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Thread: duck salami?

  1. #1
    Member Dan-N's Avatar
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    duck salami?

    hi guys

    can you send duck into a bucher and make salami out of it? i was thinking of getting some ducks made into salami this season. also can anyone recommend some one in the waikato area to make it?

    any info would be great

    thanks
    mrs dundee likes this.

  2. #2
    OPCz Rushy's Avatar
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    It is meat, it has gotta be a go.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms

  3. #3
    Numzane Spudattack's Avatar
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    The homekill guys should be able to do it for you.
    The butcher shops won't touch it as it is not in their compliance and regulations for sale of meat.

    Sent from my SM-G360G using Tapatalk
    "Here's the deal I'm the best there is. Plain and simple. I wake up in the morning and I piss excellence."

  4. #4
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    I have done had it done for years mixed in a 50/50 batch duck to venison and it's pretty good just dries out real quick if u leave it in the fridge unwrapped te hoe home kills do mine
    mrs dundee likes this.

  5. #5
    Member Dan-N's Avatar
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    Quote Originally Posted by stub View Post
    I have done had it done for years mixed in a 50/50 batch duck to venison and it's pretty good just dries out real quick if u leave it in the fridge unwrapped te hoe home kills do mine

    i will give them a call tomorrow to see what they think ducks not a problem getting. been trying to get a deer for 4years now though haha.
    mrs dundee, screamO and Blisters like this.

  6. #6
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    I haven't had any done since the new owners have taken over but I understand they do a pretty good job
    Dan-N likes this.

  7. #7
    Member 300_BLK's Avatar
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    50/50 parries and lamb... Awesome!

    Doing it for years

  8. #8
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    Counties Custom Killing do mine. I typically blend it with goat, turkey,beef and venison. Basically what ever I have on hand to make up the minimum 10kg.

  9. #9
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    we get it done, but not if it is shot with steel, it buggers his mincer aparantly.
    bigbear likes this.

  10. #10
    Member Rock river arms hunter's Avatar
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    I was told by a good mate that Geese Sausages are the bees knees

  11. #11
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    GSP follower has in past years got some canada and parrie meat made into salamis and boy do i love em .bad side effect though even a knot hole in a fence paling starts to look attractive.I happily knock off one solo(salami that is ).Hes also had goose sausages made and again bloody cracker -big robust bastards you can hammer with heat and theyll just sit there soakin it up -not like supermarket shit.
    A330driver likes this.

  12. #12
    Member Micky Duck's Avatar
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    hell yes you can...pluck breasts and LEAVE SKIN ON the fat under the skin will help to keep it moist...goose works even better.

  13. #13
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    I have had Rob Beard at Wild Game Salami's in Hastings make duck salamis for me for 5 years. They are the bomb! He mixes the duck with pork fat and smokes the salamis for 16 hours over native timber. There on FB and advertise in the back of the hunting mags. About $12? per 1 kg salami. Would absolutley reccomend his services.
    Blisters likes this.

  14. #14
    Member 2Quack's Avatar
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    Te hoe home kills get the thumbs up from me for salamis, all our goose meat goes there, also they make a wicked spicy wild pork kransky

 

 

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