Thread: Hot Smoked Goose

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.