Chicken snack sticks

[Todd Phillips]

I am thinking about making some chicken snack sticks. Has anyone ever made this and care to share your procedures. I made chicken sausage using thigh meat last weekend and added carrot fiber. Very pleased with the results. Thanks

[alanburkholder]

Sounds interesting, I was thinking of doing this also. Veterans any thoughts?

[Jonathon]

Todd Phillips Yup, I have done brats/cured sausage with chicken breast and chicken thighs. Couple of things:
-Thighs absolutely work better than breasts because of the fat content
-If you don’t care then adding pork fat is gonna give you a much better product
-Adding Cold Phosphate and either Carrot Fiber or Sure Gel is going to work if you aren’t wanting to add additional pork fat BUT cold phosphate shortens the shelf life of your meat by increasing the pH so if you are wanting these for long term just be aware of that.

[Jonathon]

Sorry, I hit post reply too quickly:
-Grind 3 times, you want it to turn to goop basically.
-Look at how heavily your chicken has been pumped and calculate anything about 6% into your water added (so if it is 15% know that 7% of the weight is water and take that away from whatever water you are adding)
-Mix, mix mix mix, seriously keep going when you think you are done
-Choose a seasoning with a lot of taste if you aren’t adding pork fat. The fat coats your mouth and lets you experience the seasoning longer and more intensley, so without it you need something Habanero BBQ or something like that.
-Don’t use the skin, it’ll never grind right

That’s it, good luck, here are a few videos to help
https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe
https://meatgistics.waltonsinc.com/topic/573/chicken-brats-made-from-thigh-meat
https://meatgistics.waltonsinc.com/topic/264/how-to-make-homemade-chicken-brats-recipe