Goose Sausage/Sticks- Fat?

[illini40]

Hello

I am considering turning some goose breasts into sausage or snack sticks.

What do you recommend for a fat mix in? Pork or beef?

Would pork butt or belly work, or is just fat best?

Thanks

 

[BGKYSmoker]

I would use some ground pork butt, its bout perfect. Belly would work but its kinda pricy.
I made 250 pounds of canadian honker summer sausage for my sons goose hunter team

 

[indaswamp]

Agree with SFLsmkr1, use pork butt.
As far as recipes, here ya go:

Sticks:
https://www.smokingmeatforums.com/t...pork-jalapeno-and-cheese-snack-sticks.300104/

Sausage:
https://www.smokingmeatforums.com/t...ausage-snack-links.271905/page-3#post-1791906

 

[zwiller]

The guys have you set for goose sticks but goose screams pastrami to me.

 

[illini40]

I would use some ground pork butt, its bout perfect. Belly would work but its kinda pricy.
I made 250 pounds of canadian honker summer sausage for my sons goose hunter team

Agree with SFLsmkr1, use pork butt.
As far as recipes, here ya go:

Sticks:
https://www.smokingmeatforums.com/t...pork-jalapeno-and-cheese-snack-sticks.300104/

Sausage:
https://www.smokingmeatforums.com/t...ausage-snack-links.271905/page-3#post-1791906

Thank you for the advice of using pork butt. What ratio should I use of goose to pork butt?

 

[indaswamp]

Thank you for the advice of using pork butt. What ratio should I use of goose to pork butt?

I like either 40/60 or 50/50 goose to pork. When trimming the pork butt, you want to save most of the fat and leave some of the meat to the side since the goose is 100% lean with no fat, you need to add more fat to the mix.

The pork for the grind should be roughly 50/50 meat to fat... that will give you around a 20-25% fat ratio.

 

[indaswamp]

zwiller is right! Goose makes excellent pastrami!

https://www.smokingmeatforums.com/threads/wild-goose-pastrami.283019/

 

[illini40]

I like either 40/60 or 50/50 goose to pork. When trimming the pork butt, you want to save most of the fat and leave some of the meat to the side since the goose is 100% lean with no fat, you need to add more fat to the mix.

The pork for the grind should be roughly 50/50 meat to fat... that will give you around a 20-25% fat ratio.

Appreciate your help. I may be a slow on the uptake...if the pork should be 50/50 ratio, how are you just using pork butt to get to 50/50? Or are you saying don’t grind the butt in its entirety, and hold back some meat to get to a 50/50 for the pork?