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VENISON AND DUCK SAUSAGE

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Just finished 5 venison and 4 duck summer and hot sausages. They are "resting" in the refrigerator and will be slow cooked tomorrow. 9 sausages and a plate of ......... well you tell me what it looks like. Plan is to smoke some of them so I have to wait for the Outdoorsman to open @ 10. post-37-1298204751_thumb.jpg

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Nice! I was planning to take all my duck meat to a smokehouse next week... Be interesting to hear how yours turns out.

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For a real breakfast treat try cutting up smoked duck sausage into about 1/4 in cubes and scramble with eggs. Just before eggs are done stir in grated smokey gouda cheese. Can't be beat.

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That does look tasty.Do you smoke it yourself and how does a person know it is smoked enough................................We use to have a old shack on the dairy with a metal drum on the floor and wood rods and hooks for hanging linguica for smoking. I was just a kid but I can still remember the smell of the smoke and i would open the door and get a good whiff of the cooking meat it was awesome.The old ways are almost gone the knew generation like myself are not doing it anymore it is kind of sad.It is a Portuguese tradition making your own linguica.

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For a real breakfast treat try cutting up smoked duck sausage into about 1/4 in cubes and scramble with eggs. Just before eggs are done stir in grated smokey gouda cheese. Can't be beat.
the smoked gouda isa great ides.

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That does look tasty.Do you smoke it yourself and how does a person know it is smoked enough................................We use to have a old shack on the dairy with a metal drum on the floor and wood rods and hooks for hanging linguica for smoking. I was just a kid but I can still remember the smell of the smoke and i would open the door and get a good whiff of the cooking meat it was awesome.The old ways are almost gone the knew generation like myself are not doing it anymore it is kind of sad.It is a Portuguese tradition making your own linguica.
I have an Old Smoky and use an adjustable heat plate, or the charcoal/wood double barrel or the gas bbq On this sausage I used apple chips. smoking got me thinking. I also use (I know) a liquid hickory..One of my favorites.....can of salmon, finely diced celery and chives. mix about 2 tbs mayo and a tpsp. or to taste of liquid smoke. pack it in endive and sprinkle lunpfish eggs over the top. that is some fine eating.

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