Goose Mortadella

indaswamp · May 29, 2017

So, I have about 6 pounds of goose breasts left form the batch my buddy gifted to me. I also have some rendered beef brisket fat. I ran across Hank Shaw's recipe and I'm thinking of trying it out, but substituting the rendered brisket fat for the rendered duck fat. Also using the geese in place of the duck obviously. Anyone here ever made either bologna or mortadella with waterfowl?

shyzabrau · May 30, 2017

I'll be watching!

indaswamp · May 30, 2017

Torrential rain today so since I can't get anything done at work, today is Mortadella day. I want to make this now so I don't have to refreeze the goose meat and thaw it again.

3# of goose meat weighed out, pork fat cubed and weighed, brisket fat chipped and weighed.

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indaswamp
May 30, 2017

in the freezer to get ice cold. Now to weigh out salt and spices...

hillbillyrkstr · May 30, 2017

This has me curious. I shoot a lot of geese but I'm not a big fan of the taste. I make them all into sticks. Good luck.

indaswamp · May 30, 2017

I sliced the goose breasts super thin to look for pellets. None were found. Here is the spice mix along with the NFDM weighed out....

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indaswamp
May 30, 2017

meat is still in the freezer getting cold. I transferred the goose meat to a sheet pan to speed the process. Next I will mix the spice mix in with the pork fat and goose meat then grind through the 3/8" plate. Then back into the freezer while I change out plates to the 6mm. Then grind through the 6mm plate. back into the freezer while I put the ice in the food processor to chop into little bits. Next step it the emulsification of the meat paste, ice and rendered brisket fat. I really think that smokey brisket fat will take this to the next level...

indaswamp · May 30, 2017

Alright, the emulsion is finally done.

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indaswamp
May 30, 2017

But man did it take some work! I was given a bullet express food processor/juicer by my cousin. I had never used the food processor attachment before, until today. It isn't worth a crap for emulsifying meat! I had to break out my much smaller Oster food processor and could only do about 1 cup of meat paste at a time. But it got the job done...I think. Will find out when the mortadella cooks whether it binds or melts out....fingers crossed....

It smells fantabulous! If this recipe turns out a winner-I'm gotta buy a big commercial grade food processor! That smoked rendered brisket fat REALLY smells awesome in that meat paste!

indaswamp · May 30, 2017

Mortadella is packed, ready for the hot water bath, gotta rest in the frig for about an hour first though. Since I added the smokey brisket fat, no need for me to smoke the sausage-it has plenty already infused within the meat paste.

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indaswamp
May 30, 2017

Rolled up in saran wrap with zip ties on the ends.

Also, if you roll the sausage parallel with a 2.5ft. piece of saran wrap, you can twist the ends to tighten the sausage, and then tie the ends together for a handle to lift out of the hot water bath.

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indaswamp
May 30, 2017

And off to clean up the kitchen! It is a wreck! LOL!

indaswamp · May 30, 2017

I followed Hank Shaw's recipe, but since I am not a fan of over-powering nutmeg, in place of the nutmeg and corriander amounts called for in his recipe I used the following:

1/2 tsp. nutmeg

1/2 tsp. ginger

1/2 tsp. cardamon

1/2 tsp. corriander

I also added 1 tsp. of onion powder. Other than these spice changes and the use of rendered brisket fat, I followed his recipe to a T.

indaswamp · May 30, 2017

In the water bath for 1 hour...

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indaswamp
May 30, 2017

I am using a skewer run through the handle to keep the sausage upright so the meat probe will not be submersed in water, this model is not water proof. This idea is working great!

see y'all in about an hour when the INT reaches 154* for 12 minutes...

millerbuilds · May 30, 2017

Excited to see how this turns out!

I love Mortadella and I always am trying to figure out what else I can do with geese other than jerky, chili, and hot sticks.

Smoke ON!

- Jason

indaswamp · May 30, 2017

millerbuilds said:
Excited to see how this turns out!

I love Mortadella and I always am trying to figure out what else I can do with geese other than jerky, chili, and hot sticks.

Smoke ON!

- Jason

This is my first try at goose Mortadella. I have always wanted to try it, and with the geese given to me I figured this was my chance.

Things to cook with canada goose breasts:

fajitas- SOO GOOD!

bacon maple breakfast sausage. I have a clone of jimmy deen that I make and it is killer!

pastrami

pretty good as poppers too

indaswamp · May 30, 2017

Really cool youtube on Mortadella di Bologna...

Italian but subtitled in English

Next go round I will buy pistachios and blanch the cubed pork fat. I'll mix these in with peppercorns for the real deal Mortadella recipe.

indaswamp · May 30, 2017

About 1.5 hours into the cook and the INT is @ 92*. Probably going to take closer to 3 hours to reach 154*. Can't wait to sample this stuff!

shyzabrau · May 30, 2017

Nice video. I like the idea of blanching the fat.

indaswamp · May 30, 2017

INT is at 126* right now. gonna be another hour yet more than likely.

indaswamp · May 30, 2017

INT is 136* right now....

I'll mention that the roaster pan works great as a sous vide bath for cooking the mortadella...holds a steady 160* temp with no problems. I just check on it every 15~20 minutes or so. The window for cooking is between 160~176* so even if the temp walks up a little it is no problem.

indaswamp · May 30, 2017

INT is @ 146* right now. I see a little fat pooling around the casing, Evidence of an incomplete emulsion which I knew was going to happen because of the small food processor I used. It's not a lot of fat and the end product should still be good with 25% fat content in the meat paste prior to cooking.

I'll shock in cold water then put it in the frig over night. will cut in the morning and post final results.

shyzabrau · May 30, 2017

Wait. What? We have to wait until tomorrow for the results? You are a cruel man!!

indaswamp · May 30, 2017

Shyzabrau said:
Wait. What? We have to wait until tomorrow for the results? You are a cruel man!!

LOL! Gotta let it chill to below 40* to slice. This is a cold cut remember.

I'll post a pic. when I pull it out of the roaster in a few minutes to put in the cold water bath.

indaswamp · May 30, 2017

Just pulled it out...

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indaswamp
May 30, 2017

Looks like I am A- OK on the emulsion...whew, I was a little concerned about that. What I saw was a little bit of water loss, not fat. There must have been some ice crystals that did not melt and get fully incorporated. MAN THIS SMELLS AWESOME!

4.5 hour cook because the diameter of this sausage is close to 6 inches and it's about 14~15 inches long. Lots a good sammiches right there!

Goose Mortadella

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