Chicken summer sausage

[shoprat53]

Just finished up my chicken summer sausage in my new sous vide. Made 4 pounds of Willie and 4 pounds of H summer sausage. They turned out very good. Am really impressed with the sous vide, pulled the sausage at 145 and finished them off in about A half hour to 165 degrees.Had the sous vide set at 175 degrees thanks too all of you who recommended this way to finish cured sausage.

[cdavis]

shoprat53 it’s the only way to go in my opinion.

[Jonathon]

shoprat53 Yup, Parksider will always have a special place in this community because of this. Either this or adding humidity to your smoker with automotive sponges/aqua dry towels are the best tips IMO

[shoprat53]

Have not tried the sponges yet but am sold on finishing in water.

[Jonathon]

shoprat53 In my opinion finishing in water is a step up from adding humidity. Once you see that increasing humidity can speed up your smoke and give a better finished product the natural next step is to wonder “what would it be like if the humidity was 100%?” and then there ya are, with a sous vide cooker or a roasting pan. It’s like drugs!

[shoprat53]

The chicken summer sausage turned out good. All chicken even the fat was almost frozen chicken skin from thighs. When I make them next time will try A different seasoning. I think one of the more “exotic” seasonings like the Gyro or feta spinich would work better than A more traditional cured sausage seasoning.

[Jonathon]

shoprat53 You can’t go wrong with the feta and spinach in chicken. Now, that is a fresh sausage and you are wanting to make a cured sausage with it, so the salt content MIGHT not be high enough. It is the #1 ingredient in this mix though so I would guess it would be ok. Normally I say when going from fresh to cure use 10% less meat (or 10% more seasoning per lb of meat) but with this one you might just try it at 5% or less. Perhaps even no change at all…yeah, I’d go ahead and say no change at all and then please report back to us. Also, make sure you use sure gel and mix the meat like crazy!

[shoprat53]

Thanks for the good advice Jonathan, think that I will give it A try in the near future. With the last chicken summer sausage I used cold phosphate but you recommend to use the sure gel. Will use that next time as my binder.