Dakota Country Magazine October 2016 Edition - Page 54

geese, with their insulating feathers and down, hold body temperature longer than upland game birds. “Basically, have a plan for what you’re going to do with the meat,” he offers. Szymanski trims as he cleans birds, removing damaged meat, fat, and checking for pellets by following wound channels. “Prepare it so you’re ready to process it,” he recommends, saving time later. An advantage to heavy-duty grinders is their blades are typically less susceptible to damage from errant pellets. During the grinding process Szymanski says remaining pellets tend to hang up Daily Fish House Rentals! • GAS • BAIT • TACKLE • SNACKS • PROPANE • ON/OFF SALE • FISHING/HUNTING INFO • FREE LAKE MAPS • CONVENIENCE ITEMS • ATM MACHINE • DIESEL & PREMIUM Complete line of ice fishing supplies! One Stop Shop! GUIDE SERVICE Lowers and raises 12 inches for a perfect seal with the ice! SNOBEAR! All inclusive ice fishing machine! Available at Blake’s Marine DEVILS LAKE, ND • HWY 2 WEST (701) 662-6655 www.blakesmarine.com Page 54, Dakota Country, October 2016 Devils Lake, North Dakota with the small amount of remaining ground pork, goose meat, and seasoning and don’t often work their way into the ground meat. Discard the small quantity of meat that tends to remain in the grinder after processing, he advises. Not only is that where pellets could linger, but the remaining meat tends to be courser and less desirable. Szymanski adds about 20 to 30 percent ground pork loin roast, rather than a shoulder roast, with his goose meat when making burger. That way he has a high quality cut of pork he doesn’t have to de-bone. He processes goose meat fresh when making burger, but will freeze ground goose to make an array of sausages and snack meats later. Bacon addicts might enjoy goose-bacon burger. Grind meat from 8 to 10 Canada geese with 3 pounds of quality, thick-sliced bacon rather than other pork. “I like to use that for making burgers on the grill,” Szymanski suggests. Add cheese, jalapeno peppers, or whatever else suits one’s fancy but skip the salt -- bacon already has plenty. Don’t package burger in freezer wrapping paper. Instead, Szymanski suggests vacuum seal, commercial-style burger bags, or his favorite -- Ziploc bags. “I squeeze the air out and they stack like books,” he offered. Szymanski reduces the amount of pork he uses when making country-style sausage or smaller links with added cheese, typically using 10 or 15 percent pork to goose meat. However, he still uses pork loin or shoulder roasts. While Ziploc bags are his packaging choice for goose burger, he vacuum seals all the sausage varieties after smoking. Even though Szymanski makes pounds and pounds of goose burger and a variety of sausages, he still makes a lot of goose jerky and smaller, round meat sticks. They’re great when on the go or for lunch. It might be time to think big -- like when dealing with venison -- and give Canada geese and light geese some burger love. Think beyond jerky, summer sausage, or snack meat. Think goose burger. “Whatever you’re doing with a deer, you’re doing with 15 Canada www.dakotacountrymagazine.com