One Goose To The Other

[NePaSmoKer]

I told ya not to fly into that farmers field ya dumb goose  :D  Now we be stuffed  :D

[Quarlow]

So whats it going to be? Goose pie.  ;D

[NePaSmoKer]

So whats it going to be? Goose pie.  ;D

:D

Some sticks and some ground for migration chili

[OU812]

That migration chili sounds gooood.

Cant wait to see the recipe.  :D

[NePaSmoKer]

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.
   

[dbondy]

Sounds like those honkers are going to good use to me, can,t wait to see the pics. ;D

[TestRocket]

Never had duck or goose, is it a strong wild taste?

[NePaSmoKer]

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.


Mixed with the beef (no seasonings added here)




Making the pepperoni and stick mix.


Brown sugar and pure 100% salt (no anti caking added)



Ready for mixing. (seasoning only)



Before the grinder.



After



Mix for 5 lbs of pepperoni and 5 lbs of sticks.


Mixing with meat, stuffing and smoking tomorrow.

[TestRocket]

I'm sure it will be good!  ;D

[NePaSmoKer]

Got some pepperoni stuffed and hanging while i make some sticks and the smoker is heating.



Random lengths  ;D



Keeping with Bradley while i get the smoker ready to be fitted with a Bradley gen when the snow melts some.



Pepperoni and sticks done now smoke time.



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.

[NePaSmoKer]

Here is the goose slimmys and pepperoni.



Ready to cut and vac bag the slimmys






For snackin




The pepperoni is going in the fridge for a couple days so the flavor can come together, The sliced.




The big smoker also does good with jerky  ;D

[Keymaster]

Good lookin stix and pepperoni :o :o And that smokers gettin a nice smoky petina inside ;D

[NePaSmoKer]

Thanks Keymaster

And the jerky turned out good to.

[OU812]

Them there slim jims, pepperoni and jerky all look grrrrrrrrreat.

[jiggerjams]

Everything looks excellent with the goose triple crown!!