Made 6 pounds each of chicken fajita and smoked jalapeno sausage yesterday. They turned out great I think I like the chicken better than the pork now. If you use chicken for cured sausage always use sure gel add about 20 to 25 % more seasoning than you do with pork. Also I mix mine for at least 6 to 8 minutes with hand mixer. After stuffing just smoke as you would pork except bring internal temperatures to 165.

]]>https://waltonsdev.nodebb.com/topic/4018/smoked-cure-chicken-sausageRSS for NodeFri, 11 Sep 2026 00:47:33 GMTMon, 28 Jun 2021 16:02:16 GMT60