Got 45 pounds of fresh shot goose breast from my son and his hunting buddys.
Going to do goose sticks tomorrow or thursday.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01178.jpg)
Thats a boat load of Goose breasticles. I'd run your PinPointer over it to make sure you dont run any shot through your fancy new slicer ;D
Quote from: Keymaster on December 28, 2010, 03:47:41 PM
Thats a boat load of Goose breasticles. I'd run your PinPointer over it to make sure you dont run any shot through your fancy new slicer ;D
Yeah for sure.
Son is going to be the slicer guy and do all the checking for shot ;D supposed to get another 15-20 lbs tomorrow
What kind of mixture will put with the goose meat for the stix do you have to add any other meats to it
Ooooo!
Going to be watching this one for sure.
I'm sure they'll turn out great. :)
Carolyn
Quote from: SL2010 on December 28, 2010, 05:19:34 PM
What kind of mixture will put with the goose meat for the stix do you have to add any other meats to it
not sure what is going to be cut in yet
NEPAS
I see you are up to your a$$ in goose breast I would like to suggest a different twist for about 6 of the breast. I used to be a avid goose and duck hunter and we also used to butcher our own beef. We [mostly my dad] came up with a sweet vinegar pickle that treats both goose/duck breast /beef or deer heart very well. I still have goose hunting friends who server this treat at their Christmas parties. I also still do a gallon of pickled deer heart for a men's wild game dinner that we attend. You might give this a try and your sons and his hunting buddies might like this. I wonder how this brine would do for pickling sausage???
PICKLED HEART OR DUCK or Goose breast [BRINE]
1/3-----CUP SALT
3-------CUPS SUGAR
5 1/4---CUPS WHITE VINEGAR
3--------TSP. PICKLING SPICE
12------WHOLE CLOVES
1--------CHOPPED CINNAMON STICK
2--------LARGE SWEET ONIONS SLICED THIN microwave the onions so they are slightly cooked.
HEAT BRINE INGREDIENTS UNTIL THE SUGAR AND SALT ARE COMPLETELY
DISSOLVE. (DO NOT BOIL) KEEP HOT FOR 1/2 HOUR. SLOW BOIL THE DUCK/GOOSE MEAT
FOR AT LEAST ON HOUR THEN COOL AND SLICE THE MEAT DIAGONAL TO THE
GRAIN IN ABOUT 3/16 INCH THICK SLICES. PLACE THE MEAT, ONIONS AND BRINE IN A
CROCK OR GLASS JAR AND REFRIGERATE.
STIR A COUPLE OF TIMES. READY TO EAT IN ABOUT A WEEK.
try a slice of meat with a slice of onion on a Ritz cracker
Quote from: NePaSmoKer on December 28, 2010, 07:36:58 PM
Quote from: SL2010 on December 28, 2010, 05:19:34 PM
What kind of mixture will put with the goose meat for the stix do you have to add any other meats to it
not sure what is going to be cut in yet
Turkey legs. ;D
Ok starting the goose sticks tonight.
Tools for cutting
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01183.jpg)
Son taking some membrane down.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01184.jpg)
Pops cut-n-grind da poke :D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01185.jpg)
Ground goose
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01186.jpg)
Poke-n-goose mixed
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01188.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01191.jpg)
The season
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01190.jpg)
Mix it in good :D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01192.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01193.jpg)
Now stuff em ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01194.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01195.jpg)
25 pounds
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01198.jpg)
Getting happy with hickory/apple smoke
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01199.jpg)
Poke ??? Thats a whole bunch of stix, lookin good ;)
Had to hang some in the 6 rack. The fuse blew on the pellet hopper on the smokehouse.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01201.jpg)
Those look great :)
I saw all those little red pepper seeds floating there in the bowl.
They're going to be spicy goose poke sticks :D :D :D
Carolyn
Quote from: Caribou on December 30, 2010, 05:23:01 AM
Those look great :)
I saw all those little red pepper seeds floating there in the bowl.
They're going to be spicy goose poke sticks :D :D :D
Carolyn
The spanish paprika off sets the heat some from the pepper seeds ;D
Damn i just released a secret :D
Been a long day and i didnt get goosed :D
(http://i868.photobucket.com/albums/ab242/nepas1/gs.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/gs1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/gs2.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/gs3.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/gs5.jpg)
Those came out great Nepas :)
Sorry I made your secret slip out :D
Carolyn
Good lookin Goose sticks :)
Those are the best poke and goose stix i have ever seen
Them poke n goose sticks look great.
How was the texture?
Quote from: OU812 on December 30, 2010, 06:14:06 PM
Them poke n goose sticks look great.
How was the texture?
Really good. I had half dozen extra but they gone now ;D
Quote from: NePaSmoKer on December 30, 2010, 06:25:46 PM
Quote from: OU812 on December 30, 2010, 06:14:06 PM
Them poke n goose sticks look great.
How was the texture?
Really good. I had half dozen extra but they gone now ;D
Good deal!
I'll use pork rather than turkey next time the boys bring me some goose.
What was your ratio?
I called NePaS today for guidance and asked what are you doing? He said "Up to my arms in goose". I said "I know 40-45 pounds"?! His response was "probably closer to 60 pounds by now". WOW! Just WOW!
They shot 12 more today
Rick
Those are very good looking sticks. What is your secret to keeping your sticks so plump. Most that I see are all shrivelled.
Kirby
Quote from: pikeman_95 on December 31, 2010, 08:02:18 AM
Rick
Those are very good looking sticks. What is your secret to keeping your sticks so plump. Most that I see are all shrivelled.
Kirby
Kirby
Thats a secret :D :D
Forum joke ;D
Quote from: pikeman_95 on December 31, 2010, 08:02:18 AM
Rick
Those are very good looking sticks. What is your secret to keeping your sticks so plump. Most that I see are all shrivelled.
Kirby
Hi ya Kirby! Might want to read through this thread http://forum.bradleysmoker.com/index.php?topic=19979.0 The Master spilled the beans. ;D
Good looking sticks, I'd really like to try goose sticks. I'm a little new still so please excuse me, what is "poke"?
Quote from: smokeNcanuck on December 31, 2010, 08:58:06 AM
Good looking sticks, I'd really like to try goose sticks. I'm a little new still so please excuse me, what is "poke"?
Poke be Nepas speak for pork. ;D
this fall i made goose jerky. got about 3 slices to a breast. used a dry cure and cooked in the oven . no smoke. turned out a little salty but texture was excellent. next fall i think ill try Nepas stix they look great.
Quote from: OU812 on December 30, 2010, 06:30:43 PM
Quote from: NePaSmoKer on December 30, 2010, 06:25:46 PM
Quote from: OU812 on December 30, 2010, 06:14:06 PM
Them poke n goose sticks look great.
How was the texture?
Really good. I had half dozen extra but they gone now ;D
Good deal!
I'll use pork rather than turkey next time the boys bring me some goose.
What was your ratio?
Curt
I think (to many adult beverages) :D we did 6-8 lbs of poke butt......I think :D :D
Rick
Awesome looking sticks.
Quote from: NePaSmoKer on January 03, 2011, 08:01:14 AM
Curt
I think (to many adult beverages) :D we did 6-8 lbs of poke butt......I think :D :D
I call that (to many adult beverages) "Auto Pilot" :D ;D