Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
jaycle We just did some with pheasant and we have done goose in the past. Here is a link to the goose, gamebird should be released shortly via Pheasants Forever. https://meatgistics.waltonsinc.com/topic/1911/meatgistics-university-wild-game-goose-pepperoni-sticks My recommendation would be to add between 25-30% pork fat. If you are trying to make a low fat pepperoni you can get some ideas from these:
As you can see I went through a phase of trying to make a tasty low fat sausage. I eventually learned to stop worrying and love the fat!