Goose chorizo

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Oscar
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Goose chorizo

Post by Oscar »

With this years goose hunt coming up I still had vacuum sealed meat from last year in the deep freeze so I had a chorizo making weekend 5 kg worth). They have just come out of the smoker so will give overnight to allow to bloom but the batch is looking good. Picture one was what went in, picture two was the end result . I have used wattle to smoke them this time because i have been playing around with this and have found it gives a more neutral Smokey taste.

Slight tangent to this sausage making episode. In our new house we have a very well established garden with 42 rose bushes. Consequently we have a few bees around. In any case, I was stuffing the sausage skins outside and had a local wasp turn up, then another and another. I can tell you, half way through sausage stuffing with several wasp buzzing around your head is slightly disturbing. Then we have a repeat today as I put them in the smoker. Not sure whether it’s the red wine, garlic or paprika or even the goose meat but the wasps were drawn to it....next time will stuff them in the new shed!
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mchughcb
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Re: Goose chorizo

Post by mchughcb »

Looking good there Jason!

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SPEEDY
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Re: Goose chorizo

Post by SPEEDY »

I love chorizo, but I never thought of goose, only venison with pork fat.
But goose or duck would be awesome.
I'm soft and I don't care. :dance:

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Joe338ST
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Re: Goose chorizo

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Looks yum! Just cook/ fry the chirozo well to avoid salmonella whenever you deal with poultry....

Joe
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7x57
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Re: Goose chorizo

Post by 7x57 »

That looks fabulous . Like Speedy I hadn't thought of chorizo other than with the traditional meats. Great idea.

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sav338
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Re: Goose chorizo

Post by sav338 »

Yum , looks good.

Oscar
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Re: Goose chorizo

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7x57 wrote:That looks fabulous . Like Speedy I hadn't thought of chorizo other than with the traditional meats. Great idea.
Tassie link, the goose is cape Barron geese

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Re: Goose chorizo

Post by Dinger »

That's some classy charcuterie.

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SPEEDY
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Re: Goose chorizo

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Joe338ST wrote:Looks yum! Just cook/ fry the chirozo well to avoid salmonella whenever you deal with poultry....

Joe

Ah I didn't think of that, poultry does need more cooking then venison for that reason.
I'm soft and I don't care. :dance:

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Re: Goose chorizo

Post by TheoR8 »

Yummo, looking good Jason. :handgestures-thumbup:

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Gun Barrel Ecologist
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Re: Goose chorizo

Post by Gun Barrel Ecologist »

:handgestures-thumbup: Nice work

How would they go in an express post bag :think: :lol:

If it's the yellow and black wasps they are after the meat - used to get them buzzing on carcasses in Victoria over summer just to remind you that it's easiest to chop things up under headtorch

Oscar
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Re: Goose chorizo

Post by Oscar »

SPEEDY wrote:
Joe338ST wrote:Looks yum! Just cook/ fry the chirozo well to avoid salmonella whenever you deal with poultry....

Joe

Ah I didn't think of that, poultry does need more cooking then venison for that reason.
Recipe as follows.

2.2 kg pork belly
2.6kg goose
8 cloves of garlic
2 cups red wine
12 tspoon of cure 1 ( basically it’s 2.5t per kilo of meat ( or as per Orem instructions)
Salt 8 T spoons less cure amount
2 T spoons of pepper
Minced with 10mm plate

Stuff in sausage skins 38-42mm size, dodge wasp
Let set overnight in fridge
Smoke at 60 degrees one hour to dry, raise temp to 90 degrees until sausage reaches 63.5c. Whilst dodging wasps
Take out of smoker and run under water for 10 mind
Inside fridge overnight to set,
Pack into vacuum sealed bags

To serve, give a quick fry up to caramelise and heat the meat and because it is poultry just eliminate the risk of nasty bugs....just in case. Course don’t tell your friends that, more like slice thin, fry and serve up with a tommy sauce and say it’s tapas! :lol: :lol:

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Joe338ST
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Re: Goose chorizo

Post by Joe338ST »

Yummo!!

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I hunt, I shoot, I camp, I fish. They are the great reset buttons in my life.

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SPEEDY
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Re: Goose chorizo

Post by SPEEDY »

What cure do you use?
I'd guess pink salt and a few spices?
Any nitrates or saltpeter?
I'm soft and I don't care. :dance:

Oscar
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Re: Goose chorizo

Post by Oscar »

Insta cure No 1. If it was a dry air cured would be Insta cure No2.


Yes have tried some tapas style. Probably a touch drier than I wanted but that’s the thing with game charcuterie. That said the better half said they made the grade so all good.

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