More Goose Pastrami and Swiss Cheese Snack Sticks...

[gmc2003]

Nice looking breasts. Is the goose meat gonna taste different in snack stick form then let's say beef?

Chris

 

[indaswamp]

That's a lot of goose meat!! You can send me the hog.... lol. Question, I'm wondering why you cure the goose whole muscle instead of ground?

So the reason why I am curing these whole is because I am replicating the flavor profile I like when doing whole goose breast pastrami. I will be rinsing the cure spices off the goose breasts when they are done absorbing the salts and sugar. You could certainly cure ground goose meat, but you would need to know how much of the cure spice to add to replicate the flavor....
These geese were also wild harvested (on a goose hunt) so after curing I will slice the breast meat thinly to search for and remove the steel shotgun pellets. The breasts are so much easier to slice after they firm up from curing.

 

[indaswamp]

Nice looking breasts. Is the goose meat gonna taste different in snack stick form then let's say beef?

Chris

Well, with the addition of the beef fat, I really can not tell it is goose.

 

[indaswamp]

Wow, those look awesome, such great color!

Thanks tbern!

Looks great inda, sounds delicious.

Thanks SE!

great colour, and that should make a stick or two ( i know these are ducks , could not find a goose in the smiles ) lol

David

Thanks David!

 

[indaswamp]

Well....today was the day to grind, mix, and stuff the sticks. First, I diced 3# of Swiss cheese into 1/4" dice. Then sliced the goose breasts 1/4" looking for pellets. Only found 3 while slicing...

The Fat I got from my Uncle....Prime trim fat off roasts and ribeyes. Good stuff!

No pics. of the grind this time...forgot to take them. Here is the fat and 20% of the goose grind with 1/2 the seasoning and 1/2 the swiss cheese....

I ground the goose thru the 3mm plate on top then added the rest of the seasoning and swiss cheese to mix...rather than having all the seasoning on top...

Here is a tip...I buy cheap poly liner gloves from Wally world. They are like $2.50 for 3 pairs. I just stocked up when I went to Kansas; bought like 12 pairs for sausage making.

Put a rubber glove over the poly glove. It will keep your hands warm and the mince cold while you mix for protein extraction...

You want a glove with a long cuff though so it will keep the gloves clean when you go to remove the rubber gloves. Also, the poly glove will keep the rubber gloves from sliding off when the mix gets tacky.

The mix...

With cheese...

And the stuffed sticks..

Got roughly 100 sticks 18" long. Inda fridge overnight. Will smoke tomorrow while I do a brake job on my truck....BEFORE this cold arctic blast hits for the holidays!

 

[DRKsmoking]

You want a glove with a long cuff though so it will keep the gloves clean when you go to remove the rubber gloves. Also, the poly glove will keep the rubber gloves from sliding off when the mix gets tacky.

Great tip Keith, as when I tried the last batch of sausages ,
hands were numb when done . And the long glove is very smart.
And thats a nice load of sticks,

It is going up to *8 C here on Friday, so good day for me to fix a couple things on my work van also

David

 

[jcam222]

Man when you hunt you produce phenomenal results! In for the finish.

 

[Tinner340]

Wow, those look really good and thanks for the glove tip!!

 

[HalfSmoked]

As always Indi has done a fine job looks great.

Warren

 

[Tinner340]

I noticed the price on the fat is $.59 per pound, here I pay $1.49. I remember the day when you could stop in and they would give it to you for free!

 

[HalfSmoked]

I noticed the price on the fat is $.59 per pound, here I pay $1.49. I remember the day when you could stop in and they would give it to you for free!

Those were the days my friend.

Warren

 

[indaswamp]

I noticed the price on the fat is $.59 per pound, here I pay $1.49. I remember the day when you could stop in and they would give it to you for free!

Well...actually, it's a '3' and not a '5'...so 39cents. And that was the total I paid....it was 10cents a pound. Almost free! And good quality fat too.

 

[indaswamp]

Great tip Keith, as when I tried the last batch of sausages ,
hands were numb when done . And the long glove is very smart.
And thats a nice load of sticks,

It is going up to *8 C here on Friday, so good day for me to fix a couple things on my work van also

David

Man when you hunt you produce phenomenal results! In for the finish.

Wow, those look really good and thanks for the glove tip!!

As always Indi has done a fine job looks great.

Warren

Thanks Guys! This is a really good pastrami stick recipe. This batch will be brought back to my buddy in Kansas.

 

[indaswamp]

The 40% beef fat is key for these goose sticks...both for that beefy flavor and juiciness when they are done drying to 40-45% weight loss.

 

[indaswamp]

The recipe is posted here on my first thread...
https://www.smokingmeatforums.com/threads/goose-pastrami-and-swiss-cheese-snack-stick.317924/

 

[Tinner340]

Well...actually, it's a '3' and not a '5'...so 39cents. And that was the total I paid....it was 10cents a pound. Almost free! And good quality fat to

Wow, I'm getting ripped off!! High demand around here apparently.

 

[tbern]

excellent looking sticks!! look so good! thanks for the glove tip too!

 

[Dave in AZ]

indaswamp thx, love the posts on these neat sticks and goose!

 

[indaswamp]

Oh- one thing I did this time is dice the swiss cheese ahead of time then spread it out on a coupe sheet pans. Put that in the fridge to dry the cheese out some before mixing into the meat paste. This should help the cheese keep shape better while smoking...but I only take the INT up to 136*F and hold that for about 1.5 hours.

 

[gmc2003]

I noticed the price on the fat is $.59 per pound, here I pay $1.49. I remember the day when you could stop in and they would give it to you for free!

Around here if you ask the butcher while he's doing the trimming. They'll give it to you for free. As long as you tell them it's not for human consumption. My wife mixes it up with some other stuff for bird food.

Chris