Preliminary: Pick up seasoning mix from Exalibur Seasoning: BBQ Smoked Stick (makes about 25# and includes SureCure) and Casings (Nippies). Total Cost $28.50.
For a ½ batch you need about 12.5lbs of Goose Breasts. Goose breast range in weight from .75lbs to 1.5lbs. Therefore, any where from 12-15 goose breasts is enough for a batch of Goose Sticks. Allow 3-4hrs time from setup to final cleanup for Part #1 for 12.5#’s. Allow approximately 5hrs for the Smoking operation. Work quickly during Part #1 to make sure all the raw materials stay as cold as possible.
Equipment List:
Meat Grinder with sausage nozzle
Smoker
Hickory Chips (or other preferred wood chips)
Large Bowl to hold ground meat and seasonings. Use a 2nd bowl filled with ice to keep the primary bowl as cold as possible during the grinding process.
Pan for soaking the casing in water
Scale used to measure your goose breast weights
Sharp Knife
You need room in your refrigerator for Goose Sticks overnight
Make sure all your bowls, tools, grinder are clean. Use Clorox wet wipes to wipe down all your metal equipment to insure everything is as sterile as possible
1 Gallon Plastic Freezer bags for final product. Usually 10-12 sticks per bag are sufficient. 1 Box of Freezer bags.
Instructions for Batch:
Ingredients:
~12-15 Goose Breasts for a total weight of ~12lbs approximately
Seasoning Mix from Exaclibur
Casings
Sure Cure
1 to 1.5 cups ice cold water
~3 lbs of the cheapest bacon(pork fat) you can get your ands on
Total net weight of ~15lbs (goose plus pork fat)
Part 1:
1) Weigh each goose breast, trim off any non-meat components make them as clean as possible. Keep a record of the accumulated goose breasts weight as you work.
2) Cut goose breast into 1” chunks to put through your meat grinder. Allowing all the ground meat to drop into your cooled bowl jacked bowl.
3) While your doing this soak your casings in lukewarm water per instructions
4) Alternate goose breast with grinding into the mix your bacon (pork fat). 12-15lbs of goose beasts can use 3lbs of bacon depending on your personal preferences,
5) Alternate directly into the cooled bowl ½ of the Excalibur Seasoning mix and Sure Cure
6) Add 1 to 1.5 cups ice cold water to the meat and seasoning bowl
7) Mix all ingredient thoroughly
8) Next attach your sausage nozzle and place your casing on the nozzle and knot the end. Begin running the sausage into the casings and tying off the ends when you have completed each segment.
9) Stuff all the sausage casings until you have used all ~15#’s of sausage
10) Cool all the stuffed casings in the refrigerator over night i.e. 12-14hrs.
Part 2
Preliminary: You need about 5hrs(4hrs to smoke, 1hr to cool) of time to watch over the smoking process.
1) Set your smoker up load with wood chips
2) Arrange the goose sticks in the smoker on racks such that there is sufficient area between the goose sticks for even smoke and heat.
3) Adjust your heat to achieve 175-185degF. You want the internal temperature of the goose sticks to be at least 160-165degF. This will be sufficient to cure the meat and kill any bacteria. You can slide a meat thermometer into one stick in the center rack so you can read it’s internal temperature
4) Check the wood chips 1 times per hour to replace as needed to insure sufficient amounts of smoke
5) After ~4hrs they should be fully cooked and ready for removal. Judge your conditions and remove as needed. You can go longer if needed.
6) Place on cooling rack in-doors. Cooling can take 45-60 minutes
7) If the sticks seem wet, you can put them in a food dehydrate for another 1-2 hrs (if desired)
8) Package the goose sticks in 1 gallon Freezer bags as needed.
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