Goose summer sausage and salami

[KEN W]

I made some summer sausage and some salami. 5lbs. of each. The summer sausage is now in the fridge for 2 days to ferment. Then in the smoker on Saturday. This recipe comes from Rytak Kutas's book on making all kinds of meats. I put in 3 oz of powdered buttermilk as the fermenter.

It is the one labeled Venison Summer Sausage. It is exactly the same but uses 3 0z of        Fermento for 5 lbs. I believe Kutas owned Sausage Maker out of Buffalo NY. I bought it from them a long time ago and it is still the sausage making bible.

The salami is in the smoker now. It is Grampa Josh's seasoning. Then in the fridge overnight to cool.

 



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[HD]

  thats cool! we had 30 pounds done this year.

[Bobberineyes]

Looking good ken!!

[Boar]

good.looking stuff, nice job!!

[lovebigbluegills]

Looks good Ken!!! Nice work!!

[ThunderLund78]

Looks great!  Keep us posted on the taste test!

[Rebel SS]

That looks just ready for some crackers and cheese! 

[KEN W]

Salami......1/2goose, 1/2 beef......beef instead of pork always makes the sausage firmer.Pork like Goose is very soft......kind of like grinding liver. Ready for vacuum sealing. Really like this seasoning.Grand kids love this.

Summer sausage is in the oven to finish while I'm watching football. I started using powdered smoke a while ago. 1 tsp per pound of meat. Makes all my sausages with a consistent taste. No guessing how much and how long to smoke it. It tastes the same every time.

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[Reinhard]

Lookin Good Ken!!!  I had a neighbor that brought over some goose breasts for me to make some breakfast sausage and Italian bulk.  Only time I made sausage from goose.  Don't hunt waterfoul so don't have a chance to make any, but It's good stuff just like the stuff you made.  good luck.