Well I finally got lucky with my old recurve bow! I started bow hunting with a Bear Kodiak Hunter recurve back in the 1960's, like everyone, then went to a compound when they came out, and then after yanking off a fiber optic sight going through the dark woods one morning, etc., decided I had enough technology elsewhere in my life and went back to a recurve. Have gotten several deer, but his is my biggest, shot at 10 yards. Way bigger than usual, and you know what that means; a ton of sausage meat.
Cutting up the deer myself ensures the highest possibility quality of the meat; man doesn't this look great! First batch of sausage was the Owens honey bbq, and this time I added cheese:
Hot off the smoker here; I went with 4 hours using hickory pellets in my MES. My internal temp was 129 and I finished the batch in the oven. First time using high-temp cheese, and while the cost was a bit daunting at $15 a pound it sure is a great addition. I did about a 50/50 venison pork mix, as I like a fatty and juicy stick. Next time I might drop my pork% some and see how that works out.
Being retired, my ability to chase good luck is not limited much, compared to my working years, and so I was happy indeed to accept an invite to Saskatchewan in October. Nothing makes better sausage than goose, and I have some now!
You can bring 24 of these big birds back, and while I was a bit shy of that my freezer looks good! I picked all of the birds, saved the down for pillows, and that thick fat skin will be key to fantastic smoked goose. However, my first effort with the birds was UMAI ginger salami using the Poli recipe. Here are the chubs during their 3 day initial oven fermenting stage:
