Goose Snack Stick and Sausage Ratio??



  • Hi all,

    I am new to the sausage and snack stick game and was looking for some advice. I am confused when people talk about pork fat ratios when making these products with wild game (goose). I am planning on doing 50% pork butt (from the butcher shop) with 50% of goose breast meat. So, 20lbs of pork butt and 20lbs of goose meat.

    Does this sound right? Should I be adding some straight pork fat too? Just a newbie looking for some advise!


  • Walton's Employee

    @ddibara if you are going to make it 50/50 with goose and pork butt then there is no need to add straight pork fat to your product. Just make sure that your pork butt is untrimmed, you want a nice thick fat cap on it, to get you in the correct range. Hope this helped!



  • @jonathon Awesome, thank you!


  • Walton's Employee

    @ddibara What seasoning are you planning on using? We have a retail store attached to our offices and the old manager was a huge bird hunter and he made some amazing goose sticks. I think his favorite was the Habanero BBQ for goose but I’m sure they will all be good!



  • I just placed an order for the Willies seasoning and I may add some hot cheese! I will have to try the Habanero BBQ next time!


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Recent Posts

  • K

    @Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.

    let us know if any of this is helpful.

    read more
  • T

    @Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy

    read more
  • @Dave-R Interesting. I would have not expected that much difference between the two.

    read more

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