WaterfowlForum.Net

What kinds are good?
And can I throw just about any duck in it or will sticking in mergansers and such make it taste bad?

When we made duck sausage always made hunter sticks, jgun has been making some damn good sausage lately with spice packages that come from a place down your way

Thanks Jehler. You ever notice a difference in taste if you throw in some shit ducks?

Im liking the breakfast sausage mix I've been using. Its the same one capt posted a while back.

NuffDaddy wrote:Thanks Jehler. You ever notice a difference in taste if you throw in some shit ducks?

Do the sniff test, if it smells fishy or gamely, gonna taste that way too. I've eaten some merges that smelled mild and weren't bad, but tried one that smelled fishy, and tasted like a two day old speared carp. Moral of the story, if it smells funny, don't eat it. Unless your Assa.

BrewGUN wrote:

NuffDaddy wrote:Thanks Jehler. You ever notice a difference in taste if you throw in some shit ducks?

Do the sniff test, if it smells fishy or gamely, gonna taste that way too. I've eaten some merges that smelled mild and weren't bad, but tried one that smelled fishy, and tasted like a two day old speared carp. Moral of the story, if it smells funny, don't eat it. Unless your Assa.

Ok. Thanks. I avoid shooting mergs as much as possible, but if I could find a way to eat them I'd like to pull the trigger.

NuffDaddy wrote:

BrewGUN wrote:

NuffDaddy wrote:Thanks Jehler. You ever notice a difference in taste if you throw in some shit ducks?

Do the sniff test, if it smells fishy or gamely, gonna taste that way too. I've eaten some merges that smelled mild and weren't bad, but tried one that smelled fishy, and tasted like a two day old speared carp. Moral of the story, if it smells funny, don't eat it. Unless your Assa.

Ok. Thanks. I avoid shooting mergs as much as possible, but if I could find a way to eat them I'd like to pull the trigger.

50/50 they'll smell bad

BrewGUN wrote:

NuffDaddy wrote:

BrewGUN wrote:

NuffDaddy wrote:Thanks Jehler. You ever notice a difference in taste if you throw in some shit ducks?

Do the sniff test, if it smells fishy or gamely, gonna taste that way too. I've eaten some merges that smelled mild and weren't bad, but tried one that smelled fishy, and tasted like a two day old speared carp. Moral of the story, if it smells funny, don't eat it. Unless your Assa.

Ok. Thanks. I avoid shooting mergs as much as possible, but if I could find a way to eat them I'd like to pull the trigger.

50/50 they'll smell bad

The more I read on them, the more they sound like a glorified cormorant. So they might get the hammer dropped regardless.

Probably fine if you put them in the corning brine...

Feelin' Fowl wrote:Probably fine if you put them in the corning brine...

Or any brine for at least a day.

Word

jehler wrote:When we made duck sausage always made hunter sticks, jgun has been making some damn good sausage lately with spice packages that come from a place down your way

Jgun, can you post up the recipe you use for this?

Flightstopper wrote:

jehler wrote:When we made duck sausage always made hunter sticks, jgun has been making some damn good sausage lately with spice packages that come from a place down your way

Jgun, can you post up the recipe you use for this?

And do you use natural casings?


The ones that are 9" long and shaped like a cork screw?

rebelp74 wrote:

Feelin' Fowl wrote:Probably fine if you put them in the corning brine...

Or any brine for at least a day.

I always just soak in saltwater. Is there something that would work better?

NuffDaddy wrote:

rebelp74 wrote:

Feelin' Fowl wrote:Probably fine if you put them in the corning brine...

Or any brine for at least a day.

I always just soak in saltwater. Is there something that would work better?

That pretty much is what a brine is. The salt water draws blood out of the meat, which is where the strong taste comes from. I use saltwater for a brine but add seasonings/spices too.

Change the water daily

Feelin' Fowl wrote:Change the water daily

How long you soak for? I usually just leave it in over night.

Depends on your taste. I do 1-2 days. I know guys that do 5

rebelp74 wrote:

NuffDaddy wrote:

rebelp74 wrote:

Feelin' Fowl wrote:Probably fine if you put them in the corning brine...

Or any brine for at least a day.

I always just soak in saltwater. Is there something that would work better?

That pretty much is what a brine is. The salt water draws blood out of the meat, which is where the strong taste comes from. I use saltwater for a brine but add seasonings/spices too.

And a couple shots of Tabasco

If you want duck sausage. Duck down n get some.
Never gets old.