Got a spare freezer in the garage, duh.. no fridge. Gonna fix that problem. Upon reading some past posts, I've noticed some don't brine, just keep the skin oiled. Guess I'll Beer Can these 3 yard birds.
Got a hand grinder out in the garage somewhere. Tried to locate it last week (haven't seen it since we moved in here 3 years ago). It's in a box somewhere. Then it will be time to get a stuffer. Didn't I see a recipe on Goose Sausage in an earlier post?
5 lb goose
1 lb lean pork
4 Â½ T Morton Tender Quick
Â¼ t thyme
2 Â½ t garlic salt
2 Â½ t mustard seed
2 t coarse black pepper
2 t MSG
Cut goose and pork into 1â€ chucks. Mix all ingredients into meat. Refrigerate in non-metallic container. Sealed for 24 hours, Grind the meat through 3 blades, any way that you do it make sure to grind it well. Mix well pack in non-metallic container. Seal and mix well for 3 days. Mix every day. Form into rolls or stuff after the 3rd day. Place in smoker keep temp under 165F until internal temp gets to 150
â€“ I have used breakfast sausage for the pork, if you use half regular and half hot it is great.
When I don't have any room in the fridge, I use a cooler and ice. I use the ice right in with the brine. 1/2 water and 1/2 ice with the salt and other goodies. Keeps it real cold. Just keep checking it to make sure it keeps temp..