Richard Russell What did you do? I am looking at making some snak stixs with turkey or chicken breast. Was wondering how yours turned out.
Thanks

Wanted to make some brats and breakfast sausage out of chicken/turkey breast. Didn’t want to add any fat or if I had to, as little as possible as we are trying to eat healthy. I am going to use the Parmesan Garlic Bratwurst Seasoning and the carrot binder. Also was thinking on making patties out of these to replace hamburgers. Has anyone tried making these using all white meat? If so any suggestions. Thanks

Jonathon Thanks for the answer. I have watched the videos. I am confused on the protein extraction. When making the brats and sausage patties do I need to mix to get the extraction? And when I make the snak stix do I need it then? In one of the videos it says when making the brats you don’t need the extraction. And was there much difference in the brats when you ground them through the 3/8 then 3/16 plate vs. when you ground then several times thru the 3/16 plate?
Also would you use the cold phosphate with the snak stix and the brats/Patties?
Thanks

Jonathon I also noticed in one of the videos that you cooked all the brats before you sealed them in a bag. Is there a benefit to doing it that way vs. freezing them, then sealing them to cook on the grill as needed?
Thanks