Goose Pastrami and Swiss Cheese Snack Stick

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Epic Pitmaster
OTBS Member
SMF Premier Member
Sep 15, 2012
Fantastic looking sticks Inda, but you should have left a pellet or two in the mix. Kind of like the prize in a box of Cracker Jacks.

Point for sure

Fueling Around

Master of the Pit
★ Lifetime Premier ★
Dec 10, 2018
FL winter, MN summer
Great use of goose and nice thought to use the hard beef fat.
Congrats on the feature.
Why did you add cure to the fat?
Steel shot is a tooth breaker. Lead is definitely more forgiving.
Buddy of mine (RIP) had meat sticks processed by a local shop. He always dug out the bullet while cleaning. First bite has a lead slug. Don't think he got all his own venison.

Dave in AZ

Meat Mopper
Oct 2, 2022
Phx, AZ
Mighty fine there.

When my son was between deployments, he was on a goose hunting team in PA, I processed 250lbs of goose for them into SS and sticks.
That's a lot! How did you like the SS from goose vs sticks? What did you find to be the best use for goose? Thx!


Epic Pitmaster
Original poster
Staff member
OTBS Member
Thread starter
Apr 27, 2017
South Louisiana-Yes, it is HOT
Well, after 2 days in the fridge, it got cold enough at night to start drying them at optimum temperatures so I opened the window in the spare room, turned the fan on...was under 60*F; >60%RH. returned to fridge during the day. The back and forth really dried them fast and evenly...done in 4 days.

Here is the finished pics...

Cross cut...

The flavors intensified upon drying...really really good sticks. I will be making this again! MAybe even with deer from last season that needs to by consumed! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads