Goose Trail Bologna

Discussion in 'Sausage' started by bcrisco, Dec 12, 2015.

  1. bcrisco

    bcrisco Fire Starter

    All ready for first run of Canada goose trail bologna from LEM. First go, I went with 50/50 on goose and pork trimmings. 4 lbs total.
     
    disco likes this.
  2. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    Looks like its going to be good where's the recipe and prep pictures and hope to see finish pictures with some slices. The logs look great.
     
  3. bcrisco

    bcrisco Fire Starter

    I got in a bit of a rush prepping and didn't think to get pics until I had them stuffed. I used a trail bologna kit from LEM that included casings, cure, and seasoning for 10 pounds. I've used this kit a number of times before with venison. As this was my forst go around using goose, thought I'd just make 4 lbs the first time to see if I needed to tweak anything (more goose, more trimmings, etc). Plan to get some pics up tomorrow when they go into the smoker, during the smoke, and post-smoke pics. Stay tuned!
     
  4. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    I have an Amish friend that makes breakfast sausage out of goose and it is great.
     
  5. bcrisco

    bcrisco Fire Starter

    That sounds intriguing [​IMG]. Would love to see a recipe on that to give me another option. Before this go around, I've only made jerky or smoked the breasts on a few.
     
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    BC, I'm in ! [​IMG]
     
  7. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    Its just a plain old country sausage recipe with sage and salt and black pepper.
     
  8. bcrisco

    bcrisco Fire Starter

    May have to give that a try, especially if the goose season is kind to me
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'm following this one. Goose should go great in a sausage!

    Disco
     
  10. bcrisco

    bcrisco Fire Starter

    Went into the smoker at 11:30. Dang rain has me in the garage doorway. Anyway, plan is to have them in there at 100 degrees for the first hour then turn it up to 175-180 until it hits 152-155. Stay tuned
     
  11. bcrisco

    bcrisco Fire Starter

    Not much to report other than at 12:30 I turned the temp up to 175 and started to add wood chips. Decided to go with pecan. More to come
     
  12. bcrisco

    bcrisco Fire Starter

    Here we are at 130 IT
     
  13. bcrisco

    bcrisco Fire Starter

    Well, after a total of 7 hrs in the smoker, we're finally icing down. IT got to 158. After their bath, I'll cut into tomorrow after a night in the fridge

    Of course I won't be able to wait long after getting up in the morning, so I'll have some finished pics then.
     
    Last edited: Dec 13, 2015
  14. bcrisco

    bcrisco Fire Starter

    Here is the final product. Came out with a nice "bite" with the trail Bologna seasoning but not overwhelming. Very happy with the results. I'll be doing this again
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looks terrific and I'm glad the goose was as good as it sounds!

    Point

    Disco
     
  16. bcrisco

    bcrisco Fire Starter

    Part of me wants to play around with the ratios, but another part of me says "hey dummy, you've got something good here. Don't mess with it!" If I were to change the ratio, it probably wouldn't be more than 60/40 goose to pork trimmings. Maybe another small batch.
     
    halfsmoked likes this.
  17. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    [​IMG]   [​IMG]  oh yell I'll go for some of that and something cool yell man. 
     
  18. bcrisco

    bcrisco Fire Starter

    Thanks disco and half smoked. Hope to be making some more in the next couple of weeks
     
  19. jhend

    jhend Smoke Blower

    They look really good bcrisco, love goose jerky.
     
  20. bcrisco

    bcrisco Fire Starter

    Thanks. Love me some jerky but started to branch out with the use of the goose meat. Started a year ago with smoking breasts to this. Of course it requires more effort but really worth it!
     

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