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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.