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.
Moderators: Indaswamp, brassass
by IR1SH » Mon Feb 27, 2017 9:15 pm
25 # down, 60 more to go!
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IR1SH
- hunter
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- Posts: 30
- Joined: Fri Apr 08, 2005 9:48 am
- Location: Nebraska
by 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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IR1SH
- hunter
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- Posts: 30
- Joined: Fri Apr 08, 2005 9:48 am
- Location: Nebraska
by 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. Save the Marsh, Eat a Nutria!Never fart in your waders, it'll give you WORTS.
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Indaswamp
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by IR1SH » Tue Apr 04, 2017 2:08 pm
Yes. Have a salami recipie too
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IR1SH
- hunter
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- Posts: 30
- Joined: Fri Apr 08, 2005 9:48 am
- Location: Nebraska
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