I am a big fan of the step up slow method. To me, the meat cost , labor, and time is too valuable to risk a fat out. Been there, done that. I cook a LOT with SV from bambi dogs to bambi bologna. All to 160degF. I do use hickory powder since I like that flavor profile. I don’t care for my dogs or sandwich bologna to have the “rind” that a smoker puts on them. Only like that on my trail. I also bloom for a couple hours after the ice bath.
Alaskan Mountain Goat Summer Sausage and Snack Sticks
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Did my first batch of Summer Sausage and Snack Sticks with Alaskan Mountain Goat. At first I was hesitant to use Wild Goat meat for sausage but was assured by my friends it was great meat so off I went. We made 25 lbs of summer sausage and 25 lbs of snack sticks and it turned out great. I have found that if the meat is properly taken care of and you are making a smoked cured product you can not tell the difference between, Elk, Moose, Venison, Caribou and now Mountain Goat. I am going to try black bear this spring, BUTTT I will be Especially sure it has been frozen at the right temperature for the required amount of time and that it is cooked to 160 degrees as trichinosis is very prevalent in bears in Alaska. Also I would never try to make anything out of Caribou that was in the Rut as you cannot get rid of the Smell.
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Wild mountain goat!!! (Insert head exploding). That is awesome BUT pictures or it didn’t happen LOL!!! Seriously I would love to see what the meat looks like. I have never played with wild goat meat before
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I Was totally surprised looked like any other animal I boned only this one had lots more fat to trim
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