Chicken snack sticks
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Thinking about making buffalo blue cheese snack sticks, using 20 lbs of deboned chicken thighs(grinding the skin in with) and 5 lbs of bacon. I will be using super bind and encapsulated Citric Acid. Anyone have comments/advice? Does this sound right?
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Bhouin1086 You will have a lot better results using thighs than breast as the fat content will be a lot higher. I would also recommend that you not using bacon but instead get some pork fat, you can use bacon but I have always had better results with actual pork fat. If you do pork fat then I would use about 22 lb thighs to 3 lb of pure fat, if you stick with your current plan then your fat will be really close to 75/25 which is perfectly fine.
Since you are using ECA you cannot use Cold Phosphate (since one lowers and one raises the pH) which is what I always do when using chicken, it shouldn’t be too much of a concern though since you are going to be using enough pork to make up for the leanness of chicken.
Super bind is the right choice for a binder.
All in all I think you will be good, the only thing I would change is the bacon for pork fat but you shouldnt really have any problems if you stick with bacon!
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Bhouin1086 You will have a lot better results using thighs than breast as the fat content will be a lot higher. I would also recommend that you not using bacon but instead get some pork fat, you can use bacon but I have always had better results with actual pork fat. If you do pork fat then I would use about 22 lb thighs to 3 lb of pure fat, if you stick with your current plan then your fat will be really close to 75/25 which is perfectly fine.
Since you are using ECA you cannot use Cold Phosphate (since one lowers and one raises the pH) which is what I always do when using chicken, it shouldn’t be too much of a concern though since you are going to be using enough pork to make up for the leanness of chicken.
Super bind is the right choice for a binder.
All in all I think you will be good, the only thing I would change is the bacon for pork fat but you shouldnt really have any problems if you stick with bacon!
Jonathon should I not use the ECA at all, I could do that, just trying to get an idea, you think it would only be 25% fat even if I grind the skin in with the meat?
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Bhouin1086 Even with the skin I don’t think you will be much beyond 75%, which is no problem, you don’t need to be. As for the Encapsulated Citric Acid if I were you I would still use it. I shouldn’t even have brought it up but I did a lot of experimenting with low fat (all breast) chicken sausage so that is where I was coming from but you wont have that problem so you should be good!
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Bhouin1086 Even with the skin I don’t think you will be much beyond 75%, which is no problem, you don’t need to be. As for the Encapsulated Citric Acid if I were you I would still use it. I shouldn’t even have brought it up but I did a lot of experimenting with low fat (all breast) chicken sausage so that is where I was coming from but you wont have that problem so you should be good!
Jonathon thanks for the help
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Bhouin1086 Even with the skin I don’t think you will be much beyond 75%, which is no problem, you don’t need to be. As for the Encapsulated Citric Acid if I were you I would still use it. I shouldn’t even have brought it up but I did a lot of experimenting with low fat (all breast) chicken sausage so that is where I was coming from but you wont have that problem so you should be good!
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Bhouin1086 Even with the skin I don’t think you will be much beyond 75%, which is no problem, you don’t need to be. As for the Encapsulated Citric Acid if I were you I would still use it. I shouldn’t even have brought it up but I did a lot of experimenting with low fat (all breast) chicken sausage so that is where I was coming from but you wont have that problem so you should be good!
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Jonathon what do you think about adding blue cheese? I see you do not offer high temp blue cheese, would it be an issue if I added regular blue cheese crumbled up I was thinking 2 lbs?
Bhouin1086 The problem with regular cheese is that due to the fat content it will essentially render out of the snack stick and leave voids where it used to be. Although Walton’s does not carry a high temp blue cheese at this time I have seen them on the market on occasion.
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Bhouin1086 What Joe Hell says is correct, the issue is exactly that it will melt and leave a void in your sausage, it will retain some of the taste but not a lot. We used to carry high temp blue cheese but we just did not sell much of it. If you can’t find high temp blue you can use regular just cook it at pretty low temps and dont hang it, lay it on something! Good luck!
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Bhouin1086 What Joe Hell says is correct, the issue is exactly that it will melt and leave a void in your sausage, it will retain some of the taste but not a lot. We used to carry high temp blue cheese but we just did not sell much of it. If you can’t find high temp blue you can use regular just cook it at pretty low temps and dont hang it, lay it on something! Good luck!
Jonathon thanks for the help again, will post when done!!!
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Thinking about making buffalo blue cheese snack sticks, using 20 lbs of deboned chicken thighs(grinding the skin in with) and 5 lbs of bacon. I will be using super bind and encapsulated Citric Acid. Anyone have comments/advice? Does this sound right?
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Joe Hell Has anyone tried making something like the Ranch Snack Stick and adding a dry package Ranch Seasoning to it? Imight try this with Chicken this weekend.
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Joe Hell Has anyone tried making something like the Ranch Snack Stick and adding a dry package Ranch Seasoning to it? Imight try this with Chicken this weekend.
Jonathon that sounds good let me know how it turns out
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Are you grinding raw chicken or precooked?
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Thinking about making buffalo blue cheese snack sticks, using 20 lbs of deboned chicken thighs(grinding the skin in with) and 5 lbs of bacon. I will be using super bind and encapsulated Citric Acid. Anyone have comments/advice? Does this sound right?
Bhouin1086 did you end up making these? What was the result?
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Bhouin1086 did you end up making these? What was the result?
deplorablenc1 haven’t made them yet still planning on it will let u know how they turn out
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Are you grinding raw chicken or precooked?
spanky32354 going to grind raw chicken
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spanky32354 going to grind raw chicken
Gonna make these today, hope they turn out
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Bhouin1086 did you end up making these? What was the result?
deplorablenc1 got them on the smoker now did a test patty and they taste really good not sure how to add pictures if someone can help with that I will
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deplorablenc1 got them on the smoker now did a test patty and they taste really good not sure how to add pictures if someone can help with that I will
Bhouin1086 use the cloud with the arrow
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