Thread: Hot Smoked Goose

@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.