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
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.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.