Goose/Pork Pepperoni

[indaswamp]

So, I was out of pepperoni when I made my most recent pizzas. Time to make some more! I decided to use goose in place of the beef though, I need to make some freezer space for the 275# pig we will be butchering tomorrow. Since I froze the goose meat in 10# bags, and I was going for 40% goose meat, I made 25# (11.35Kg.) of goose/pork pepperoni. Caught a sale on pork butt @ $0.88/# and pulled the trigger, decided to go ahead and make it. The Napolitana recently finished a so I had enough space.
I am using Bob's recipe over at the Marianski forum, but I bumped the cayenne up by 1gram/Kg....hey, I'm Cajun and love the heat...LOL!

PH test piece...great color!

In the fermentation...after stuffing and trussing, pricking and weighing. I am using the back-up inkbird temp. controller to keep the temp. @85*F using a ceramic heat lamp. I have a pan of water on it as a heat sink to moderate temps. and to keep the humidity >95%.

After 31 hours fermentation pH reached 4.95 so hung them on poles over back of chairs with a low fan to dry and cool down for 2 hours, then transferred to chamber. Adjusted the humidity to 90%RH for the first 12 hours, then down to 88%RH for 24 hrs.

I will lower the RH% to 85 after today. I have a lot of product that will be finishing over the next week, Calabrian all the way on the right will be done, Finocchiona and Pistachio &Lemon in the middle will be finished as well. The Vicentina on the left will be another 2 weeks or so...

 

[73saint]

I'm in! I need to do a new batch of pepperoni I am all out!

 

[indaswamp]

The orange water in the bottom of the trash can is the drip from the salamis, colored orange from the paprika. It is also condensation from the water pan as evident on the walls...

 

[indaswamp]

I ground the goose thru a 3mm plate, the pork and fat thru a 4.5mm plate. Got a great bind and good distribution of the goose meat. I used F-RM-52 culture for this one. The pepper powders contributed 2.45grams/Kg. of fructose for fermentation. Starting pH was 5.85 so I used 5 grams of Dextrose. The pH reached 4.95 after 31 hours fermentation @85*F.

 

[Winterrider]

I ground the goose thru a 3mm plate, the pork and fat thru a 4.5mm plate. Got a great bind and good distribution of the goose meat. I used F-RM-52 culture for this one. The pepper powders contributed 2.45grams/Kg. of fructose for fermentation. Starting pH was 5.85 so I used 5 grams of Dextrose. The pH reached 4.95 after 31 hours fermentation @85*F.

This is just about all Greek to me. I know how to shoot geese and grind meat, after that I'm leaving it to you ( professional ) guys. Hope it all turns out well for you as I'm sure it will.

 

[TNJAKE]

Always love your posts. Gonna be delicious

 

[HalfSmoked]

Ok ok rub it in I just get to use plain old store bough stuff for my pizzas.

Warren

 

[indaswamp]

I'm in! I need to do a new batch of pepperoni I am all out!

Get busy Rob!! LOL!

This is just about all Greek to me. I know how to shoot geese and grind meat, after that I'm leaving it to you ( professional ) guys. Hope it all turns out well for you as I'm sure it will.

Thanks....and if ya ever wanna learn, just ask....

Always love your posts. Gonna be delicious

Thanks Jake, about 6-7 weeks they will be ready..

Ok ok rub it in I just get to use plain old store bough stuff for my pizzas.

Warren

Well, to quote Disco....."You can make it!" LOL!!!

 

[HalfSmoked]

da da where do you start? I don't even had a grinder or a stuffer and I would have to be able to read a recipe.

Warren

 

[indaswamp]

Had one salami that was hanging a little too close to the ceramic heat lamp. Got a little dry and looks to me to be slightly cooked.

DanMcG and BGKYSmoker ; Think it'll be ok? The salamis were fermenting @75*F for about 13 hours before I turned up the heat to 85*F. I do not know how hot it got. It's hanging in the chamber with the rest of the chubs, but I can always just cut that part off and keep drying. What would you guys do?

I'll need to keep more distance from the ceramic bulb. This is my first run using it, but I was surprised to find it did what it did. Only the one salame is affected, rest are fine. If you look at the pics. in the post above, the one with the salamis hanging in the trash can, it's the second one over starting on the right going left. The dark spot on the bottom...

 

[indaswamp]

Kinda hard to tell from the pic...the casing looks like what a smoke sausage should look like, and the mince is a little darker in that area; more color. The area with very little mold is where it got hot. The salamis are all 20-22" long so they almost touched the bottom of the fermentation trash can. I may need something a little bigger when fermenting that much at one time. Might keep the old freezer for just that purpose!

 

[HalfSmoked]

Thanks for the like indi it is appreciated.

Warren

 

[BGKYSmoker]

Heck inda, if thats the only one like that, push it further from the rest and let it ride, if you get that funky not good smell toss it.

Even cut it and see what it looks like.

 

[indaswamp]

Will do Rick...

 

[DanMcG]

I don't see a big issue there, do you think it's cooked or just dried out? It probably won't dry evenly in that area, but I'd follow Ricks advise and keep an eye on it.
It's not to late to cut it off and retie it if you think it will cause you problems.

 

[smokerjim]

Looks like some good eats on the way

 

[DanMcG]

Looking at the sausage in the ferment can again, it doesn't look like the spot we're talking about is in a direct line of sight to the lamp. I'm just wondering if it could be something else? And did you apply the mold to the outside or is it natural molds from the chamber?

And you got some nice looking product hanging there, I bet it's going to be good.

 

[indaswamp]

I don't see a big issue there, do you think it's cooked or just dried out? It probably won't dry evenly in that area, but I'd follow Ricks advise and keep an eye on it.
It's not to late to cut it off and retie it if you think it will cause you problems.

Thanks Dan. Didn't think about separating the affected area from the rest of the chub, that's what I will likely do just to play it safe. If I have to toss it, It will just be the small affected area.

Looking at the sausage in the ferment can again, it doesn't look like the spot we're talking about is in a direct line of sight to the lamp. I'm just wondering if it could be something else? And did you apply the mold to the outside or is it natural molds from the chamber?

It's on the first pole, second from the right going right to left.
The middle chub is short so does not hang down far enough where it might be affected.

The casing is definitely dried out. It may rehydrate though over time. Thanks for posting.

 

[DanMcG]

So you only used the fructose in the peppers to feed the starter, no dextrose? interesting! I've never thought about that before.

 

[tx smoker]

Wow Keith, all of that looks fantastic. I've been following your evolution in sausage making for several years and it's been one heck of a ride my friend. It's been a kick in the a$$ to see you go from basic stuff (like I make) to really dialing in the science of it and turning out some world class stuff. Kudos to you for keeping the path, striving to learn more in-depth processes, and carrying them out to create some amazing product.

Robert