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Chicken sausage idea? Fresh to Cured Any Advice? - Page 2

post #21 of 24
Thread Starter 
Quote:
Originally Posted by boykjo View Post

More than likely the liquids were absorbed by the bread crumbs making the sausage mushy. I would eliminate the bread crumbs.

 

 

Joe



Thanks!!  That's what I thought, it was a burger recipe to begin with and I was just playing around with trying to make sausage out of it.  It still tastes great!  At least learned from it!!

 

 

Brian

 

post #22 of 24
Quote:
Originally Posted by BlueBombersfan View Post

I have a really, really good chicken burger recipe and I had an idea this morning.  Would I be able to make the same recipe add the correct amount of Morton's TQ then stuff into casings and smoke?  My thought was to make them into smokies that could be tossed on the BBQ later or cooked over a fire on a roasting stick. 

 

Thanks for any advice!!
 

Brian 


Brian,

Morton's recipes in their book call for 1/2 TBS (or 1 1/2 tsp) or 1/4 ounce of TQ per pound of Ground Meat---Exactly half of what they suggest for whole meats, like Bacon.

 

Don't forget the Qview!

Bear

 

post #23 of 24
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post




Brian,

Morton's recipes in their book call for 1/2 TBS (or 1 1/2 tsp) or 1/4 ounce of TQ per pound of Ground Meat---Exactly half of what they suggest for whole meats, like Bacon.

 

Don't forget the Qview!

Bear

 



I have that rule in the front page of my smoking bible!  I was just a little under three pounds so I used 4 tsp. 

 

Thanks Bear!

 

Brian

post #24 of 24

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