Ok folks. According to Hakka brothers. Which is the sausage stuffer I have. 16 mm or 1/2 in tube is the smallest I have. I’m wanting to make venison sticks.I am needing a 12 mm tube for 19 mm casings? I’m a newbie here. I looked on Hakka brothers site. They have a 10 mm. But Isn’t showing a 12 mm. Any suggestions?
Meatgistics University - Wild Game: Goose Pepperoni Sticks
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.
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.
- 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
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.
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.
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
Run a 10-minute shower cycle with fans on
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 hit
- 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