have you? Salmon Jerky

[lifeshort]

I make tons of sausage, jerky, brats, smoked fish, lox etc., probably literally over all the years. Sausage made from duck and goose with some pork jowl added for fat is excellent ! I have served it to many people over the years without mentioning what it was made from. Never heard a complaint it usually gets great compliments. I have served it along side sausage made from elk and deer, most often people actually prefer the duck!
As far as the Sage grouse comment I think they taste great cooked many ways , unless it is a very old tough bird. I’m sure sausage from grouse would be fine, just hard to get enough to make it worth making a batch. I usually don’t make less than 25lbs at a time, more often 75 or 100 pounds.
Several times after Canada waterfowl trips made 150lbs.
We make summer sausage, salami, hot dogs , polish, Italian, andouille, breakfast and more, It turns out great.
One year a group of us combined efforts and made 75lbs of brats from cottontails. They were fantastic!
It takes some equipment and effort but it’s well worth it, and you know how the meat was processed and taken care off.

When did you say the next class to do this was??