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Smoked chicken and roasted garlic sausage with Q-View.

post #1 of 11
Thread Starter 

Used the recipe from Charcuterie:

3 lbs skinless,boneless chicken thighs

2 lbs pork.  

3 tbs kosher salt

1 tsp pink salt

3 tbs fresh thyme leaves

3 tbs roasted garlic paste-----yummie!!! Made it fresh here,the house smelled like a garlic factory.

1 tbs CBP

1/2 cup red wine

 

Chopped the meat. Mixed the spices with some of the wine and tossed with the meat.

Let it rest a few hours. Mixed with kitchenaid added the rest of the wine. Very sticky.

Rested all night then into the cold stuffer.

Waitng on the pecan dust to arrive to smoke. (to 165 IT)

This stuff smells so good. The taste test was real nice.

More pictures after the smoke.

 

 

chicken sausage 001.JPG

 

Have a great day!!

 

   Craig

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

post #2 of 11

Looking good

post #3 of 11
Thread Starter 

Finished,cold shower and dried.

I didn't know what to expect taste wise.

Tastes like polska keilbasa, can't really taste the chicken or the garlic.

Very good 

 

 

003.JPG

post #4 of 11

They look good!!

post #5 of 11

Good looking sausage - glad it turned out good for ya

post #6 of 11

Good looking sausage.  Too bad it didn't taste like chicken though. PDT_Armataz_01_34.gif

post #7 of 11

Looks Great...

post #8 of 11

All this great sausage is killing me! feedme.gif  Nice job!

post #9 of 11

I've had good luck omitting the pork fat and just using skin-on thighs.

post #10 of 11

If you want more chicken flavor drop the pork.  You will need a binding/moisture retaining agent like soy protein concentrate.  With the roasted garlic (double yum) the flavor mellows so that you could have easily doubled that amount and that would also act as a binder.

 

Still looks and sounds great as is.

post #11 of 11
Thread Starter 
Quote:
Originally Posted by werdwolf View Post

If you want more chicken flavor drop the pork.  You will need a binding/moisture retaining agent like soy protein concentrate.  With the roasted garlic (double yum) the flavor mellows so that you could have easily doubled that amount and that would also act as a binder.

 

Still looks and sounds great as is.



Thanks. No pork and double the garlic paste is a great idea. I will try that for sure.

  Last night when I opened the the big ziploc bag to vac seal there was an odor from the Merlot.

The taste had changed some after a day in the fridge. Very good.

 

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