Duck Duck Goose (SS again)

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Timber II

Meat Mopper
Original poster
SMF Premier Member
Oct 15, 2023
Swamp east Missouri
Had 2 Canada geese and some partial duck breasts I was saving for sausage.
6lb waterfowl// 1.5 lb pork fatback. Seasoned and ground


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Hung overnight. Early next morn hung in basement for almost 3 hrs then into the smoker. Here’s my smoking notes


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In the last pic you can see where I peeled some of the casing off. It’s edible but chewey. Is this normal- I’m hoping to make a sausage you can just bite into and not peel. Thanks for looking and any advice!
Oh also did ice bath as soon as they were done- pat dry and hung at room temp for 2 hrs then hung in fridge. I’m not sure of all those actions and their effects on the casing? is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.