Thread: Hot Smoked Goose

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.