"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
12 pounds ground snow goose meat 3 pounds pork sausage 3/4 curing salt 6 teaspoons of Liquid Smoke 5 teaspoons of garlic powder 6 teaspoons of cracked pepper 6 teaspoons of whole mustard seed
Mix well and chill overnight. Divide into 1-pound portions and roll each into an 8-inch log. Wrap each tightly with cheesecloth and tie the ends. Place on a wire rack over a pan and back four hours at 225 degrees. Freeze or refrigerate until used.
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