Goose Summer Sausage
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Posted on Saturday Jan 19, 2013 at 8:44 PM  
The question came up about how dhopper7 and I make our summer sausage with waterfowl.
Our seasoning mix comes from Walton's (formerly Midwestern Research in Wichita Ka.)
We use 60% goose/duck meat and 40% pork. The pork is 50% lean 50% fat.
For the regular flavored we took their basic Summer Sausage seasoning (25lb recipe) and added an extra 1/4 C. of granulated Garlic, 1/4 C. of Black Pepper, and 1 C. of Mustard Seed.
On the Jalapeno/Cheese we added to the above, 1 1/4 lbs of Jalapeno and 2 lbs of grated Sharp Cheddar.
I've used A C Legg brand in the past with, as well as Hi Mountain and Backwoods with great results.
All of the above recipe is for 30 lb batches.

The percentages of fat to lean work really well with a most lean wild game.

I have several mix your own recipes for the seasoning mix that work well with smaller batches if anyone is interested.
Posted on Saturday Jan 19, 2013 at 8:50 PM  
I would've loved to have tried that, but after a little bit of some great, spicey chili - I was fearful of more spice.
Next time!
http://drw.50webs.com/fishing/fishing.html
Posted on Saturday Jan 19, 2013 at 10:30 PM  
Oh my goodness. I tried that and it was FANTASTIC! The question is, do you also sell it?

The more you practice, the luckier you get.
Posted on Sunday Jan 20, 2013 at 9:36 AM  
Yes, it was good stuff... I was honestly surprised. If you wouldn't have told me it was goose, I would have assumed venison, elk, or something else. Nowing what it was it seemed a bit lighter. Not sure if it was or if that was just my impression since you told me it was goose prior to trying it. Like I said GOOD STUFF!
`·.¸¸.·´¯`·.¸.·´¯`·...¸ )}<((((((º>
Posted on Sunday Jan 20, 2013 at 9:57 AM  
quote:
Originally posted by TallManDan

Oh my goodness. I tried that and it was FANTASTIC! The question is, do you also sell it?




Unfortunately it is illegal to sell wild game in the state of Oklahoma. Sorry...
I am more than willing to help anyone that wants to make their own. Although I have access to a lot of equipment, it really doesn't take all that much.
As far as coming up with the goose or ducks to make sausage, check around, there are a lot of waterfowl hunters out there that willing to give away some (if not most) of their harvest.
The secret to using wild game in summer sausage is pork. Same thing applies regardless what type of (wild) meat you use.

I'll be making some more summer sausage along with polish and possibly hot links or bratwusrts over the next couple of weeks. Might even have some left for the next FishFest!
Posted on Sunday Jan 20, 2013 at 10:09 AM  
If you want goose meat, don't mind cleaning birds, and are in the Tulsa area.... let me know.

Goose/duck makes a really good peperroni stick too.
Posted on Sunday Jan 20, 2013 at 11:24 AM  
ryan, you got some dead birds laying around? or are they frozen just need to be dressed out? i'll be making some sausage soon and would try some duck or goose.
Posted on Sunday Jan 20, 2013 at 6:24 PM  
Pepperoni, hmm.. I think a have a few recipes somewhere. May have to put that on the list.
I've been really interested in doing salami, but getting into the fermented sausages sounds a little more complicated.
Guess I put this in the wrong section? Not sure if it it would be possible to move it or if I just need to repost?
Posted on Sunday Jan 20, 2013 at 8:25 PM  
It's in the right section, that's for sure.

One bit of advice I can give you, is to get a copy of Chef Bryan Polcyn's book "Charcuterie, the Art of Curing and Preserving Meat". It's been years since I had that book in my hands, but it goes very in-depth into all kinds of cured meats, including fermented sausages. I don't think there's a recipe for a goose sausage, but you could probably go with the ratio you already use, and just add the cure and seasonings for the salami.

Wish I could have been there. I would like to have tried that goose sausage.
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Posted on Sunday Jan 20, 2013 at 9:40 PM  
I had it moved.
More than likely when I do the salami, it will be with venison.
The culture is pretty easy to come up with. Controlling the temp and humidity are going to be the biggest challenge.
Posted on Sunday Jan 20, 2013 at 10:48 PM  
I don't have any at the moment, but I'm taking off a few days in February to shoot geese so I'm sure ill have a bunch to give away.
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