What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.
Sun Sep 06, 2015 12:44 pm
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.
Mon Sep 07, 2015 6:39 am
Cupped-n-Committed wrote: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.
Mon Sep 07, 2015 8:07 am
The goose breakfast sausage is really good. We eat a lot of it at the Indacamp. I have never tried making bologna, but the recipes on this site are legit and the site is packed with info on making sausage. Here are two recipes, just substitute the goose meat for the beef.http://lpoli.50webs.com/index_files/Ring%20Bologna.pdfhttp://lpoli.50webs.com/index_files/Ring%20Bologna-Lykens%20Valley%20.pdf
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.
Fri Apr 01, 2016 8:24 am
Anyone made any other flavors? I like the Terriaki and Pepper jerky and might like to make something beside "sweet" bologna.
Fri Apr 01, 2016 8:51 am
Funny this post came up. I was going to ask for any good recipes for jerky. Never thought of bolgna.
Sun Apr 03, 2016 3:45 am
Try the con Yager trail bolagna kit for starters you can do it in your oven if you don't have a smoker
Thu Apr 20, 2017 11:42 pm
Posted Land Nocturnal bandit wrote:Funny this post came up. I was going to ask for any good recipes for jerky. Never thought of bolgna.
Forget bologna! This stuff is the bomb! http://honest-food.net/wild-game/duck-goose-recipes/sausages-salami/duck-or-goose-mortadella-sausage/
Tue May 30, 2017 5:00 pm
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:
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cardamon
1/2 tsp. corriander
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.
Wrapped ready for the hot water bath:
Wed Dec 06, 2017 7:12 am
I forgot to post back up here again. I have been using deer for my bolonga lately as I started back deer huntign again.
On the geese, I started curing them. After curing the geese taste better than the deer! Coated with garlic, onion and lots of pepper and smoked and sliced. The full story is here for the first try. https://archeryrob.wordpress.com/2016/06/17/dried-beef-style-vension-and-goose/
Sun Dec 10, 2017 2:22 pm
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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