Goose sticks | Meatgistics | Walton's

Your browser does not seem to support JavaScript. As a result, your viewing experience will be diminished, and you have been placed in read-only mode.

Please download a browser that supports JavaScript, or enable it if it's disabled (i.e. NoScript).

Goose sticks

5 Posts 4 Posters 1455 Views

A Offline

A Offline
AdamBeck
wrote on last edited by

#1
J 1 Reply Last reply
1
J Online

J Online
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
replied to AdamBeck on last edited by

#2

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?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

1 Reply Last reply
0
R Offline

R Offline
RDP1975
wrote on last edited by

#3

Looks great
1 Reply Last reply
1
R Offline

R Offline
ringmuskie9
wrote on last edited by

#4

Looks good. What flavor seasoning did you use? I’m planning to try some Tex mex with 50/50 goose to pork.
1 Reply Last reply
1
R Offline

R Offline
ringmuskie9
wrote on last edited by

#5

I made 25 lbs of goose sticks over the weekend. Used Tex Mex seasoning and very happy with the results.
1 Reply Last reply
1