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)
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
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 buttsMeat 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)Cooling
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
Run a 10-minute shower cycle with fans onWrap up
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.
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 hitOther 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
Wild Game Venison Snack Sticks
Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have!What Is A Snack Sticks?
Snack Sticks are a meat snack and semi-dried sausage that is stuffed into a smoked collagen casing and then hung in a smokehouse for cooking. Many Snack Stick will have a pH between 4.5 and 5.2 to give it some shelf stability and the classic tangy flavorMeat Block
10 lb of Venison
2.5 lb of pork straight pork fat or 10 lb of untrimmed pork butts
1 Bag of Taco Snack Sticks 10.75 oz for 12.5 lb
1 oz of Sure Cure (Included with purchase) 14.1 grams for 12.5 lb
Water (2 lb per 25 lb batch of meat) 16 oz of water for a 12.5 lb batch
We are using 19mm Smoke Collagen Casings which will fit easily over our 12mm stuffing tube. These casings require no preparation, simply take them out of the package and put them on the stuffing tube.Process
This meat was already ground once through a 3/8 plate and frozen. We defrosted it and ground it again through a 1/8 plate. The fact that it was still partially frozen sped up the 2nd ground significantly. What would normally be a process of 10 minutes was finished in under 3.Pork Fat -
If you are adding just pork fat to your meat block you should add somewhere between 20-25% of the weight of your venison meat in fat. In this case that meant we added 2.5 lb and we added that while we were grinding, this allows it to start mixing in with the venison as it grinds. We also made sure the pork was almost frozen to help it grind faster and better.Pork Butts -
If you are adding pork butts make sure that they are untrimmed, meaning that they have a good fat cap on them and that the skin is removed off of the pork butt. You will be able to tell if the skin is still on by looking for small hair follicles if you see that then the skin is still on and you will need to trim that off while leaving as much fat as possible on the meat.Meat Mixing
Next, you need to mix the seasoning and cure into your meat. To do this you can either use a meat mixer or do it by hand. Because this is a product that we are going to cure and smoke we need to achieve a high level of protein extraction so doing this with your hands is difficult but can be done. When using a mixer add the meat to the mixer, then the seasoning and cure and finally the water, you will want to mix in both directions until all seasoning and cure have been mixed in and you have good protein extraction. You will know that a good level of protein extraction has been achieved when the meat is sticky and tacky if you can pull a handful of it apart and it stretches that is a good sign.Sausage Stuffing
Next, choose the largest stuffing tube that your casings will fit over and begin stuffing. Stuff until the casings are full and smooth but leave yourself enough room on the end to close with a hog ring.
If you can just faintly see a swirl pattern running down the casing that means you have stuffed them correctly if that pattern is obvious then they are understuffed which will lead to excessively wrinkled casings and an odd texture.
If you cannot see that pattern at all then you have overstuffed the casings and you run a risk of the casings popping when you hang them in the smokehouse.Note
If you added Encapsulated Citric Acid or other cure accelerators you need to go directly from stuffing to smoking. If you did not use a cure accelerator of some sort then after you’ve stuffed everything the product has to be held in the refrigerator overnight to allow the cure time to work.Thermal Processing & Smoking
Set up your smoker and hang your sausage on smoke sticks or lay on racks and smoke at
125F for 1 hour
140F for 1 hour
155F for 2 hours
175F until internal meat temp of 160F
When they have reached 160° internal temperature remove from the smoker and put them in an ice bath to bring the heat down and help set the casing.
A water bath is not sufficient for this, the water needs to be ice water or shower them with a fan pointed at the hanging sticks.Cooling
Lastly, leave them out at room temperature for about an hour before vacuum packing them, this will ensure you don’t get additional moisture in the vacuum bag which would affect the shelf life of your meats.Wrap up
Adding pork fat instead of pork butts will give them a more distinct taste and color. The intensity of the difference will depend on the protein you are using, deer works well with pork fat so the 50/50 mix of venison and untrimmed pork butts will work well but with something like goose you really want to find straight pork fat.Other Notes
Depending on your pH and your Water Activity your sticks might be shelf-stable but without a way to test this you should vacuum pack and refrigerate these and since these are wild game they wouldn’t be considered “shelf-stable” technically.Watch WaltonsTV: Wild Game - Venison Snack Sticks Shop waltonsinc.com for Bratwurst Seasoning Shop waltonsinc.com for Meat Grinders Shop waltonsinc.com for High-Temp Cheese Shop waltonsinc.com for Boning Knives