Goose Trail Bologna

[bcrisco]

All ready for first run of Canada goose trail bologna from LEM. First go, I went with 50/50 on goose and pork trimmings. 4 lbs total.

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• bcrisco
• Dec 12, 2015

 

[HalfSmoked]

Looks like its going to be good where's the recipe and prep pictures and hope to see finish pictures with some slices. The logs look great.

 

[bcrisco]

I got in a bit of a rush prepping and didn't think to get pics until I had them stuffed. I used a trail bologna kit from LEM that included casings, cure, and seasoning for 10 pounds. I've used this kit a number of times before with venison. As this was my forst go around using goose, thought I'd just make 4 lbs the first time to see if I needed to tweak anything (more goose, more trimmings, etc). Plan to get some pics up tomorrow when they go into the smoker, during the smoke, and post-smoke pics. Stay tuned!

 

[HalfSmoked]

I have an Amish friend that makes breakfast sausage out of goose and it is great.

 

[bcrisco]

That sounds intriguing 

. Would love to see a recipe on that to give me another option. Before this go around, I've only made jerky or smoked the breasts on a few.

 

[crazymoon]

BC, I'm in !

 

[HalfSmoked]

 
That sounds intriguing 

. Would love to see a recipe on that to give me another option. Before this go around, I've only made jerky or smoked the breasts on a few.

Its just a plain old country sausage recipe with sage and salt and black pepper.

 

[bcrisco]

May have to give that a try, especially if the goose season is kind to me

 

[disco]

I'm following this one. Goose should go great in a sausage!

Disco

 

[bcrisco]

Went into the smoker at 11:30. Dang rain has me in the garage doorway. Anyway, plan is to have them in there at 100 degrees for the first hour then turn it up to 175-180 until it hits 152-155. Stay tuned

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• bcrisco
• Dec 13, 2015

 

[bcrisco]

Not much to report other than at 12:30 I turned the temp up to 175 and started to add wood chips. Decided to go with pecan. More to come

 

[bcrisco]

Here we are at 130 IT

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• bcrisco
• Dec 13, 2015

 

[bcrisco]

Well, after a total of 7 hrs in the smoker, we're finally icing down. IT got to 158. After their bath, I'll cut into tomorrow after a night in the fridge

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• bcrisco
• Dec 13, 2015

Of course I won't be able to wait long after getting up in the morning, so I'll have some finished pics then.

 

[bcrisco]

Here is the final product. Came out with a nice "bite" with the trail Bologna seasoning but not overwhelming. Very happy with the results. I'll be doing this again

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• bcrisco
• Dec 14, 2015

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• bcrisco
• Dec 14, 2015

 

[disco]

Looks terrific and I'm glad the goose was as good as it sounds!

Point

Disco

 

[bcrisco]

Part of me wants to play around with the ratios, but another part of me says "hey dummy, you've got something good here. Don't mess with it!" If I were to change the ratio, it probably wouldn't be more than 60/40 goose to pork trimmings. Maybe another small batch.

 

[HalfSmoked]

 

 oh yell I'll go for some of that and something cool yell man. 

 

[bcrisco]

Thanks disco and half smoked. Hope to be making some more in the next couple of weeks

 

[jhend]

They look really good bcrisco, love goose jerky.

 

[bcrisco]

Thanks. Love me some jerky but started to branch out with the use of the goose meat. Started a year ago with smoking breasts to this. Of course it requires more effort but really worth it!