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tekobo

Goose Adventure

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27 minutes ago, MacKenzie said:

Do you have another thermometer probe unit that you can use?

Yes I do and I will see if I can rig it up quickly if the MEATER doesn't "magically" connect half way through the cook like it has in the past! 

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Sorry to hear that your MEATER is giving you fits. I generally don't have any trouble synching mine up. It will drop the signal momentarily on occasion, but it recovers quickly and doesn't interrupt the cook data. That's been pretty much it for me. 

Found that Naked Whiz did a review of MEATER if folks are interested.

http://www.nakedwhiz.com/productreviews/meaterprobe/meaterprobe-1.htm

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Well.  All I can say is: delicious!  

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I stopped the cold smoking after 3.5 hours and introduced a bit of heat by lighting a couple of coals with my MAPP torch after 2.5hours.  The whole "cook" took 5.5hrs by which time the breasts were at 62C.  Left to cool and re-fridgerated overnight before having some for lunch today.  Definite "do again".  Just as soon as i have tried another recipe that The Husband found for goose breast proscuitto.  That will likely be closer to the Milan experience but this German version is very very good too.   

 

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I still use the 2 hard wire system for pork butts and brisket, the meater is a stretch and from what I've read here is that the signal is weak and others have had similar issues. Seems like an arduous journey, this goose..I hope all your planning gives you what your expecting.

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Tekobo, wow, it looks wonderful. At least you have more geese to try the new recipe. When you had it in Italy was it sliced the same thickness as like you did? I think I'd just love to sit down to that lunch. :smt060

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Tekobo, I have been thinking this over,(So you know there is a dangerous idea coming.) and I figure that if you do 2 or better yet 3  paper thin slices and put it in an air mail envelope that I would be able to have a taste. It is the perfect season for it to arrive safely. :) 

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8 hours ago, Tyrus said:

I still use the 2 hard wire system for pork butts and brisket, the meater is a stretch and from what I've read here is that the signal is weak and others have had similar issues.

But it's the only device out there that you can use while doing a rotisserie cook. It's what sold me on the whole idea. From my experience - is it perfect - No; but it does a very reasonable job most of the time. My only real problem cook was at my SIL's over Xmas. I was cooking a rack of lamb in her oven and it kept loosing the signal and making the alarm go off on my phone every few minutes. I moved the phone around in the kitchen, but it kept doing it. So, I finally found a simple "ding" alarm tone for it and moved on. The actual temperature monitoring function worked fine, it was just all those nuisance alarms.

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Yes @Bruce Pearson, it was a bit like ham.  A nice, satisfying cooked ham that tasted just different enough for you to know it was goose.  @Tyrus, not arduous at all if you compare with the effort of getting to Milan to beg for some more.  We are endlessly amazed at what it is possible to do for yourself - the first time we made bacon we thought it was a thing of wonder!  I will still bow at the altar of the great Spanish ham makers but it is fun to do some charcuterie yourself.

@MacKenzie, we made a pile of paper thin slices of the goose last night for my in-laws and friends.  It tasted more like the Milan cured version when sliced thin.  Sadly, none left to mail to you - that breast all got eated!  Thank you for prodding me to look at other thermometers.  The £15 battery operated (wired) thermometer took about 15mins to set up and saved me from having to keep opening the KK to check on progress.  @tony b I love the concept of the MEATER but, for some reason, it is not working for me.  Will do some troubleshooting with their team this week.  

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Tekobo, I guess I need to be faster at getting my request in.:coffee2: I did wonder if it would taste differently if sliced thin. It's great that all that work paid off. :smt060

Edited by MacKenzie

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13 hours ago, tony b said:

But it's the only device out there that you can use while doing a rotisserie cook. It's what sold me on the whole idea. From my experience - is it perfect - No; but it does a very reasonable job most of the time. My only real problem cook was at my SIL's over Xmas. I was cooking a rack of lamb in her oven and it kept loosing the signal and making the alarm go off on my phone every few minutes. I moved the phone around in the kitchen, but it kept doing it. So, I finally found a simple "ding" alarm tone for it and moved on. The actual temperature monitoring function worked fine, it was just all those nuisance alarms.

Not trying to discount the Meater as a good product, and I understand your point however, I think I'll wait for the 2nd generation or a little down the road.

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They've already done one update to the software since I got mine. The "completion time" algorithm is much better now at a reasonable estimate of the cooking time. Don't know what else they tweaked. But, they are still working on the Block and maybe some other upgrades to the single probe unit will come out as a result. 

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So, the goose legs have had their time in the cure.  The next stage is to hang them for two to six months.  We have done salamis and chorizos in the past and have a space, outdoors and under the eaves, where we hang them.  I have never been sure about the outdoor hanging, particularly in the summer.  I looked up "curing chambers" and found a lot of DIY sites.  I skipped those and went on to the professionals.  This version was very very beautiful and had the advantage of great German engineering:  http://www.dry-ager.co.uk  At over £3000 it was also the cheapest of the professional/specialist solutions on the market.  Back to the drawing board.  I now realised why there were so many DIY sites!

The good news is that the humidity and temperature requirements for good meat curing are the same as those in a good wine fridge.  For less than a tenth of the price of the (very beautiful) dry ager, which I still covet, we bought a wine fridge and I am on my way with the goose legs.  

Here they are, smeared in goose fat:

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 Covered in cracked black pepper and coriander seeds:

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And hanging in their new home:

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See you again in a few months.  The neat thing about modern tech is that we have a little monitor in the fridge and can check on temp and humidity over time.  I may put in a small bowl of water if needed.  Looking forward to this working.  It'll transform my charcuterie making and I will feel more confident about feeding it to others. 

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12 minutes ago, Bruce Pearson said:

Now where are you going to put the wine?

I see open racks in the top - dual purpose use!!

Black pepper and coriander seeds - I'm seeing goose pastrami in the future!

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Thanks all.  Given I have to wait at least another two months, a lot of wine and cider will be drunk before I get to eat the results of this experiment!

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