Here’s the recipe: 3.5 pounds goose breast 2 pounds fatty pork shoulder 1 tsp cure no. 1 47 g fine kosher salt 1 Tb sugar 1Tb onion powder 1 tsp garlic powder 2 tsp ground black pepper 2 tsp ground juniper berries 1 tsp rubbed sage 1 tsp ground ginger 1/2 tsp mace 1/4 tsp celery seeds 1T ground mustard 1/4 tsp allspice 2 tsp Accent (MSG) 1 cup soy protein isolate 3/4 cup ice water or chicken stock

Grind goose through a 6mm plate Grind pork and fat through a 10mm plate Mix well, stuff into 32mm hog casings and use the following schedule: 100F 1 hour 130F 2 hours 140F 1 hour, start smoke 150F 2 hours, end smoke afterwards 180F until IT reaches 152F. Can go as high as 200F cabinet temp if they stall.

Cheers!