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  #1  
Old 01-31-2012, 05:26 PM
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Default Best part of duck season
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.
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  #2  
Old 01-31-2012, 05:40 PM
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Man that sure looks good. You add Pork? How much?
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  #3  
Old 01-31-2012, 05:47 PM
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Yea, add lots of pork, about 60%. Duck breast very dry, use deer sausage seasoning and add green onion and brown sugar.
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  #4  
Old 01-31-2012, 05:50 PM
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Looks good!!
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  #5  
Old 01-31-2012, 05:51 PM
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What time we eating ?
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  #6  
Old 01-31-2012, 05:59 PM
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What time we eating ?
Be ready in couple hours, bring beer.
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Old 01-31-2012, 08:23 PM
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Alway packin da Stones !!
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  #8  
Old 01-31-2012, 09:34 PM
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Finished product......
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  #9  
Old 01-31-2012, 09:41 PM
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Finished product......
And I'm at work. Darn! I'd be all over that.

+1
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  #10  
Old 01-31-2012, 10:19 PM
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Vaccum pack me a couple #'s and I will let ya know if it's any good.
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  #11  
Old 01-31-2012, 10:21 PM
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What raymond said!! Ill trade off some tuna
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  #12  
Old 01-31-2012, 11:05 PM
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What raymond said!! Ill trade off some tuna
might have to make a deal...
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  #13  
Old 01-31-2012, 11:05 PM
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And I'm at work. Darn! I'd be all over that.

+1

working overtime??
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  #14  
Old 01-31-2012, 11:09 PM
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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
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  #15  
Old 01-31-2012, 11:13 PM
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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.
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  #16  
Old 01-31-2012, 11:30 PM
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been doing great, have not spent much time on it but no problems. Thanks again.
Anytime!

+1
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  #17  
Old 01-31-2012, 11:40 PM
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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
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  #18  
Old 02-01-2012, 12:54 AM
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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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