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 Never tried it, but duck, and especially goose, have a lot of fat, and a "different" type in them. I wonder if it would give it a rancid taste...post this over on our cooking thread,,,reinhard, leech, Boar,  or some of the other guys would have some good insight on this......

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4 or 5 to 1 duck/goose to pork fat  (99 cents at cub, its got some meat on it but not a lot).  Grind it through the course grinder and then the smaller one.  Grind to pork fat frozen or half frozen otherwise it will "smoosh" in grinder.  Grind it separate and let it thaw before mixing it with duck/goose.   You can use beef fat also and I'm going to try that with some venison soon but haven't yet.

I did it with snow goose once and it worked for chili and spaghetti but the kids thought it was okay for real hamburgers but not as good as regular ground beef.  It was a texture issue more than a taste issue.  It seemed too dense for some reason?

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  • 2 weeks later...

Awesome avatar Sledneck! :)

We use just the breasts and grind into jerky using Nesco Garlic/Pepper and Spicy in 1:1 ratio. Everybody loves it, kids and even non game meat eaters. Have also added some Jimmy Dean sausage to ground duckgoose for the added fat for sticks. Have not tried duck burger, probably won't ;)

Edited by BoxMN
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my nephews whacked three geese recently near cabin, in his long underwear I may add.

He made whole meat jerky, he said it tasted like edible plastic and smelled to hi heaven while drying in oven with door open.  

image.jpeg

Edited by leechlake
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Awesome avatar Sledneck! :)

We use just the breasts and grind into jerky using Nesco Garlic/Pepper and Spicy in 1:1 ratio. Everybody loves it, kids and even non game meat eaters. Have also added some Jimmy Dean sausage to ground duckgoose for the added fat for sticks. Have not tried duck burger, probably won't ;)

Thank you. They should sponsor me

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