I told ya not to fly into that farmers field ya dumb goose :D Now we be stuffed :D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00442.jpg)
So whats it going to be? Goose pie. ;D
Quote from: Quarlow on February 05, 2011, 06:40:30 PM
So whats it going to be? Goose pie. ;D
:D
Some sticks and some ground for migration chili
That migration chili sounds gooood.
Cant wait to see the recipe. :D
Ok migration chili got nixed this time.
SO
I'm going to do goose pepperoni stuffed into 33mm collagen.
My recipe is for 10 lbs. If you want to do a 5 lb batch just cut it in half.
8 lbs ground goose breast (grind through med plate 1 time)
2 lbs 80/20 GB (GB will give a firmer texture) Use store bought.
2 tsp cure #1
5 tablespoons table salt
1/2 cup brown sugar
2 Tbs Cayenne pepper
1 Tbs White pepper
5 Tbs Fennel seed crushed
2 cups Nonfat dry milk
3.5 Tbs Powdered Dextrose
1 tsp allspice
2 Tbs granulated garlic
3 Tbs mustard powder
1 Tbs liquid smoke (opt)
1 cup cold water. If the mix is to tacky add another 3/4 cup and re mix
32-36mm Smoked Collagen sausage casings. (Smoked casings are opt)
NOTE: If you want to make sticks from this recipe instead of pepperoni just leave out the Fennel seed and Allspice and replace it with the items below.
4 Tbs onion powder
2 Tbs ground coriander
And add 1 more Tbs cayenne (opt)
17-19mm collagen casings and mix, stuff smoke.
Smoke the normal way. Pecan, oak, alder & hickory work good on these.
Pics when i get to doing this.
From the secret receipt archives :D
The migration chili recipe is your basic chili fixings but the meat (GB) is replaced with ground goose.
Sounds like those honkers are going to good use to me, can,t wait to see the pics. ;D
Never had duck or goose, is it a strong wild taste?
Quote from: TestRocket on February 06, 2011, 04:14:39 PM
Never had duck or goose, is it a strong wild taste?
Its not bad if its done right.
Got the goose ground and with a cut in of beef.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00447.jpg)
Mixed with the beef (no seasonings added here)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00448.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00449.jpg)
Making the pepperoni and stick mix.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00452.jpg)
Brown sugar and pure 100% salt (no anti caking added)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00453.jpg)
Ready for mixing. (seasoning only)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00454-1.jpg)
Before the grinder.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00455.jpg)
After
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00457-1.jpg)
Mix for 5 lbs of pepperoni and 5 lbs of sticks.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00459.jpg)
Mixing with meat, stuffing and smoking tomorrow.
I'm sure it will be good! ;D
Got some pepperoni stuffed and hanging while i make some sticks and the smoker is heating.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00463-1.jpg)
Random lengths ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00464.jpg)
Keeping with Bradley while i get the smoker ready to be fitted with a Bradley gen when the snow melts some.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00465.jpg)
Pepperoni and sticks done now smoke time.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00466.jpg)
140* For an hour. I wonder if a PID could work with my smoker? This way i dont have to come out and adjust the temps every couple hours.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00467.jpg)
Here is the goose slimmys and pepperoni.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00472.jpg)
Ready to cut and vac bag the slimmys
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00475.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00476.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00477.jpg)
For snackin
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00478.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00480.jpg)
The pepperoni is going in the fridge for a couple days so the flavor can come together, The sliced.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00479.jpg)
The big smoker also does good with jerky ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00473.jpg)
Good lookin stix and pepperoni :o :o And that smokers gettin a nice smoky petina inside ;D
Thanks Keymaster
And the jerky turned out good to.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00481.jpg)
Them there slim jims, pepperoni and jerky all look grrrrrrrrreat.
Everything looks excellent with the goose triple crown!!
Thanks
I'm searching my secret archives to see why the casings have such a shine to em?
Goose Grease?! :D
Quote from: NePaSmoKer on February 10, 2011, 06:35:15 AM
I'm searching my secret archives to see why the casings have such a shine to em?
Its the residual oils from the casing manufacturing process. The indication of this shows that you are in fact using freshly made casings. Not some casing that has been incorrectly stored and it therefore old and dried out. It's a good thing!!
OK OK that was a total crock of S*&^% and I just made it up. But it sure sounds like a plausible explanation ;D ;D
I was thinking that maybe he ordered the matte finished ones and got the glossies by mistake. :)
Quote from: Tenpoint5 on February 10, 2011, 08:20:05 AM
Quote from: NePaSmoKer on February 10, 2011, 06:35:15 AM
I'm searching my secret archives to see why the casings have such a shine to em?
Its the residual oils from the casing manufacturing process. The indication of this shows that you are in fact using freshly made casings. Not some casing that has been incorrectly stored and it therefore old and dried out. It's a good thing!!
OK OK that was a total crock of S*&^% and I just made it up. But it sure sounds like a plausible explanation ;D ;D
Plausible? Thats a Gov word :D
Quote from: NePaSmoKer on February 10, 2011, 03:08:50 PM
Quote from: Tenpoint5 on February 10, 2011, 08:20:05 AM
Quote from: NePaSmoKer on February 10, 2011, 06:35:15 AM
I'm searching my secret archives to see why the casings have such a shine to em?
Its the residual oils from the casing manufacturing process. The indication of this shows that you are in fact using freshly made casings. Not some casing that has been incorrectly stored and it therefore old and dried out. It's a good thing!!
OK OK that was a total crock of S*&^% and I just made it up. But it sure sounds like a plausible explanation ;D ;D
Plausible? Thats a Gov word :D
Is not they use it on Myth Busters on the Discovery Channel :P :P
Got the pepperoni all sliced and ready for delivery tomorrow.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00490-1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00494.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00497-1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00498.jpg)
I'll keep an eye on my mail box. :D
Heck Yeah! Looks awesome Rick.
Goosey goosey gander,
Whither shall I wander?
Up North and down South
And maybe into a smoky chamber.
There I met an old man named NepaS
Who has a few awesome grinders,
So I took a knife and cut the cord
And threw it down the stairs.
Quote from: SouthernSmoked on February 13, 2011, 03:16:46 PM
Heck Yeah! Looks awesome Rick.
Goosey goosey gander,
Whither shall I wander?
Up North and down South
And maybe into a smoky chamber.
There I met an old man named NepaS
Who has a few awesome grinders,
So I took a knife and cut the cord
And threw it down the stairs.
:D :D :D
SS buddy you been hanging out with the monkey :D