Ad-lib Cured Chicken Sausage

Discussion in 'Sausage' started by tbrtt1, Nov 30, 2014.

  1. Since I have been consuming heroic amounts of red meat since embarking on this smoking journey this year, I decided to try some cured chicken sausage. I used a basic recipe that I used last weekend and just used chicken thighs in lieu of the pork butt. Poor planning (OK I just plain forgot) forced an ad-lib on the casings. When I went to stuff it I realized I had not prepped the hog casings. I had some 19mm collagen and used that instead. 

    Ground using the coarse plate and mixed with cure and seasonings


    After stuffing. I need to work on my stuffing skills. I purchased a 5lb vertical stuffer, but I not sure if the attachment was the right size for the casing. I managed to get some casing on the smallest tube and get out some ropes. I had one blowout but I think I will have better luck next time. I was starting to get the hand of it. 


    Napped them in the refer overnight and took them out for a bit this am for some drying and then into the #2. 



    Did 2 hours at 120 no smoke then loaded up the AMNPS with some hickory and cherry dust. 


    Then went 1 hour each at 135*, 150*, 165*, then 175* until IT of 165*. I am still new at this sausage stuff and this was chicken too so I wanted to take it a little higher on the IT. 



    I was pleasantly surprised at how sausagey this tastes and how moist it is. I did add a bit of EEOV since I was worried about it being dry. I used straight chicken thighs with no extra fat of any kind. Of course, I left what fat there was on the thighs when I ground it up. I thought about adding some smoltz but went with EEOV. 

    I liked these enough to consider doing these snack stick style.

    Maybe some of you sausage experts can help me out. I'd like to make a snack stick that can survive at room temp in a vacuum sealed bag. I travel a ton during the week and would like to stash some in my bag for snacks. Any advice? 
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    If you add ECA, (encapsulated citric acid) in the correct amount, it might lower the pH enough that they will be shelf stable... If I remember correctly, don't quote me, a pH of around 4.5 and lower, bacteria won't grow..

    They look good.... If you are looking to get a smaller stuffing tube, you can make your own.... I have...


    The brass tube works well.... Very thin wall... If you have a flaring tool, heat the end of the tube to anneal it several times during the flaring process so it doesn't split.... I added a brass washer to make the end larger... You can solder the washer to the tubing... use food safe solder...
    I used 1/2" because it fit my flaring tool... other options are available if you don't have a flaring tool...

    http://www.grainger.com/product/Tub...m/rp/s/is/image/Grainger/4EEF9_AS01?$smthumb$
     
  3. Thanks Dave. I will continue to research this and read up on my Marianski book as well. 

    If anyone is making room temp edible snack sticks or sausages I would be much obliged for your input and recipes. 
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Wow them sure look good. Nice job 

    DS
     

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