Fermented and Dried Goose/Pork Jalapeno and Cheese Snack Sticks

[indaswamp]

Not enough time to really tell the difference.

 

[Sowsage]

Not enough time to really tell the difference.

I got ya. Would be intresting to try a side by side with something a little bigger that would take more time.

 

[indaswamp]

Some tips when making fermented sticks using a culture with cheese....

I increased the distilled water to 8 cups minimum for 25# of meat. This is to account for water absorption by the cheese to keep the sticks moist during fermentation.
I used 0.4% dextrose, increasing the amount from 0.3%, to allow for more Lactic acid production to counter the buffering effect of the phosphates in the cheese. Never use added phosphates, such as TSP or TSPP, when making dry cured meats.
I did not use high temp cheese. I used finely shredded sharp cheddar cheese...2# per 25# meat.

 

[Smokin' in AZ]

Great job Inda, those sticks look fantastic!

Man you do know your stuff, maybe someday I will give it a try.

BIG LIKE!

John

 

[indaswamp]

Great job Inda, those sticks look fantastic!

Man you do know your stuff, maybe someday I will give it a try.

BIG LIKE!

John

Thanks John! I did tons of research before taking the plunge into dry curing meats. With the intimidation factor of dealing with raw meat, I wanted to be sure how to proceed safely and fully understand the hurdles to minimize spoilage bacteria. Though I have a pretty good handle on it now, still a lot to learn on the art... the ultimate is turning out large diameter salamis with minimal case hardening and even drying....which I will attempt after making calabrese salami. I want to make some Milano and Bergamo salami.

 

[Smokin' in AZ]

Thanks John! I did tons of research before taking the plunge into dry curing meats. With the intimidation factor of dealing with raw meat, I wanted to be sure how to proceed safely and fully understand the hurdles to minimize spoilage bacteria. Though I have a pretty good handle on it now, still a lot to learn on the art... the ultimate is turning out large diameter salamis with minimal case hardening and even drying....which I will attempt after making calabrese salami. I want to make some Milano and Bergamo salami.

Did you say salami!?

Love it man you gotta share....

John

 

[indaswamp]

Did you say salami!?

Love it man you gotta share....

John

https://www.smokingmeatforums.com/threads/project-pepperoni.296000/

https://www.smokingmeatforums.com/threads/project-genoa.296081/

 

[crazymoon]

IDS, Your sticks look awesome and that stuffer sounds good!

 

[indaswamp]

IDS, Your sticks look awesome and that stuffer sounds good!

Thanks crazy,
That stuffer is legit. So much easier to get a consistent size with even flow from a motorized stuffer. This LEM makes the claim it has 1 ton of force, and after using it, I believe it. I filled it to the top and had maybe 3# of meat paste left. After running through the first tube of collagen casing, I reversed the motor, refilled, and plowed through the rest of the grind. From the time I started stuffing, until the last stick was filled...32 minutes. For 110ft.....I was impressed. Once you get the amount of hand pressure right, foot never came off the pedal.

 

[boykjo]

Goose/Pork Jalapeno and Cheese Snack Sticks.......... That's a first for me.
They look great. If you can make goose look that good. I tip my hat to you......

Boykjo

 

[indaswamp]

Thanks boykjo .
40% lean goose
44% lean pork
16% hard pork back fat
That's the ratio I used... plus 1 cup NFDM/5# grind