Goose Sticks

[NePaSmoKer]

Got 45 pounds of fresh shot goose breast from my son and his hunting buddys.

Going to do goose sticks tomorrow or thursday.

[Keymaster]

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

[NePaSmoKer]

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

[SL2010]

What kind of mixture will put with the goose meat for the stix do you have to add any other meats to it

[Caribou]

Ooooo!
Going to be watching this one for sure.
I'm sure they'll turn out great. :)
Carolyn

[NePaSmoKer]

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

[pikeman_95]

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

[OU812]

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

[NePaSmoKer]

Ok starting the goose sticks tonight.

Tools for cutting



Son taking some membrane down.



Pops cut-n-grind da poke  :D



Ground goose


Poke-n-goose mixed





The season



Mix it in good  :D





Now stuff em  ;D





25 pounds



Getting happy with hickory/apple smoke

[Keymaster]

Poke  ??? Thats a whole bunch of stix, lookin good  ;)

[NePaSmoKer]

Had to hang some in the 6 rack. The fuse blew on the pellet hopper on the smokehouse.

[Caribou]

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

[NePaSmoKer]

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

[NePaSmoKer]

Been a long day and i didnt get goosed  :D

[Caribou]

Those came out great Nepas :)
Sorry I made your secret slip out  :D
Carolyn