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  1. Faceplant247

    Goose Pastrami

    That's the recipe I saw on Honest Food as well, but I'm really trying to tell the difference between his recipe and the wet brine recipe I linked to above.
  2. Faceplant247

    Goose Pastrami

    I recently came into some goose breast, and wanted to try my hand at goose pastrami. Some recipes call for brining the goose breast using Morton's Tender Quick in a sugar/salt/spice solution anywhere from 7-14 days and then smoking to an internal temp of 160 (see this thread...
  3. Faceplant247

    Deer sausage with jalapenos and cheddar. Recipe and q-view!

    I'm new to this forum and still learning about smoking etc. Why did you use TenderQuick instead of Cure #1? Just curious. I am making some jalapeno/cheese link sausage and snack sticks and planning to smoke them, but I thought I needed to use Cure #1 if I was smoking. Someone please help me out...
  4. Faceplant247

    Howdy from North Texas

    Thanks for the welcome. My understanding is that if I am going to smoke sausage links and sticks, then CURE #1 MUST be added. Is that correct? Or can TenderQuick be used? I used tenderquick on the breakfast sausage, but haven't made the links and sticks yet. Another couple of questions...
  5. Faceplant247

    Howdy from North Texas

    Also - I ran the link sausage through the grinder on a coarse grind. Would you run it back through on medium or keep it coarse?
  6. Faceplant247

    Howdy from North Texas

    Hello hello! I'm new to the forums and looking forward to the ensuing discussions. I'm an avid hunter and wild game food fanatic. I enjoy grilling, smoking, sous vide, cast-iron cooking and, curing/dehydrating meats. I made 18 pounds of venison breakfast sausage tonight that turned out great...
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