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  1. image.jpeg

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    • bcrisco
    • Media item
    • Comments: 0
    • Album: Goose Trail Bologna
  2. image.jpeg

    image.jpeg

    • bcrisco
    • Media item
    • Comments: 0
    • Album: Goose Trail Bologna
  3. bcrisco

    Jalapeño cheese venison sausage made

    Looks awesome!
  4. bcrisco

    Goose Trail Bologna

    I used some standard fibrous sausage casings. LEM is a company that specializes in game processing needs (seasonings, grinders, etc)
  5. bcrisco

    Goose Trail Bologna

    May have to try a 2fer next time I do salami if I have extra honker128077
  6. bcrisco

    Goose Trail Bologna

    I think the smoke is spot on. Of course this is my first go at smoking the sausage. When I used to make these, I used the kitchen oven. No comparison. Will never go that route again.
  7. bcrisco

    Goose Trail Bologna

    Thanks. Love me some jerky but started to branch out with the use of the goose meat. Started a year ago with smoking breasts to this. Of course it requires more effort but really worth it!
  8. bcrisco

    Goose Trail Bologna

    Thanks disco and half smoked. Hope to be making some more in the next couple of weeks
  9. bcrisco

    Goose Trail Bologna

    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.
  10. bcrisco

    Goose Trail Bologna

    Here is the final product. Came out with a nice "bite" with the trail Bologna seasoning but not overwhelming. Very happy with the results. I'll be doing this again
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    image.jpeg

    • bcrisco
    • Media item
    • Comments: 0
    • Album: Goose Trail Bologna
  12. image.jpeg

    image.jpeg

    • bcrisco
    • Media item
    • Comments: 0
    • Album: Goose Trail Bologna
  13. bcrisco

    Smoking some goose breast

    Those sound tasty!
  14. bcrisco

    Canadian Goose Breast on the Smoker Q-view

    Looks good. Started smoking goose breast myself about a year ago. Beats the heck out of always making jerky. Just got done trying it in summer sausage (trail bologna) today. 
  15. bcrisco

    Goose Trail Bologna

    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.
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    • bcrisco
    • Media item
    • Comments: 0
    • Album: Goose Trail Bologna
  17. bcrisco

    Kielbasa and Ring Bologna in the New Smokehouse

    That looks awesome!
  18. bcrisco

    Goose Trail Bologna

    Here we are at 130 IT
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    image.jpeg

    • bcrisco
    • Media item
    • Comments: 0
    • Album: Goose Trail Bologna
  20. bcrisco

    Goose Trail Bologna

    Not much to report other than at 12:30 I turned the temp up to 175 and started to add wood chips. Decided to go with pecan. More to come
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