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Honker Hot Links.....Hinks.

Discussion in 'California Flyway Forum' started by Jim Dandy, May 18, 2019.

  1. Jim Dandy

    Jim Dandy Elite Refuge Member

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    It's Still "We The People", right??
    I've been wanting to make a real good Louisiana style hot link with duck or goose for a while now, and I finally came up with a formula that works. Now, I started out thinking I was going to test this with speck meat......yeah. Think again.
    I pulled a package of goose breasts out of the freezer that was unlabeled, thinking it was specks because I already made pastrami out of the few honkers I shot last year. I guess someone must have snuck a package into my freezer because one whiff and I knew they were bay honkers. Oh, and then there was the size....
    [​IMG]
    Not speck breasts. So I decided to try and make the best of it, even though salt honkers are generally inedible. Can't be worse than a scoter, right??
    Lots of ingredients in the seasoning mix:
    [​IMG]
    Through the grinder and a good mixing:
    [​IMG]
    Then stuff. These called for natural casings:
    [​IMG]

    Next: Into the smoker.

    Dandy
     
    GK1 and Flyfisher like this.
  2. Jim Dandy

    Jim Dandy Elite Refuge Member

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    It's Still "We The People", right??
    It was a great day to smoke meat. Rain, low outside tempos and high humidity. I started the fire:
    [​IMG]
    Put the links in and gave them a couple-ish hours with a light smoke:
    [​IMG]
    Oh man. This is worth it.
    [​IMG]
    This formula yielded one of the best game sausages I've ever had. I'm actually amazed that these were made with bay geese. Next up is a much bigger batch, if I can get ahold of some more meat.....
    [​IMG]

    I've already eaten 2 right from the smoker. There is goose and pig fat running down my chin and I'm expecting a possible situation down the hall if I keep it up, but I can't stop eating these. Christ. I gotta find me a honker spot.....

    Dandy
     
    Swampy, callinfowl, 7deddux and 3 others like this.
  3. Big Daddy Gaddy

    Big Daddy Gaddy Elite Refuge Member

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    Wonder where those geese came from. :l

    You don’t need meat. I have tonnage for you.
     
  4. Flyfisher

    Flyfisher Elite Refuge Member

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    Good stuff!! The GAS should be epic!
     
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  5. API

    API PAF-CA Flyway Moderator

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    Hmmmm... no pork was added to the goose meat?
     
  6. Jim Dandy

    Jim Dandy Elite Refuge Member

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    Yes it was roughly a 50/50 ratio or else they would be inedible.

    Dandy
     
    JuvieCoot likes this.
  7. API

    API PAF-CA Flyway Moderator

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    When I make sausage, I go to Sam’s or Costco and buy enough pork butt to make a 50/50 mix.
     
  8. The Den

    The Den New Member

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    Edith Point, Roe and Ryer Islands -- But you will needa boat.
     
  9. The Den

    The Den New Member

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    I get my Pork Fat straight from the Local Butcher from his trimmings. Used to be .33 cents a Pound - It is now up to .79 cents a Pound.

    Near Freeze it before putting it through the hand grinder - Otherwise it is a sloppy mess.
     
    API likes this.
  10. The Den

    The Den New Member

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    Dandy - Question.

    Do you soak your smoke stick's in water before you put them on for fuel by chance - Or do you do them Dry ?
     

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