Goose Mortadella

[indaswamp]

Here is the slice...

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• indaswamp
• May 31, 2017

A touch too salty for my tastes, but the flavor is spot on awesome! May have been some of the water that got squeezed out of the meat paste and pooled under the saran wrap though that coated my slice... I'll have to rinse the sausage and try another piece later.

 

[shyzabrau]

I was expecting to see the fat chunks. Did you put the cubed pork fat into the food processor as well? I would think that you are supposed to had mix that in after you make the emulsion.

 

[indaswamp]

 
I was expecting to see the fat chunks. Did you put the cubed pork fat into the food processor as well? I would think that you are supposed to had mix that in after you make the emulsion.

I followed Hanks recipe. He did not leave whole chunks of fat. Next time I make this I will add pistachios, peppercorns, and blanched fat cubes. I'll also dial the salt back a little...

 

[indaswamp]

Are you familiar with Hank Shaw's website? Google 'Hank Shaw Honest Food' and it'll come up. You can find the recipe I used there.

 

[ab canuck]

Looks great!!!!!! Can't wait to slice shots....

 

[shyzabrau]

Are you familiar with Hank Shaw's website? Google 'Hank Shaw Honest Food' and it'll come up. You can find the recipe I used there.

I've heard the name, but never looked at his stuff. I'm running all around the container terminals in LA, Long Beach, New Jersey and Charleston this and next week. If I have some down time I'll take a look.

 

[indaswamp]

 

Are you familiar with Hank Shaw's website? Google 'Hank Shaw Honest Food' and it'll come up. You can find the recipe I used there.

I've heard the name, but never looked at his stuff. I'm running all around the container terminals in LA, Long Beach, New Jersey and Charleston this and next week. If I have some down time I'll take a look.

Are you asking me to post a link to the recipe for you?

 

[shyzabrau]

Nah. Just saying that I'll dig into his stuff as soon as I get some spare time. Work is a bit hectic at the moment.

 

[indaswamp]

Nah. Just saying that I'll dig into his stuff as soon as I get some spare time. Work is a bit hectic at the moment.

Gotcha.

 

[tallbm]

 
I followed Hanks recipe. He did not leave whole chunks of fat. Next time I make this I will add pistachios, peppercorns, and blanched fat cubes. I'll also dial the salt back a little...

It looks good.

I wonder if soaking in ice water for a couple of hours will suck the salt out like it does for cured uncooked meats.

I did bacon earlier this year and after curing in the seasoning and cure my fry test revealed it was waaaaaaay too salty.

Six hours of soaking ice water and another fry test later and perfect salt balance!!!

It wouldn't hurt to take a big chunk and try it out for 2-6 hours.  I hope this helps :)

 

[indaswamp]

 

 
I followed Hanks recipe. He did not leave whole chunks of fat. Next time I make this I will add pistachios, peppercorns, and blanched fat cubes. I'll also dial the salt back a little...

It looks good.

I wonder if soaking in ice water for a couple of hours will suck the salt out like it does for cured uncooked meats.

I did bacon earlier this year and after curing in the seasoning and cure my fry test revealed it was waaaaaaay too salty.

Six hours of soaking ice water and another fry test later and perfect salt balance!!!

It wouldn't hurt to take a big chunk and try it out for 2-6 hours.  I hope this helps :)

Good post, thanks.

I sampled some today and it was not as salty. Go figure. I will still fry the meat when I eat it though-I prefer fried bologna.

 

[tallbm]

 
Good post, thanks.

I sampled some today and it was not as salty. Go figure. I will still fry the meat when I eat it though-I prefer fried bologna.

Glad it seems to be evening out.  

In any case you can use that desalination trick if you do bacon, salmon lox, or anything you need to suck some salt out of :)

 

[indaswamp]

 
I was expecting to see the fat chunks. Did you put the cubed pork fat into the food processor as well? I would think that you are supposed to had mix that in after you make the emulsion.

I guess I should have titled this thread 'Mortadella Lyoner' to be more precise as it does not have cubed blanched pork fat, pistachios or whole peppercorns in it. And the spice profile of Lyoner is amazing! Soooo much better than Oscar Meyer!!!