Low melt fat in a dried sausage?

[oberst]

I posted earlier my attempt at snack stixs using duck and goose fat.  I was warned that it wouldn't work because of the low melt point of the fat, which would ooze out of the sticks as I cooked them.  And that's exactly what happened.  I'd still like to figure a way to use the extra fat I get when smoking ducks and geese, and I wonder about mixing it into a dried sausage; one that is cured and dried at a much lower temperature.   For example, the Kutas Landjager recipe calls for temps not to exceed 80 degrees at any point in production.

Any reason that will not work?  Anyone tried a dried sausage with a low melt point fat?

Thanks!

 

[ak1]

Potatoes fried in duck fat. Nothing tastier!! Even at room temperature I find duck fat very soft.