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• Meatgistics University

  A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

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  Wild Game
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  Wild Game: Goose Pepperoni Sticks Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have! What is Pepperoni? Pepperoni is a cured style of Salami that is traditionally made from Pork and Beef, but it can be made from 100% of either one or other meats like Turkey or Wild Game. If you are going to slow cure it then using 100% pork is recommended. In America, you can basically break down Pepperoni into Pizza Pepperoni and Sandwich Pepperoni, the Pizza Pepperoni is usually smaller in diameter and Sandwich Pepperoni is larger in diameter. Both can either be smoked in a similar fashion as a Summer Sausage or cold cured. Meat Block 10 lb Goose 2.5 lb Pork Fat (or 10 lb untrimmed pork butts) Ingredients: 1 bag Pepperoni Unit 11.2 oz for 12.5 lb batch Sure Cure 1/2 oz for 12.5 lb batch 3/4 Gallon of water Optional Ingredients: Sure Gel Meat Binder - 3 oz per 12.5 lb High-Temp Cheese - 1 lb Either Encapsulated Citric Acid - 2 oz per 12.5 lb OR Sodium Erythorbate - 3 GRAMS for 12.5 lb batch Equipment Meat Grinder Meat Mixer Sausage Stuffer Walton’s Sausage Tier (Optional) Casing Preparation We will be making some in 19mm Smoked Collagen Casings and some in 26mm Cellulose Casings. Neither of these casings requires any preparation but the cellulose casing is NOT edible so you must peel it before eating. Process Clean your goose and soak for 24 hours in saltwater in a cooler. This will bleed the meat and give you better taste and consistency. Pack your goose meat into an 8-inch wide vac bag roll (or use multiple 8" diameter bags if you don’t have a roll) and freeze it almost solid. Cut the goose meat into chunks small enough to fit down the throat of your grinder. Grind the goose meat through a 3/8" plate. Grind the goose, and pork fat through a 1/8" plate. Try to mix the pork fat in sporadically throughout the second grind to help disperse it evenly. Pork Fat - With goose being as dark as it is and having a lighter consistency we really think it helped to go with straight pork fat, instead of a 50/50 mix of Goose to untrimmed Pork Butts. You want to go for either 20 or 25% fat content with these. Pork Butts - If you cannot find any pork fat, you can use a 50/50 mix of goose and untrimmed pork butts Meat Mixing Mix seasoning, cure, sure gel, and a cure accelerator(unless it is encapsulated citric acid) with the meat. You want to mix this until you have very good protein extraction, you will know you have reached this when your meat starts getting very sticky and tacky and it pulls when you try to stretch it instead of breaking into smaller clumps. With a meat mixer, you usually want to mix around 8 minutes, being careful to change directions of the paddles every minute or so. If you used encapsulated citric acid you should add it, along with the cheese, during the last 60 seconds of mixing. This will prevent the encapsulation from splitting or the cheese smearing. Sausage Stuffing Choose the largest tube that your casing will fit over. We did both the 19mm smoke collagen and the 26mm cellulose casing so we did have to switch tubes. With the collagen casings, you want to stuff until you can faintly see a swirling line down the casing. Then cut them to the longes length that you can hang in your smoker. For the cellulose casings just stuff until they are full and smooth. These are very strong casings and you shouldn’t have to worry about blowouts too much. Once they have been stuffed you can twist them into links but then you have to tie off between every link. Or, you can go with a butcher twist that will give you bundles of 3 sausages. Note The Walton’s Sausage Linker can be a big-time saver here. With just a little practice you can tie off your casings in a fraction of the time it takes to hand-tie them. Thermal Processing & Smoking: 120° for 30 Minutes (With No Smoke Or Humidity and Vents Wide Open) 130° For 60 Minutes (Add Smoke & Humidity and close vents 3/4) 140° For 30 Minutes (Continue Smoke & Humidity) 160° For 60 Minutes Continue Smoke & Humidity 180° Until Internal Temperature is 165° Add Smoke & Humidity and Close Vents Cooling Run a 10-minute shower cycle with fans on OR Place in an ice bath for 10 minutes to stop the cooking process & help set the casing for the collagen and helps separate it from the cellulose. Wrap up With Goose, I think using pork fat made a big difference vs a 50/50 mix with untrimmed pork butts, this allowed the goose color, flavor and consistency to stand out. The cellulose casings worked wonderfully here, the skinless products appearance and consistency was a big hit Other Notes 24-hour soak in saltwater will help bleed the meat Remember to freeze your meat almost solid Without a cure accelerator of some kind, you need to hold this for 12 hours after stu8ffing before going to the smoker. Watch WaltonsTV: Wild Game - Goose Pepperoni Sticks Shop waltonsinc.com for Pepperoni Seasoning Shop waltonsinc.com for Meat Grinders Shop waltonsinc.com for High-Temp Cheese Shop waltonsinc.com for Boning Knives
• Waltons Community

  A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

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  URGENT 911
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  @Jonathon Great video. The information you have out there never stops amazing me. Until this year, my knowledge base was always hog casings for the last 30 years. We still buy a hank and salt them and freeze them to re-use for quite some time. But it is a lot of work. I more recently help make lots of sausage with a friend who still uses the natural casings and they use the tubes which is a huge improvement. However, I am beginning to think the collagen casings are the way to go.
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  Better Living Through BBQ with Joe Hell
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  @Jonathon That’s a Damascus chef knife I picked up locally. It wasn’t inexpensive ($100) but it seems to be a quality knife at a fraction of what I’ve seen others go for.
• Waltons Learning Center

  Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

  How To Make.... Meat Recipes

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  Gamebird Gourmet
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  For those using an oven to cook your Snack Sticks I just finished up cooking 50 lbs last night. The lowest my oven will go is 170 degrees so I put a kabob stick in the door to keep it propped open and had a total cook time of 4 hours with a great end product. 1 batch I forgot to propped the door and the sticks cooked to fast and I had fat extraction (still taste fine just don’t look as good) so I really think propping the door helped. The other 5 batches turned out great. Everything else was followed step by step here on the site. 170, 4 hours, prop door, 19 mm casings, set it and forget it.