Went for a hot smoke sausage for a change up.
Mixture of Canadian goose and Paradise Shellduck. Both are quite dark meats and reasonably "punchy"
Attachment 112703
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Went for a hot smoke sausage for a change up.
Mixture of Canadian goose and Paradise Shellduck. Both are quite dark meats and reasonably "punchy"
Attachment 112703
now Im hungry.... they look great.
Yeh I reckon I could go a chomp.Quote:
Originally Posted by Micky Duck
now thats gourmet tucker .GSPF ,when weve bowled a few has had em made into salamis or sausages .trouble with me is im a guts and after a good goose salami even the knotholes in fence palings begin to ............... you get the picture .
sausages -goose -again these were big robust bastards and responded to a good hard cooking to bring out the best flavours.
I remember cookin some at a certain hideout(gadget C404 yep that wee palace) and his lordship lookin at me as i was talking to meself ..."thank fuck it wasnt swan or id have to borrow an oxy acetylene kit "
the thanks one gets for cookin a feed!
IIRC GSPF did say the butcher who did thse recommend some good pork fat as this meat can sometimes become quite dry with processing!
@kotuku Prior to sending this to the mincer machine i did slice off a nice bit of meat that I cut pretty thin and then pounded well to make a thin steak It was pretty good too. cooked in the traditional steak way/
But a good old mincing provides a lot of other methods for sampling / cooking.
And yeah if i had an abundance presented I would make salami form them, in the traditional fermented style, i think they would excell.
Geeze they’d give stones, my man!!
Shhhh! you get your sample tommorrow!Quote:
Originally Posted by Maca49
when we breast out geese and ducks we pluck the breast as far as we can first...particularly with geese it gives a good amount of fat that really makes salami just stunning,it would be the same with sausage Id bet.
To a certain extent MD but you still need an amount of good ol' pork fat! Pork fat makes everything taste better!
I will defintitely be seeking them to make some nice salami.
I normally just cut through the skin&feathers -peel it back and breast out from there.-seems to work ok.swan was my biggest challenge -thought id need a butchers hook to hangthe bloody things on -they were literally slabs of meat.Quote:
Originally Posted by Micky Duck
I must do a Swan recon mission one day.
@Macca49 did the tall lanky one come forth with somethhing for you today?
Yep thanks John, I got a couple of morsels, he was a bit tight with the sharing! Very nice tasting well done, hope he’s got the shits the tight bitch!! :D
macca -momma dont ya like ma hot smoked goose
sorry big boy -tis a geriatric smoked weiner!
