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Thread: Hot Smoked Goose

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  1. 06-06-2019, 08:17 AM #1
    kotuku
    kotuku is offline
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    Quote Originally Posted by Micky Duck View Post
    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.
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  2. 06-06-2019, 08:18 PM #2
    johnd
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    @Macca49 did the tall lanky one come forth with somethhing for you today?
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