Anyone have any recipes they would like to share or an on line version you'd like to try? I'm getting tired of making all the goose into jerky and looking for other ways to prepare it.
Check out the jerky and sausage thread at the top of this thread. Might be a bologna recipe in there. If you like breakfast sausage, I recommend Indaswamps recipe a little further down on this thread. :thumbsup:
I think the ratios of goose to pork in the first recipe would be better than the second. after that, follow the recipe with the spices you like from above.
Making some today. But made a few changes: I followed Hank Shaw's recipe, but since I am not a fan of over-powering nutmeg, in place of the nutmeg and corriander amounts called for in his recipe I used the following:
I also added 1 tsp. of onion powder. Other than these spice changes and the use of rendered brisket fat in place of the rendered duck fat, I followed his recipe to a T.
Cupped, funny I got done doing some couple weeks ago, I used Tender Quick this time rather than Mortons sugar cure and did a couple hindquarter venison roasts. In the brine for 13 days. I was a little concerned as i was told nine to 10 days but I was away so !! I used the brine method instead of rubbing it on. I was told it penetrates better and I think it did. It came out really good. I'm on a diet so we did not have it with milk gravy and toast just snacking on it. Good stuff. I've made goose pastrami similar method.
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