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  • 8 Post By johnd
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Thread: Hot Smoked Goose

  1. #1
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    Hot Smoked Goose

    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"

    Name:  IMG_4529.JPG
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Size:  2.26 MB
    Munsey, Beaker, Sparrow and 5 others like this.

  2. #2
    Member Micky Duck's Avatar
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    now Im hungry.... they look great.

  3. #3
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    Quote Originally Posted by Micky Duck View Post
    now Im hungry.... they look great.
    Yeh I reckon I could go a chomp.
    Beaker likes this.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
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  4. #4
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    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!

  5. #5
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    @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.

  6. #6
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    Geeze they’d give stones, my man!!
    Boom, cough,cough,cough

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    Quote Originally Posted by Maca49 View Post
    Geeze they’d give stones, my man!!
    Shhhh! you get your sample tommorrow!
    Maca49 likes this.

  8. #8
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    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.
    A330driver likes this.

  9. #9
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    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.
    Beaker, Micky Duck and A330driver like this.

  10. #10
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    Quote Originally Posted by Micky Duck View Post
    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.
    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.

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    I must do a Swan recon mission one day.

  12. #12
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    @Macca49 did the tall lanky one come forth with somethhing for you today?

  13. #13
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    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!!
    johnd and Beaker like this.
    Boom, cough,cough,cough

  14. #14
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    macca -momma dont ya like ma hot smoked goose

    sorry big boy -tis a geriatric smoked weiner!

 

 

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