lkrfletcher
Thanks so much Lynn for the smoker. Will put it to good use. Best of luck with the elbow.
Blessings
Grizz

Grizz
Still interested in the smoker. Just let me know where you are with it.
With the snow down here in the Colorado Springs I could even do a run during the weekdays. Please let me know either way.

Grizz
grizz12k@msn.com
719-510-2291 cell
719-636-9372 home (try first please).

lkrfletcher

If things do not work out for other guy. I’m in the Springs can head up this weekend.

Thx

Grizz

Are you using a kidney plate when you are stuffing? Might see if they make one for your grinder.

Check out Hank Shaw site look for German Smoke Goose breast:
You need to read the whole thing but here is the basic recipe

German Smoked Goose Breast
I made this with domestic goose breast, but there is no reason you can’t do it with skin-on breasts of Canada or whitefront geese. You could also use a big, domestic Moulard duck breast, too. Don’t try it with skinny or small birds. You need the curing salt No. 1 for this recipe; you can buy it online.
Prep Time
20 mins
Cook Time
4 hrs
Total Time
3 hrs 20 mins
Course: Cured MeatCuisine: GermanServings: 2 breastsAuthor: Hank Shaw
Ingredients
Skin-on breasts from 1 large goose, about 2 pounds
44 grams of kosher salt, about 4 tablespoons
3 grams of Instacure No. 1, about 1/2 teaspoon
25 grams sugar, about 2 tablespoons
4 grams crushed juniper, about 1 tablespoon
10 grams freshly ground black pepper, about 1 tablespoon
1/2 cup peaty Scotch whisky (optional)
Instructions
If you are using the Scotch, put the goose breasts in a bowl and coat them with the whisky. Put them into a closed container just about large enough to hold them and refrigerate overnight.
The next day, mix all the remaining ingredients in a bowl. Drain the goose breasts, or just pat them dry if you have not done the Scotch soak. Massage the spice mixture into the meat, making sure every bit of the goose is covered. Put the goose breasts into a closed container that just barely fits the meat. Pour in any excess salt/spice mixture, cover and refrigerate for 3 to 4 days. Every day during the curing process, turn the goose breasts over so they are evenly coated.
When the meat has cured, it will be dark red and slightly firm to the touch throughout. Rinse it off briefly under cold running water and pat it dry. Let the meat sit out in a cool place for 2 to 4 hours, preferably with some sort of breeze or fan on it. Or you can leave it to dry in the fridge uncovered overnight.
Truss the meat as you would a roast, or stuff it into sausage netting. If you do the netting, wear an apron, as you will need to manhandle the goose breast into the netting. Take your time and do it little by little. Tie off the ends of the string or netting, leaving enough at the end with the most fat – this should be the thick end of the breast – to hang. You want the fattiest part of the goose breast at the top, so the fat can drip down and keep the meat moist.
Hang the breasts in an unheated smoker and smoke over beech, alder, oak or cherry wood. Apple is a good substitute, too. Start the smoke cold and gradually bring the temperature up. Your goal is to have the thickest part of the goose breast reach 140°F to 150°F by the end of cooking. Move the goose breasts out of the smoker and allow to return to room temperature before refrigerating.
The smoked goose will last 10 days in the fridge, or a year if well sealed and frozen.
Notes
If you are using the Scotch, put the goose breasts in a bowl and coat them with the whisky. Put them into a closed container just about large enough to hold them and refrigerate overnight. The next day, mix all the remaining ingredients in a bowl. Drain the goose breasts, or just pat them dry if you have not done the Scotch soak. Massage the spice mixture into the meat, making sure every bit of the goose is covered. Put the goose breasts into a closed container that just barely fits the meat. Pour in any excess salt/spice mixture, cover and refrigerate for 3 to 4 days. Every day during the curing process, turn the goose breasts over so they are evenly coated. When the meat has cured, it will be dark red and slightly firm to the touch throughout. Rinse it off briefly under cold running water and pat it dry. Let the meat sit out in a cool place for 2 to 4 hours, preferably with some sort of breeze or fan on it. Or you can leave it to dry in the fridge uncovered overnight. Truss the meat as you would a roast, or stuff it into sausage netting. If you do the netting, wear an apron, as you will need to manhandle the goose breast into the netting. Take your time and do it little by little. Tie off the ends of the string or netting, leaving enough at the end with the most fat – this should be the thick end of the breast – to hang. You want the fattiest part of the goose breast at the top, so the fat can drip down and keep the meat moist. Hang the breasts in a cold smoker and smoke over beech, alder, oak or cherry wood. Apple is a good substitute, too. Start the smoke cold and gradually bring the temperature up. Your goal is to have the thickest part of the goose breast reach 140°F to 150°F by the end of cooking. Move the goose breasts out of the smoker and allow to return to room temperature before refrigerating. The smoked goose will last 10 days in the fridge, or a year if well sealed and frozen.

You do not need a 22 for what you do. I am a sausage maker for wild game in Colorado. I have used this grinder 8 years. It is not as quick on the second grind but gets the job done. I do more sausage then you do in a day. Take look at it. I like the big pan and the easy of tear down and cleaning.Pro-Cut #12 KG-12-FS Meat Grinder
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This not not your average #12 meat grinder. Designed to handle all of your meat processing needs and built with an extremely strong construction that will last for years to come. When you purchase this grinder, you will wonder why you have settled for other brands and smaller grinders in the past. The Pro-Cut #12 KG-12-FS Meat Grinder is the highest quality meat grinder available on the market at its affordable price point. It is powerful, reliable, and ready to use as soon as you take it out of the box.
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