Chicken and Bacon Wieners

Discussion in 'Sausage' started by danmcg, Sep 10, 2011.

  1. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Made these up a couple weeks ago, but haven't had the time to post them.

    I've been playin around with sausage for better then 25 years and this is the first time I've done one with chicken.They came out pretty good, I used my standard wiener recipe but cut down on the salt since the bacon was already salted. I also left out the cure, they got poached right after stuffing so they'd be a cooked sausage and didn't need it.

    Here's how it went.

    Started with a small whole chicken and deboned it, got about 2.5 pounds of meat out of it. layed it out on a tray, then froze it solid. then sliced it up for the grinder. This worked really well, first time I did anything totally frozen.

    [​IMG]

    Added about 3/4 pound of smoked bacon,

    [​IMG]

    ground everything through a medium plate then mixed it all together with the spices and ground it through a fine plate. then stuffed into 26 mm plastic casings and poached them in a pot of water @ 170° till they got to 152° internal. next into a cold shower and stripped of there casings.

    BAM, Chicken and Bacon wieners.

    [​IMG]

    First test patch,

    [​IMG]

    And of course all dressed up,

    [​IMG]

    Last but not least.... a sliced view.

    [​IMG]
    Overall I'd give them a 7 out of 10. I would have like more of a smoke flavor from the bacon and they were just a little on the salty side for me. but over all pretty dang good for chicken.
    Thanks for checkin out my sausages,

    / message sig
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's gotta be awesome with the bacon in there, Dan!!!

    I can see the dilemma---More bacon, more salty?---Less bacon, less smoky??

    Heaven forbid---keep the recipe the same, but add a little liquid smoke??

    I never use it, but maybe that would solve it?

    Just wondering,

    Bear
     
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Thanks Bear, I got the liquid smoke and ain't afaid to use it..

    As far as the salt goes, I could have actually calulated the amount of salt in the bacon and deducted acordingly but I just winged it. I should have known better.

    Next time I might cure the chicken and stuff into a sheep casing and give it real smoke
     
    Last edited: Sep 10, 2011
  4. jc1947

    jc1947 Smoking Fanatic

    Dan,

      I would really like to know your  standard wiener recipe. Them wieners look soooooooo good. [​IMG]
     
  5. slownlow

    slownlow Smoking Fanatic

    Nice Job they look awesome [​IMG]
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They look good sitting on the bun with mustard. 

    I could just take a bite out of my computer screen!
     
  7. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Man those looks awesome. Wish I was that good!
     
  8. venture

    venture Smoking Guru OTBS Member

    Another of your great sausages!

    Good luck and good smoking.
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Not a Chicken Wiener kind of guy...was Grossed out by them back in the 70's...But those look good Dan!...JJ
     
  10. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member


    Man I hear ya Jimmy....Maybe thats why it took me 26 years to try it. But the truth be known I can make a good pork sausage out of a shoulder cheaper then out of a chicken  I think. Would have to do the math, but figuren I put half the chicken in the stock pot (bones, fat, skin and a litle meat ) that bird for sausage meat was about $1.80 a pound (.90 a pound for whole birds) I can still get a bone in butt for $1.29 and use 90% of it
     
  11. sierra

    sierra Fire Starter

    :chicken: + :36: = :sausage:

    Good enough math for me! Thumbs Up
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member


    Yeah, but look at all the fun you're having experimenting---"Dan the Mad Hot Dog Scientist".  [​IMG]

    Bear
     
  13. africanmeat

    africanmeat Master of the Pit OTBS Member

    Wow what a great job .chicken and bacon wineners what an  idea .must be soft with a smoky taste wow .thanks
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Dan

    Freaking awesome. WTG They look great

    [​IMG]
     
  15. venture

    venture Smoking Guru OTBS Member

    Then again, you got some great chicken stock! LOL

    Good luck and good smoking.
     
  16. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member


    Ok ya got me Venture, the wife made a heck of a chicken soup out of it the other night.

    But still prefer the pig
     
  17. scarbelly

    scarbelly Smoking Guru OTBS Member

    Ok Dan

    You got me hooked. I am giving these a try soon. I just got 13 # of belly for bacon so this may end up being a double whammy
     
  18. roller

    roller Smoking Guru SMF Premier Member

    They look really good...
     
  19. billyj571

    billyj571 Smoking Fanatic

    Looks real good Dan
     
  20. sunman76

    sunman76 Master of the Pit

    ahh man I am at work and all I get to see is the old red X in the box....

    will have to check out the Q when I get home bet it looks great
     

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