Making room in the freezers...

[indaswamp]

I pulled out 30# of goose breast meat to thaw. Got 10# trimmed and rubbed down to cure for more goose pastrami. The other 20# will be combined with 40# of boston butt along with 7# of mostly fat trim from a recent run of salami. Gonna make about 20# of goose breakfast sausage and 50# of goose/pork Cajun smoke sausage. Got the pastrami in the fridge curing..pics. when I start on the sausages tomorrow....

 

[Timber II]

Love gooses lol I had some specks and some canadas that I made into a keibasa of sorts but I stuffed in 3lb casings like SS.

 

[indaswamp]

Goose Pastrami is hands down my favorite way to eat a Canada goose. If you have not made it yet, I suggest you do. Really good. I also like to sous vide them for about 24 hours @131*F for ultra tenderness.

 

[SmokinEdge]

I’m in for this ride. Sounds delicious.

 

[indaswamp]

Side note:
Looks like $1.49 is the new low sales price on pork butts. I have not seen $0.99 in a while now....

 

[smokerjim]

Watching

 

[JLeonard]

In for the ride.

Jim

 

[indaswamp]

Still waiting for the meat to totally thaw... should be good to go tomorrow.

 

[HalfSmoked]

Sounding good indi when are going to start taking mail orders.

Warren

 

[indaswamp]

OK, sorry for the late posting but life got in the way yesterday. Got kind of crazy so not a lot of pics. I got a late start and was focused on getting it done.

Cleaning up the goose breasts, only found 2 BB's...

Ended up with 63# of goose, pork, and pork fat. Decided on 50# goose/pork smoke sausage and 13# Maple breakfast sausage.

Pork and fat thru 4.5mm plate. This is a 40% fat mix so once blended with the lean goose meat it'll be a 20% fat blend...

I pulled out 13# and set that aside for the Breakfast sausage, then divided the remaining 50# into 2 totes for mixing...

All mixed up, time to stuff..

On ice now and will smoke Sunday...

The Maple Breakfast...all mixed up.

The sample patty to check the seasoning. All good...

And bagged...

What was left in the stuffer for a late night snack sandwich...

 

[jcam222]

Side note:
Looks like $1.49 is the new low sales price on pork butts. I have not seen $0.99 in a while now....

Yep I think that's the new low around here too. All that stuff you have going sounds great. I love pastrami but haven't had it from anything other than a brisket.

 

[indaswamp]

Oh- I ground the goose lean meat through the 3mm plate for blending. Goose meat is like beef (really all game meats) in that it is high in connective tissue and collagen so very good binding properties. Also the 3mm plate breaks up all the tough tissue for a tender bite.

 

[HalfSmoked]

Awesome stash

Warren