Question for y’all on the process. I am hoping to get a little free time to make these on the weekend. I plan on 50/50 should I get protein extraction with chicken pork mixture? I’ve never stuffed with chicken so this will be an experience for me.

]]>https://waltonsdev.nodebb.com/topic/1239/chicken-pork-snack-sticksRSS for NodeFri, 11 Sep 2026 00:11:29 GMTWed, 10 Apr 2019 00:38:24 GMT60deplorablenc1 Yeah you will want protein extraction for sure and I would also go with adding a binder. You didnt say what cut of chicken but I am assuming breast? That means this is going to be low on fat content so a binder like Super Bind or Carrot Fiber, even Sure Gel, will help out a lot! what blackbetty61 says is also true, cold, cold and colder will help you out!

]]>https://waltonsdev.nodebb.com/post/4956https://waltonsdev.nodebb.com/post/4956Wed, 10 Apr 2019 21:17:21 GMTNever tried chicken before. Would never have considered it before finding this group of meatheads. Will be interested in the results.

]]>https://waltonsdev.nodebb.com/post/4954https://waltonsdev.nodebb.com/post/4954Wed, 10 Apr 2019 21:05:45 GMTdeplorablenc1 I made some fresh chicken brats a couple weeks ago and all I have to say is keep your chicken ice cold
(I used breast) cause I ground it once through a 1/8 plate and after I got done mixing it was kinda loose, it might be a different texture with the pork you’re adding, it won’t take much to get protein extraction I would think, which I’m guessing you want. Also I would use a binder too. Post pics and let us know how they turn out. One other thing I noticed when cleaning the equipment the chicken sausage basically turned into glue it was a pain in the a$$ cleaning. Good luck

]]>https://waltonsdev.nodebb.com/post/4945https://waltonsdev.nodebb.com/post/4945Wed, 10 Apr 2019 03:49:29 GMT