GROUSERS: formerly Five Smart Guys Who Hunt and Their Generally Smarter Companions: goose pimples for early goose

Monday, August 21, 2006

goose pimples for early goose

Here's another oldie but goodie to get you all pumped up for early goose--or as we in the nuisance sniping trade like to call it, the September Nuisance Goose Season.

Frederic Remington, "Goose Shooting"

I'm wondering what goose sausage would taste like . . . .

9 comments:

Ernie said...: Your earlier reminder to clear out the freezer has me wondering, do I make the goose jerky or should I heed your latest queery and try to make goose sausage, What do you think? I have quite a bit that needs to be done up so I could go either way. Open to suggestions for sausage, I believe I have the jerky down pat just wouldn't know where to begin if trying sausage. Going through your favirote hunting store tomorrow and could pick up items if need be.; Mon Aug 21, 10:36:00 AM 2006
Jim Tantillo said...: well, unless you've got a smoker you could go the whole nine yards and buy a smoker etc., :-)

or you could start simple with simply grinding a pound or two of goose breakfast sausage or Italian sausage to make up as patties. Then you don't even need casings, just spices--or a spice mix, which they'll have there. I could dig around a bit for a recipe if you want. Generally you need to mix the lean meat (goose or deer) with some pork--either ground up pork butt with some fat on it, or straight pork fat. I added straight fat to the summer sausage and it worked out great.; Mon Aug 21, 03:28:00 PM 2006
Yeoman said...: In a lot of places they have snow geese, which people generally seem to feel aren't tasty. Snow geese have been very rare here until quite recently.

So, when you are talking about goose sausage, are you referenceing snow geese?; Wed Aug 23, 10:56:00 AM 2006
KGT (aka Cagey) said...: Though SOME of us travel for Snow Geese, we are generally referring to Canada geese.

We do have huntable snows here, but they are difficult.; Wed Aug 23, 11:32:00 AM 2006
Jim Tantillo said...: Ernie, what did you decide? breakfast sausage? smoked kielbasa? enquiring minds need to know.; Thu Aug 24, 08:29:00 PM 2006
Ernie said...: JT,
Stopped at your favorite sporting goods store and got the casings but me partner here didn't bring in the seasonings and his Jalapeno recipie, besides as Keith will attest I was too busy friday night to even think about sausage and naturaly on Saturday I was so hung over I had a hard time getting going. Now you have gone and done it. Whats this kielbasa your talking about? I love the stuff, do you have a receipe or are you just trying to get me going?; Mon Aug 28, 07:53:00 AM 2006
Jim Tantillo said...: I just poke around the internet til I find something that looks good.

Here's one from the University of Georgia Cooperative Extension. I would just subsitute goose and/or venison for part or most of the beef and pork meat. I'd leave some pork fat in it:

POLISH SAUSAGE (KIELBASA)

Polish sausage is made of coarsely ground lean pork with some added beef. The basic spices for this well known sausage are garlic and marjoram.

Ingredients
• 8 lbs. pork shoulder or lean trim (75% lean)
• 2 lbs. beef trimmings (80% lean)
• 4.8 oz. ice or water
• (7 1/4 Tbs.) 3.6 oz. salt
• (4 Tbs.) 1.6 oz. sugar
• (2 1/2 Tbs.) 0.5 oz. white pepper
• (2 1/4 tsp.) 0.3 oz. mustard seed
• (4 tsp.) 0.2 oz. marjoram
• (1 1/2 tsp.) 0.1 oz. garlic powder
• (2 1/2 tsp.) 0.2 oz. nutmeg
• (1 1/4 tsp.) 0.2 oz. monosodium glutamate
• (1 a cups) 5.6 oz. nonfat dry milk
• (1 1/4 tsp.) 0.2 oz. sodium nitrate
• (1/8 tsp.) 0.025 oz. sodium nitrite (optional)
(Please read about Nitrates and Nitrites)

Directions
Grind beef and pork through 1/4-inch plate.

Add spices and water, mix thoroughly.

Grind through 3/16-inch plate.

Stuff into natural hog casings and hold overnight (38ºF) for cure to react.

Smoke at 90º to 100ºF for two hours.

Raise temperature gradually to 165º to 170ºF in smokehouse and cook until internal product temperature reaches 150ºF.

NOTE: Beef gives this product a deeper red color and improves the product consistency and appearance.

University of Georgia Cooperative Extension, National Center for Home Food Preservation www.uga.edu/nchfp/

Jim again: I'd probably leave out the MSG, the Morton Tender Quick cure that I have is pretty much pure salt, so I'm sure it would be plenty salty.

The standard book for sausage making is the one by Rytek Kutas, Great Sausage Recipes and Meat Curing. At some point soon I'll be investing in that one.

Today is deer butchering day. I'll be back later.; Mon Aug 28, 09:16:00 AM 2006
Ernie said...: Thanks Jim, sounds good. I guess it"s a trip back to bastard pro for a smoker!; Mon Aug 28, 10:08:00 AM 2006
Jim Tantillo said...: well, I really like my idiot-proof Bradley electric smoker. Maybe a little more expensive for the proprietary hockey puck wood chips, but once you've got the temp set right you sit back and drink beer. Rich and Pete went in on one together (same brand and model), and they love it too. So I'd go with a Bradley . . . until the day when you want to build a custom smoke house out of an old freezer so you can smoke a whole pig.; Mon Aug 28, 01:18:00 PM 2006