Time to use up some of the 84# of goose meat I have in the freezer. I recently bought some 23mm collagen casings which slide onto the 10mm horn much easier. Once stuffed, they are about .9 inches in diameter so these are meaty sticks. I picked up an extra double pack when I bought pork for processing day to make these sticks with. I bought 3.5# fresh jalapenos and 3# of shredded sharp cheddar cheese. Deseeded the peppers then 1/4" dice; in the dehydrator overnight.
Got the meat trimmed and cleaned up, in the freezer. Ground the goose meat thru 3mm plate (using as a beef replacement works well) and pork/fat thru 4.5mm plate. mixed in the salt, cure#1 and spices, apple cider vinegar, and dried jalapenos. checked the pH then added 2g./kg. dextrose and 2.5g./kg. dark brown sugar. I am using F-RM-52 starter culture here. Added the sugars and starter culture then mixed good, folded in the cheese until well distributed. Then stuffed.
Hung the sticks in my smokehouse to fermented @ 83*F using an inkbird controller with a hot plate, pan of water 3" over the hot plate. Let them go 24 hours to pH of 4.75 then rolled some smoke to them. I used pecan and cherry....was out of apple which is why the links are red...
Low and slow...120-130*F for about 3 hours, then slowly increase temp. to 155-160*F until INT reaches 152*F. Now have the sticks hanging on poles over two chairs in a spare room with a crack in the window, 4" fan blowing over a tray of water on one of the chairs. Temp. running 58*F with 52%RH.
For sticks this small diameter, RH between 50-60% is good. Will dry to 45% weight loss in about 5 days. I checked them this morning and already down to 17.5%. Will have the perfect weather for drying in spare room this week.
Got the meat trimmed and cleaned up, in the freezer. Ground the goose meat thru 3mm plate (using as a beef replacement works well) and pork/fat thru 4.5mm plate. mixed in the salt, cure#1 and spices, apple cider vinegar, and dried jalapenos. checked the pH then added 2g./kg. dextrose and 2.5g./kg. dark brown sugar. I am using F-RM-52 starter culture here. Added the sugars and starter culture then mixed good, folded in the cheese until well distributed. Then stuffed.
Hung the sticks in my smokehouse to fermented @ 83*F using an inkbird controller with a hot plate, pan of water 3" over the hot plate. Let them go 24 hours to pH of 4.75 then rolled some smoke to them. I used pecan and cherry....was out of apple which is why the links are red...
Low and slow...120-130*F for about 3 hours, then slowly increase temp. to 155-160*F until INT reaches 152*F. Now have the sticks hanging on poles over two chairs in a spare room with a crack in the window, 4" fan blowing over a tray of water on one of the chairs. Temp. running 58*F with 52%RH.
For sticks this small diameter, RH between 50-60% is good. Will dry to 45% weight loss in about 5 days. I checked them this morning and already down to 17.5%. Will have the perfect weather for drying in spare room this week.
