goose pepperoni

Booner · #1 01-09-2012, 11:44 PM

Gonna make some goose sticks, and was wondering if i should mix the goose with pork or beef, or can i get away with just straight goose, with straight goose will it be realy gamey?, thanx for any info

ishootbambi · #2 01-09-2012, 11:49 PM

id be porking it up.... need some fat in there for sure. i dont know if rockymtnx has the recipe, but he had some made for him that was mighty good. it would be worth asking.

i whipped up a batch a couple weeks ago using a high mountain kit. its ok, but too salty for my liking.

simmered · #3 01-10-2012, 12:22 AM

Quote:

Originally Posted by ishootbambi

i whipped up a batch a couple weeks ago using a high mountain kit. its ok, but too salty for my liking.

I've used High mountain in the past as well. I agree its pretty salty for my liking. I bought some spice from Halfords and am going to try that. My friends dad uses pork all the time. He uses 50/50 mix and it tastes pretty good.

huntmaster83 · #4 01-10-2012, 12:59 AM

I've done goose meatballs (ya I was bored and figured why not, they actually turned out awesome!) and jerky, both breast and ground up for sticks. Any time I use ground goose adding pork or beef is a def plus for some fat (30%ish is what I used) and decreasing the dryness factor. Let us know how they turn out and what mixture worked best as this is my next venture with goose.

rhuntley12 · #5 01-10-2012, 07:18 AM

Add pork for sure so they aren't dry. Would like to hear the recipe when you make it, made goose jerky this year and loved it, would like to try pepperoni next year.

marlin1 · #6 01-10-2012, 08:01 AM

we added pork and bear to ours when my nephew was doing his up , pretty darn good . I don't think you need pork for goose though we were just using up what we had . This was sausage we were making

Booner · #7 01-10-2012, 09:16 AM

Thanx for all the info, pork is ordered and gonna use the high country kits, will let you all know how it turns out, thanx

omega50 · #8 01-10-2012, 09:21 AM

Umm. Since it is goose I would probably pass on the pork and use chicken fat instead. Just my preference.

Rockymtnx · #9 01-10-2012, 01:42 PM

A few AO members have tried my 2011 goose pepperoni, and I think most were impressed. Actually I’m pretty impressed too.

Last year I played with some pork ratios on garlic sausage. For most wild game I use 25-30% pork. When I did this for goose it was way too dry.
This year’s pepperoni that tasted amazing had between 40% pork in it to keep it moist.

Redfrog · #10 01-10-2012, 01:50 PM

Quote:

Originally Posted by omega50

Umm. Since it is goose I would probably pass on the pork and use chicken fat instead. Just my preference.

Where do you find chicken fat? Besides under their armpits.

I guess the Hutterites will have some.

Where else would you use it?

I like the coarse Kielbasa. I've only ever had it made exclusively with pork.
Any suggestions for adding game.

What about Italian salami. Again I've helped Italian buddies make it,but it was always pork only. Any way to use game with the pork. This salami was not smoked, but air cured for a few months.

Anyone ever make smoked chicken jerky?

BEL · #11 01-10-2012, 04:14 PM

Hey Rocky, will you post your recipe for pepperoni? Thanks. BEL

omega50 · #12 01-10-2012, 08:34 PM

Quote:

Originally Posted by Redfrog

Where do you find chicken fat? Besides under their armpits.

I guess the Hutterites will have some.

Where else would you use it?

I like the coarse Kielbasa. I've only ever had it made exclusively with pork.
Any suggestions for adding game.

What about Italian salami. Again I've helped Italian buddies make it,but it was always pork only. Any way to use game with the pork. This salami was not smoked, but air cured for a few months.

Anyone ever make smoked chicken jerky?

Hutterites are probably your easiest source. I would absolutely use it for any smoked or fresh sausage but would be a bit hesitant for an Italian style salami only because it presents softer and would likely smear when sliced thin.
Probably 50% of all my sausage making is with chicken fat and no one has ever identified it as being anything but pork.

At least one of Calgary's most popular sausage shops routinely uses chicken fat as their secret enhancing ingredient( But you didn't hear it from me)

When making a game Kielbasa I would cure my coarse cut pork seperately for 3 days -then make the forcemeat with a game pork mix and hand mix in the cubes just before stuffing.

I believe that Delton Sausage in Edmonton does/did a pretty brisk chicken kielbasa business.