- Feb 10, 2014
- 103
- 14
Hey guys, I have some goose for this past season I want to make for so I can take with us on our spring fishing trip. I am planning to make 25 lbs of summer sausage and 25 lbs (2 -12.5 lb batches) of snack sticks.
My plan is to use 13 lbs of goose and 12 of pork butt for 25 lbs of summer sausage. For the snack sticks I plan to use 7 lbs of goose and 5.5 lbs of pork butt for the 12.5 lbs which is what the seasoning kit calls for. I do have a couple pounds of pork fat which I will probably just throw in as I am grind up the pork butt. I did read where I should not allow my smoker to go over 180 degrees. Maybe that is where I made my mistake in the past. The first hour I would keep the smoker about 140 with out any wood then I would crank it up to 225 and add wood and start smoking until internal temp reaches 152.
Also, has anyone use regular block cheese from the store? I'm thinking about buying some and cutting it into the cubes like the hi temp cheese and freezing it. I'm just worried it will all ooze out.
Any suggestions are appreciated.... Thanks
My plan is to use 13 lbs of goose and 12 of pork butt for 25 lbs of summer sausage. For the snack sticks I plan to use 7 lbs of goose and 5.5 lbs of pork butt for the 12.5 lbs which is what the seasoning kit calls for. I do have a couple pounds of pork fat which I will probably just throw in as I am grind up the pork butt. I did read where I should not allow my smoker to go over 180 degrees. Maybe that is where I made my mistake in the past. The first hour I would keep the smoker about 140 with out any wood then I would crank it up to 225 and add wood and start smoking until internal temp reaches 152.
Also, has anyone use regular block cheese from the store? I'm thinking about buying some and cutting it into the cubes like the hi temp cheese and freezing it. I'm just worried it will all ooze out.
Any suggestions are appreciated.... Thanks
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