I made 25 lbs of goose sticks over the weekend. Used Tex Mex seasoning and very happy with the results.

Jonathon

Thank you

I typically grind, mix, stuff and put my sausage in the refrigerator over night. Remove the next morning and smoke. I like doing this so the seasonings have time to blend together. If I decide to add sure gel can I add this when I’m mixing and stuff these into casings and refrigerate over night?

Looks good. What flavor seasoning did you use? I’m planning to try some Tex mex with 50/50 goose to pork.