Duck/Goosee Sausage

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Duck/Goosee Sausage

Postby IR1SH » Mon Feb 27, 2017 9:15 pm

25 # down, 60 more to go!
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Re: Duck/Goosee Sausage

Postby IR1SH » Mon Feb 27, 2017 9:30 pm

4.5 # of duck /goose meat coarse grind
1# marbled beef chuck ground
#.5 ground pork
1 tsp Prague powder
2.5 tbsp of pickling salt
1 tsp coriander
1 tsp cayenne
2 tsp garlic powder
2 tbsp coarse ground black pepper
1 1/2 tsp dry mustard
1 tbsp corn dextrose
2 tbsp corn syrup solids
1 cup non-fat dry milk
.75 cups of cold water
.25 cups of dry red wine

Mix, stuff in casings, and let rest in refrigeration for 24 hours

Cold smoke at 130F for one hour
Cold smoke at 145F for one hour
Cold smoke at 155F for one hour
Raise temp to 170F until the internal temp reaches 160F

Remove from smoke and wash with cold water until the internal temp reaches 110F

Let set at room temp until cool

Good for 1 week under refrigeration, and good for years if frozen and vacuum sealed
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Re: Duck/Goosee Sausage

Postby Indaswamp » Sun Mar 19, 2017 8:35 pm

Interesting recipe, is that a summer type sausage?
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Duck/Goosee Sausage

Postby IR1SH » Tue Apr 04, 2017 2:08 pm

Yes. Have a salami recipie too
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