Canada Goose Smoke Sausage

[indaswamp]

Not sure where on SMF to put this, so I'll just put it here on my goose thread...

With the rain, today is the day I start curing the wild goose Pastrami. I'll also be breaking down the 2 wild hogs for the freezer.

Mixed up the spices:

DSC02317.JPG

• indaswamp
• May 29, 2017

trimmed, weighed the meat and measured out the salt and cure

DSC02318.JPG

• indaswamp
• May 29, 2017

Packed the cure mix on the meat and in the frig for 36 hours. See y'all when they hit the smoker in a couple days.

 

[ab canuck]

You just start a new thread, I will be watching this one....

 

[indaswamp]

 
You just start a new thread, I will be watching this one....

I thought I posted the last pic, guess not. Here it is:

DSC02320.JPG

• indaswamp
• May 29, 2017

Packed ready for the frig.

 

[indaswamp]

 
You just start a new thread

I was referring to which forum to put it in. Making Pastrami is not like making sausage, but it's not a dry aged product either. More like a ham maybe?

 

[pc farmer]

I was referring to which forum to put it in. Making Pastrami is not like making sausage, but it's not a dry aged product either. More like a ham maybe?

Curing section would work.

 

[indaswamp]

 

I was referring to which forum to put it in. Making Pastrami is not like making sausage, but it's not a dry aged product either. More like a ham maybe?

Curing section would work.

Thanks c farmer.

 

[indaswamp]

Busy making the goose Mortadella di Bologna today and almost forgot to rinse the goose pastrami tonight. With another rain-out likely tomorrow, I'll be smoking goose pastrami then turkey breasts. Lunch will more than likely be goose mortadella sandwiches.

Pastrami on racks to dry in frig..

DSC02331.JPG

• indaswamp
• May 31, 2017

 

[ab canuck]

Well this is all got me going, It sounds great, I'll continue to watch this stuff.....

 

[myownidaho]

Busy making the goose Mortadella di Bologna today and almost forgot to rinse the goose pastrami tonight. With another rain-out likely tomorrow, I'll be smoking goose pastrami then turkey breasts. Lunch will more than likely be goose mortadella sandwiches.:biggrin:

Pastrami on racks to dry in frig..

DSC02331.JPG

• indaswamp
• May 31, 2017

We'll see how your turns out, but typically I've removed that little triangle of silver skin. It can be a little tough to deal with.

Goose mortadella, love it!

 

[indaswamp]

Quote:

 

Busy making the goose Mortadella di Bologna today and almost forgot to rinse the goose pastrami tonight. With another rain-out likely tomorrow, I'll be smoking goose pastrami then turkey breasts. Lunch will more than likely be goose mortadella sandwiches.

Pastrami on racks to dry in frig..

DSC02331.JPG

• indaswamp
• May 31, 2017

We'll see how your turns out, but typically I've removed that little triangle of silver skin. It can be a little tough to deal with.

Goose mortadella, love it!

Goose Pastrami prepped and ready for smoke..

DSC02335.JPG

• indaswamp
• Jun 1, 2017

I used Marsala wine I had to wet the meat before rubbing the BP and Coriander on them.

On the smoker now with cherry chips and hickory pellets.

 

[indaswamp]

Holding steady @130* and the wood is smoking beautifully. I'll keep the temp here for 2~3 hours to get some good smoke on the meat then crank it up to 160* to finish INT 145*, then pull them to cool.

I have trussed the brined turkey breasts and have then drying in preparation to go on the smoker when I raise the temp on the pastrami.

 

[indaswamp]

Money shot..

DSC02342.JPG

• indaswamp
• Jun 1, 2017

 

[myownidaho]

S

Money shot..

DSC02342.JPG

• indaswamp
• Jun 1, 2017

Superb!

 

[shyzabrau]

Wow. That looks beautiful! But, looks aren't everything - how does it taste?

 

[indaswamp]

Wow. That looks beautiful! But, looks aren't everything - how does it taste?

So good that the last remaining 3# of goose breasts will be made into Pastrami. I was going to vacuum seal them tonight with all the meats I have made this week - Mortadella, goose smoked sausage, pastrami, and smoked turkey - but instead, they will be covered with cure tonight.

 

[shyzabrau]

A ringing endorsement! Unfortunately, my colleague made the trip to Gulfport instead of me, so I can't sneak away and sample some of your fantastic creations...

 

[shyzabrau]

Not that you ever approved such a transgression...

 

[indaswamp]

S

Money shot..

DSC02342.JPG

• indaswamp
• Jun 1, 2017

Superb!

Thanks man!

 

[indaswamp]

Wow. That looks beautiful! But, looks aren't everything - how does it taste?

Thanks Shyz...

 

[ab canuck]

That looks great.... Point for sure...