Most of the 5kg. batch was dry cured only, but to experiment I cold smoked a couple of rings. Using oak, I smoked them in two 12 hour sessions. The cold smoked salaminis dried faster and resulted in a stronger tasting product but, surprisingly, the difference was minimal. Wild goose meat is very dark and very lean, hence the burnt red colour of the cured salamini. Sausages were sprayed with Mondostart mould culture and quickly developed an even cover of fine powdery mould. I was especially pleased that there were virtually no wild mould spots present, unlike last autumn when I first placed product into my newly constructed chamber.
Canada Goose Salami Cacciatore
2200g. Canada Goose breasts
2000g. lean pork
800g. back fat
135g. salt
12.5g. Cure #2
4tsp. caraway (toasted and ground)
2tb. garlic powder
2tb. coriander (toasted and ground)
1tb. hot chili powder
3tb. hungarian paprika
10g. dextrose
15g. coarsely ground black pepper
1/4 cup distilled water
1/2 cup red wine
6g. Mondostart 2M
All meat and cut into 3cm. cubes. Goose meat was meticulously trimmed of any ventricles, silver skin, fat and blood deposits. Everything placed into freezer for a little over one hour and then ground through a 20mm plate. Added all the dry ingredients, mixed and reground through a 6mm plate. Stuffed into 40+ hog casings and fermented in my smoker for 48 hours with temp bouncing around between 18 and 25°C. Humidity also fluctuated between 80 and 90%. The PH was down to 5 when I transferred it to the curing chamber. The chamber is running at 13° and humidity at 75-85%, although there are upward spikes when I place new product into it.
