Goose snack sticks.

  • We are wanting to make some BBQ goose breast snack sticks. I am brand new to making snack sticks and I want to make sure I do this right. I am going to be smoking the resulting product in a Masterbilt electric smoker. I want to make sure I use all the right additives and seasoning. We have had a commercial processor do our sticks in the past and they are pretty good. It’s a pretty sweet BBQ taste and most of our crew loves them but I want to do it myself to save some money. Our bill is usually about $1000.00. I have a mixer and stuffer so could you shoot some tips my way? Thanks a lot guys. I think the biggest thing is the mix ratio and which seasoning to use.

  • Walton's Employee

    @hinoon If you are looking for a seasoning the Habanero BBQ Snack Stick or Summer Sausage is a favorite of mine and would give you some of the sweetness of the BBQ (don’t let the habanero scare you as they aren’t that hot in my mind) the Honey BBQ Snack Stick will give you the BBQ and the sweetness you are looking for and the Sweet Maple Bacon Snack Stick will give you a nice sweetness.

    For the mix ratio, if you can get your hands on straight pork fat I would add around 25% of the products weight in fat. This will give you a good taste and texture to your stick. If you can’t get your hands on pork fat you can use pork butts and go 50/50 on the pork and goose. We like pork fat because it has a creaminess to it that other fats cannot seem to duplicate. If you dont want to use pork fat you can use beef fat, it just won’t have quite the same taste or “mouthfeel”. During the 2nd grind is the best time to add the pork fat to ensure that it gets well mixed in with the meat.

    If you want to stay low on the fat content then you should consider adding Cold Phosphate to increase the water holding capacity of the meat and some sort of binder. Super Bind is a mix of Carrot Fiber and Potato Starch so you get the water holding capacity of the carrot fiber and the potato starch starts to gel at the same temperature meat starts to expel it’s water so it soaks it right up. If you don’t want to spend the money for Super Bind then Sure Gell or Carrot Fiber should work as well!

    Also you have a stuffer and a mixer but it sounds like you are going to need a grinder. If your bill is usually around $1,000 Im not sure how much of that you are wanting to spend on this but buying a really good grinder would pay dividends for years to come. The Weston Pro #22 and the Pro-Cut #12 KG-12-FS Meat Grinder are excellent grinders. Don’t let the fact that the pro-cut is a #12 fool you, your children’s children will still be using that grinder, they build those things very well! The entire Butcher or Pro Series from Weston are good grinders though until recently I did almost all of my processing for our videos with the Weston Butcher Series #12

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  • D

    @newbe … Afternoon… Keep the meat BELOW 40 degrees F… Bacteria is growing while the meat is warming up… then again when cooling down… The LAST thing you want or need is a batch of meat that has been warm for an hour or longer… One good way to do that is double bowl the meat… Ice in the larger bowl and the smaller bowl, with the meat in it, on ice… You don’t want your family to get food poisoning… Dave

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  • P

    I do it all the time. Still remember my mom saying it’s not a good idea. I’m sure if you are buying a nice steak and intend it eat it as a grilled T-bone you might notice some flesh cell break down (texture change). If you are going to use it in sausage you will not notice any difference. Made brats last night. Once frozen pork and elk. Refroze the brats. I do it time and time again.

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  • E

    Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
    As for Waltons dropping the ball, I vote they are doing a great job.
    I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
    Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
    Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
    I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
    Having said that, it would be nice to have your chart in an Excel spreadsheet.

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  • K


    Thanks Jonathon! One question tho! You eluded to 178 being high for a temp! Don’t you guys recommend setting the temp at 175 during the final stage to completion to internal temp? Three degrees shouldn’t make that much difference should it??

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  • K


    Sounds reasonable. Thanks for your input. Pulling the meat at 152 will make a big difference I bet! Thanks again.

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