Going through the freezers and clearing them out for the hunting season. These are about 33% Canada goose/ 67% Pork with an overall fat ratio of about 25%. First I used my Wizard stud finder to check for pellets in the geese...
I found 4.....
It works best if you butterfly the breast to make it thinner for the sensitivity of the stud finder. After checking them all, I cut into 1" wide strips for the grinder. Then in the freezer to chill. Had 10# of Goose meat.
Ground that thru the 3mm plate. Goose has a lot of collagen so very good binding properties. Also, the 3mm plate will tenderize the tough tissues in the goose meat.
Next up was the pork. Deboned the butts, removed the glands just under the fat cap, chunked them out into strips to fit in the grinder. I trimmed the fat caps off and cut those up into 3/4" cubes so as not to bog down the grinder and get a more even distribution in the grind. I also added 3.6# pork back fat I had on hand from the freezer leftover from a recent run of salami. Good, needed to use it up anyway.
Thru the 4.5mm plate. I like this small grind when doing sticks....
And time to mix....here you can see the goose grind thru the 3mm plate...
After mixing, I pulled out 5.6# and set that aside...here it is...you can see the mix after blending...
Mixed the Flavor of Italy started culture, the wine, salt and spices in...
And then I put it in the stuffer...Almost screwed up! Forgot the Romano cheese! Doh!! Good thing I did not load it in the stuffer base and ram the plunger down to pack it tight! It was already very difficult to remove!! Back in the tote...
I added the 32oz. of cheese in layers for easier mixing.
Really starting to tighten up!!! The final mix...
Back in the stuffer hopper....and stuffed into 23mm collagen casing...couple were just a tad long for the fermentation can...no problem, used some plastic clothes pins to raise them up about an inch....perfect!
I moved the can to the warmest part of the house in the storage room by the hot water heater....73-75*F in the room...perfect! I added about 6c. hot water to the bottom of the can, covered 3/4 way with cling film and the rest covered with a towel. Will check the pH tomorrow after lunch...
And here are two tools I will not do without when loading the stuffer...
the butter knife is to clean the rubber spatula and to help hold the big ball of meat to get it in the stuffer without dropping any meat paste. Works great. Also I use the rubber spatula to pack the meat in tight to the stuffer without getting my hands dirty. No need for gloves.....
I found 4.....
It works best if you butterfly the breast to make it thinner for the sensitivity of the stud finder. After checking them all, I cut into 1" wide strips for the grinder. Then in the freezer to chill. Had 10# of Goose meat.
Ground that thru the 3mm plate. Goose has a lot of collagen so very good binding properties. Also, the 3mm plate will tenderize the tough tissues in the goose meat.
Next up was the pork. Deboned the butts, removed the glands just under the fat cap, chunked them out into strips to fit in the grinder. I trimmed the fat caps off and cut those up into 3/4" cubes so as not to bog down the grinder and get a more even distribution in the grind. I also added 3.6# pork back fat I had on hand from the freezer leftover from a recent run of salami. Good, needed to use it up anyway.
Thru the 4.5mm plate. I like this small grind when doing sticks....
And time to mix....here you can see the goose grind thru the 3mm plate...
After mixing, I pulled out 5.6# and set that aside...here it is...you can see the mix after blending...
Mixed the Flavor of Italy started culture, the wine, salt and spices in...
And then I put it in the stuffer...Almost screwed up! Forgot the Romano cheese! Doh!! Good thing I did not load it in the stuffer base and ram the plunger down to pack it tight! It was already very difficult to remove!! Back in the tote...
I added the 32oz. of cheese in layers for easier mixing.
Really starting to tighten up!!! The final mix...
Back in the stuffer hopper....and stuffed into 23mm collagen casing...couple were just a tad long for the fermentation can...no problem, used some plastic clothes pins to raise them up about an inch....perfect!
I moved the can to the warmest part of the house in the storage room by the hot water heater....73-75*F in the room...perfect! I added about 6c. hot water to the bottom of the can, covered 3/4 way with cling film and the rest covered with a towel. Will check the pH tomorrow after lunch...
And here are two tools I will not do without when loading the stuffer...
the butter knife is to clean the rubber spatula and to help hold the big ball of meat to get it in the stuffer without dropping any meat paste. Works great. Also I use the rubber spatula to pack the meat in tight to the stuffer without getting my hands dirty. No need for gloves.....
