Duck Duck Goose (SS again)

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Timber II

Meat Mopper
Original poster
SMF Premier Member
Oct 15, 2023
269
326
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!
Timber
 
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?
 
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