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-   -   Best part of duck season (http://www.saltycajun.com/forum/showthread.php?t=27664)

cduhon 01-31-2012 05:26 PM
Best part of duck season
 
4 Attachment(s)
Best part of duck season is making the duck sausage. Decided to run the first batch of duck sausage thru my new coon *** smoker. 50# of duck sausage is smoking now.

Super Spook 01-31-2012 05:40 PM
Man that sure looks good. You add Pork? How much?

cduhon 01-31-2012 05:47 PM
Yea, add lots of pork, about 60%. Duck breast very dry, use deer sausage seasoning and add green onion and brown sugar.

bjhooper82 01-31-2012 05:50 PM
Looks good!!

Keith_Stone 01-31-2012 05:51 PM
What time we eating ?

cduhon 01-31-2012 05:59 PM
Quote:
Originally Posted by Keith_Stone (Post 385011)
What time we eating ?
Be ready in couple hours, bring beer.

Keith_Stone 01-31-2012 08:23 PM
Alway packin da Stones !!

cduhon 01-31-2012 09:34 PM
1 Attachment(s)
Finished product......

PaulMyers 01-31-2012 09:41 PM
Quote:
Originally Posted by cduhon (Post 385175)
Finished product......
And I'm at work. Darn! I'd be all over that.

+1

Raymond 01-31-2012 10:19 PM
Vaccum pack me a couple #'s and I will let ya know if it's any good.

SaltyShaw 01-31-2012 10:21 PM
What raymond said!! Ill trade off some tuna

cduhon 01-31-2012 11:05 PM
Quote:
Originally Posted by SaltyShaw (Post 385245)
What raymond said!! Ill trade off some tuna
might have to make a deal...

cduhon 01-31-2012 11:05 PM
Quote:
Originally Posted by PaulMyers (Post 385188)
And I'm at work. Darn! I'd be all over that.

+1

working overtime??

PaulMyers 01-31-2012 11:09 PM
Quote:
Originally Posted by cduhon (Post 385318)
working overtime??
Been working nights since the 9th. My unit is down for a T/A. Should come back up 3rd or 4th week in February.

How is that computer doing?

+1

cduhon 01-31-2012 11:13 PM
Quote:
Originally Posted by PaulMyers (Post 385320)
Been working nights since the 9th. My unit is down for a T/A. Should come back up 3rd or 4th week in February.

How is that computer doing?

+1
been doing great, have not spent much time on it but no problems. Thanks again.

PaulMyers 01-31-2012 11:30 PM
Quote:
Originally Posted by cduhon (Post 385322)
been doing great, have not spent much time on it but no problems. Thanks again.
Anytime!

+1

cmcnabb 01-31-2012 11:40 PM
Looks great. I'll be making some with duck and goose breast in a few weeks. I'll have to try putting some brown sugar in there

biggun 02-01-2012 12:54 AM
HI Guys. I have a friend that uses Chef John Folse's mallard sausage recipe and it's OUTSTANDING. IT's ON his recipe website.

We've used grays and spoonie's in the past with that recipe and it's awesome. We don't smoke it though. It calls for Cognac in it.


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