. I would make this sausage again, though probably not 25# for myself. I will be sharing this batch with the guy that gifted me the birds.
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