====== Goose Neck Andouille ======
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===== Ingredients =====
  * Goose necks, deboned (~3 per pound of meat)
  * Goose meat (skinned, deboned, trimmed of thick tendons)
  * 35% pork fat, cubed
  * 2.5% salt
  * 0.4% instacure #1
  * 0.6% cayenne pepper
  * 0.6% paprika
  * 0.06% thyme, fresh, minced
  * 0.06% nutmeg, ground
  * 0.06% clove, ground
  * 0.06% allspice
  * 0.2% mustard powder
  * 9.5% onion, diced
  * 1% garlic, fresh, minced
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===== Info =====
  * **Prep:** 2 hour 
  * **Cook:** --
  * **Serves:** 3
  * [[https://elevatedwild.com/elevatedwildblog/goose-neck-salami-recipe|Source]]

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===== Directions =====
  - Weigh the meat you are planning on using (in grams). Use that weight to calculate the amount of the remaining ingredients. Mix all ingredients, cover and refrigerate overnight.
  - Grind mixture through fine die. Using paddle attachment on a stand mixer on a low setting or wooden spoon, mix for 1-2 minutes until the meat is tacky.
  - Stuff into goose necks, use twine to tie off the end. 
  - Smoke at 185-200F for 90-120 minutes until internal temperature reaches 140F.
  - Allow to cool to room temperature before covering or wrapping for storage.
  - To serve, lightly render and brown the skin, starting with a cold pan. Rotate often to evenly brown the neck. Cut crosswise and serve as-is on a charcuterie board with spicy mustard.

{{tag>sausagemaking goose hunting pork_fat fatback curing_salt instacure1 onion}}
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