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Goose sticks

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AdamBeck last edited by
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Jonathon Walton's Employee last edited by @AdamBeck

@AdamBeck Nice looking sticks. Did you use 100% goose or did you use any pork fat? What seasoning did you use and how are they?
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RDP1975 last edited by

Looks great
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ringmuskie9 last edited by

Looks good. What flavor seasoning did you use? I’m planning to try some Tex mex with 50/50 goose to pork.
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ringmuskie9 last edited by

I made 25 lbs of goose sticks over the weekend. Used Tex Mex seasoning and very happy with the results.
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OK thanks for all the suggestions

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@PapaSop these look very tasty. Ever tried wet brining for a few hours for more moisture? Sure, blame it on the adult beverages.

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![4_1558809322866_A7ECF11A-1902-48C0-9598-D22E999B00B8.jpeg](Uploading 3%) ![3_1558809322866_1A4D01FF-FB35-4603-BBEC-E21789156F70.jpeg](Uploading 3%) ![2_1558809322866_30D91A1A-6C37-4167-8861-A88F13FED502.jpeg](Uploading 3%) ![1_1558809322865_592E05ED-24FA-44F5-BA1D-C58D4D5CBF44.jpeg](Uploading 3%) ![0_1558809322857_00B58519-CD23-498C-8029-50231DF27C88.jpeg](Uploading 3%)

I just finished 25 lbs of Jalapeño Summer Sausage and snack sticks. I used my new 44lb meat mixer from Weston. The mixer worked great. The only downside to it is that it is not easy to clean. The mixer is only welded on the outside, so strands of meat tend to get stuck in the corners.
I also tried sodium phosphate for the first time instead of protein powder. Only needed 1/4 cup vs. 2-1/2 cups of protein powder. Flavor and texture was still excellent.

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