Cooked salami with goose and pork
I made a total of 8 kg, using one third Canada goose breasts and two thirds pork. The commercial salami that this is based on contains pork and beef, but I don't know the proportions. The spice combination and proportion is pretty close to what is used in the commercial salami, but I omitted the flavolin and phosphate. It also asked for sodium erythorbate, but I went a bit further and used a salami "conditioner" sold by Stuffer's Supply. That mixture contains corn syrup solids, dextrose and sodium erythorbate. Instead of generic paprika I used hot Hungarian paprika and slightly increased the amount of mustard seeds. I don't know what the production process is at the sausage plant, so I followed my own. The wine is also my idea.
The end result was very satisfactory to me and rated excellent by three others who have tried it so far. It has absolutely no gamey flavour, very slight tang and sweetness, and the rest of the spices blend very well without any single one predominating. It will work very well on a kaiser with some cheese, lettuce and tomato or cubed and served with smoked cheddar cheese an appetizer. This recipe is definitely a keeper!
Recipe for 1kg
340g trimmed Canada goose breasts
660g pork (lean butt and very lean hind leg meat and 100g back fat)
15.5g salt
2.5 prague #1
2g finely ground black pepper
1g cracked pepper medley
.5g Hungarian hot paprika
.8g coriander
.5g caraway, toasted and ground
5 tbs. yellow mustard seeds
.5g garlic powder
6g salami conditioner
40 ml. red wine (modified by request of author)
60 ml distilled water (modified by request of author)
Meat ground all together through large 20mm plate. All dry ingredients mixed in and ground with 4.5mm plate. Mixed well and packed, then refrigerated overnight.
Next day added the wine, water, mixed thoroughly and stuffed into Novatone brand tan coloured fibrous casings. Dried and set for a couple of hours at room temp then smoked with cherry at 120-140° for three hours. Poached for approximately 30 to 40 minutes until 152° internal temp.

