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Goose sticks

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AdamBeck last edited by
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Jonathon Walton's Employee last edited by @AdamBeck

@AdamBeck Nice looking sticks. Did you use 100% goose or did you use any pork fat? What seasoning did you use and how are they?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv
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RDP1975 last edited by

Looks great
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ringmuskie9 last edited by

Looks good. What flavor seasoning did you use? I’m planning to try some Tex mex with 50/50 goose to pork.
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ringmuskie9 last edited by

I made 25 lbs of goose sticks over the weekend. Used Tex Mex seasoning and very happy with the results.
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Hey folks,

New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.

Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?

Thanks in advance!

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D

The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.

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@woodduck
A cure should be used. We’ve updated the recipe above to reflect that.
@Jonathon was probably just sleeping when he posted this one… haha!

For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)

Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.

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W

In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.

As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.

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@tswohl6
You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.

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I would continue to use the grinder and just add a little more water to the mixture and make sure you lube the gasket and you should be good to go. Although you could definitely use the Buffalo chopper and just add ice instead of straight water and that should help.

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