Salame d'Oca

Ensure all equipment (grinder, mixer, stuffer) is meticulously clean and sanitized. Chill the goose meat and goose fat in the freezer for 30-60 minutes until very cold but not frozen solid.

Cut the chilled goose meat and goose fat into cubes suitable for your meat grinder. Grind the goose meat and goose fat separately through a medium (6mm) grinding plate.

In a large, non-reactive mixing bowl, combine the ground goose meat and ground goose fat. Add the Fine sea salt, Black pepper, minced Garlic, Dextrose, and Curing salt #2.