Goose salami #1

Smoked stuffed recipes


Goose salami #1


- 5 goose breasts
- 5 kg dry beef
- 5 cloves of garlic
- 0.01 kg ground white pepper
- 0.01 kg saltpeter
- 0.18 kg salt
- intestine


1. Chop the beef and the goose into very small pieces of grind them up.
2. Combine with ground garlic, spices, salpeter and salt.
3. Fill mixture into the intestine really tightly.
4. Store in a cold place for 2-3 days.
5. Place in souse for 3 days. (See ham souse)
6. Remove from souse and wait till it drains a little.
7. Smoke for 4 days in a cold place.

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Slice the salami in thin slices.

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We wish You Good Cooking and enjoy the tasty result!