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.

]]>https://waltonsdev.nodebb.com/topic/3601/chicken-summer-sausageRSS for NodeFri, 11 Sep 2026 00:42:37 GMTSun, 21 Mar 2021 00:50:40 GMT60shoprat53 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.

]]>https://waltonsdev.nodebb.com/post/33348https://waltonsdev.nodebb.com/post/33348Sun, 21 Mar 2021 23:19:31 GMT