85# Goose/Pork Cajun Smoke Sausage....

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indaswamp

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Apr 27, 2017
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South Louisiana-Yes, it is HOT
Pulled out the rest of the goose meat I had on hand, just over 33#. Ended up with 29.5# after trimming. Mixed that with 47# pork butt and trim fat. Did the grinding Thursday, stuffing friday, Smoking them this morning....

Inda Smokehouse to dry for 1-2 hours @100-120*F
IMG_20211009_092752864.jpg
 
That's a batch of sausage, there!
I've never tasted Goose. Is it like Duck or Turkey? Any spices in the mix?
First glance at the title made me picture an 85# Goose....
 
That's a batch of sausage, there!
I've never tasted Goose. Is it like Duck or Turkey? Any spices in the mix?
First glance at the title made me picture an 85# Goose....

These are Canada geese. It all depends on what the goose has been feeding on as to how it will taste. It is stronger than duck. I ground the goose meat through 3mm plate once. The finer grind helps with the toughness of the meat and connective tissue, it also does not allow pellets to pass through. I try my best to remove them when slicing the meat into thin strips, but I do miss some. The pellets just roll around over the plate being pushed by the knife. When I hear it, I stop the grinder and remove the pellets. I pulled out 9 or 10 with this batch.

The pork and fat is run through a 4.5mm plate....
 
These are Canada geese. It all depends on what the goose has been feeding on as to how it will taste. It is stronger than duck. I ground the goose meat through 3mm plate once. The finer grind helps with the toughness of the meat and connective tissue, it also does not allow pellets to pass through. I try my best to remove them when slicing the meat into thin strips, but I do miss some. The pellets just roll around over the plate being pushed by the knife. When I hear it, I stop the grinder and remove the pellets. I pulled out 9 or 10 with this batch.

The pork and fat is run through a 4.5mm plate....
Pellets?
 
What flavor profile looking great so far
Thanks mike!

Lookin good .
Thanks Chopsaw. The goose is only 40% so with the cure and seasoning, it is a mild goose flavor.

Bet that will be tasty!
Thanks smokerjim!

I bet they are delicious!
Thanks Steve!

I have only done a chicken pot sticker sausage with no smoke. I hope the geese have been feeding on goodness...

looks good and a lot of work
Thanks zippy. Some of these geese had been feeding in corn, the rest were eating on winter wheat.
The corn is better for flavor.....
 
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