Goose Salami

[Northern Ghost]

1 1/2 goose breasts and 2 legs
2 thick slices pork fat
Packaged or homemade rub ( I make my own Cajun hot dry rub)
Run the goose meat and pork fat thru a food processor with grinder attachment or manual grinder,med grind.

Mix in packaged or home made rub
Hand form a 12-14" x 3" length of salami
Wrap the salami tightly in tin foil,retaining it's tube shape
Refrigerate over nite
Smoke in smoker or BBQ over hickory or cherry or any kind of wood chips for 2 1/2 - 3 hrs over med-low heat

[hunter4u]

looks great!! did it taste as good as it looks? was it dry or moist?

[Northern Ghost]

It was fantastic! It was semi moist, but then I made a about about 8 and then netted them and hung them up and dry cured naturally as well. Just expose them to the air in the fridge for an hour so you can control the dryness the way you like after you have smoked them.

I do my own venison as well this way. I butcher my own,I am an ex farmer!

[Northern Ghost]

Pic

[Northern Ghost]

Pic

[Dinky]

Hey NG.....I replied to your question on the scope....did you get it?
I have been having problems with my pm on the board....anyone else.
Cheers
Greg

[Northern Ghost]

I did Dinky,that's great. Glad to hear it!
N.G..

[Steelhunter]

hey NG this might be a stupid question but do you unwrap from tinfoil while smoking the salami

Steelhunter

[Northern Ghost]

No, I poke holes with a fork all over the tight wrapped foil so the smoke can permeate into your meat roll!