Chicken summer sausage
-
Just finishing up the last few pounds of my chicken jalapeno summer sausage. Bring it in to sous vide when it hits 150 degrees. If you make chicken summer sausage you really have to get good protein extraction. I also use sure gel for chicken. I use soy protein for my pork sausages, just seems to work well with pork.
-
shoprat53 Yes, grinding a 3rd time isnt a bad idea with chicken sausage either. Basically, make it goup before you stuff it and I agree that Sure Gel is better than soy for chicken. Another thing I have used is super bind with chicken and that has worked well. It doesn’t actually have protein in it but it does a very good job in catching all the moisture that the meat expells.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
