Thread: Hot Smoked Goose

Went for a hot smoke sausage for a change up.

Mixture of Canadian goose and Paradise Shellduck. Both are quite dark meats and reasonably "punchy"

now Im hungry.... they look great.

Originally Posted by Micky Duck

now Im hungry.... they look great.

Yeh I reckon I could go a chomp.

now thats gourmet tucker .GSPF ,when weve bowled a few has had em made into salamis or sausages .trouble with me is im a guts and after a good goose salami even the knotholes in fence palings begin to ............... you get the picture .
sausages -goose -again these were big robust bastards and responded to a good hard cooking to bring out the best flavours.
I remember cookin some at a certain hideout(gadget C404 yep that wee palace) and his lordship lookin at me as i was talking to meself ..."thank fuck it wasnt swan or id have to borrow an oxy acetylene kit "
the thanks one gets for cookin a feed!
IIRC GSPF did say the butcher who did thse recommend some good pork fat as this meat can sometimes become quite dry with processing!

@kotuku Prior to sending this to the mincer machine i did slice off a nice bit of meat that I cut pretty thin and then pounded well to make a thin steak It was pretty good too. cooked in the traditional steak way/
But a good old mincing provides a lot of other methods for sampling / cooking.
And yeah if i had an abundance presented I would make salami form them, in the traditional fermented style, i think they would excell.

Geeze they’d give stones, my man!!

Originally Posted by Maca49

Geeze they’d give stones, my man!!

Shhhh! you get your sample tommorrow!

when we breast out geese and ducks we pluck the breast as far as we can first...particularly with geese it gives a good amount of fat that really makes salami just stunning,it would be the same with sausage Id bet.

To a certain extent MD but you still need an amount of good ol' pork fat! Pork fat makes everything taste better!
I will defintitely be seeking them to make some nice salami.

Originally Posted by Micky Duck

when we breast out geese and ducks we pluck the breast as far as we can first...particularly with geese it gives a good amount of fat that really makes salami just stunning,it would be the same with sausage Id bet.

I normally just cut through the skin&feathers -peel it back and breast out from there.-seems to work ok.swan was my biggest challenge -thought id need a butchers hook to hangthe bloody things on -they were literally slabs of meat.

I must do a Swan recon mission one day.

@Macca49 did the tall lanky one come forth with somethhing for you today?

Yep thanks John, I got a couple of morsels, he was a bit tight with the sharing! Very nice tasting well done, hope he’s got the shits the tight bitch!!

macca -momma dont ya like ma hot smoked goose

sorry big boy -tis a geriatric smoked weiner!