Made up a small batch of chicken hot dogs trying to master "the low fat sausage that actually tastes good". and I think I'm close.
I've been using tapioca starch at a 3% ratio to meat and it always has left a dry aftertaste on the tongue. so this time I tried adding some rendered chicken jelly (aspic) along with the starch and it has a nice mouth feel to it.
I started with a package of thighs and deboned skinned and trimmed most of the fat off. Placed the trimming in some simmering water along with onion, carrots, and celery, and rendered it down, then chilled in the frig. Skimmed off the fat and saved the jelly.
Meat on right trimmings on left.
Recipe;
chicken thighs 1000g
salt 18 g
cure #1 2.2g
white pepper 2g
paprika 2g
coriander 2g
mace 0.5g
onion powder 1g
meat jelly 150 g
tapioca starch 30g
Double grind through a small plate and mixed everything together.
These I stuffed in to cellulose 26 mm casings for skinless (cause I was lazy )
My intent was to smoke them the next day but was under the weather and just cooked them in a 180° water bath till internal temp was 160°
After ther swim and stripped
and My lunch about 20 minutes ago.
Nice firm texture, good amount of moister and nice mouth feel.....I'm pleased with it, but needs a little tuning in the spice department.
The spice mix is what I use for my pork wieners and it's a Marianski Bro. recipe.
I've been using tapioca starch at a 3% ratio to meat and it always has left a dry aftertaste on the tongue. so this time I tried adding some rendered chicken jelly (aspic) along with the starch and it has a nice mouth feel to it.
I started with a package of thighs and deboned skinned and trimmed most of the fat off. Placed the trimming in some simmering water along with onion, carrots, and celery, and rendered it down, then chilled in the frig. Skimmed off the fat and saved the jelly.
Meat on right trimmings on left.
Recipe;
chicken thighs 1000g
salt 18 g
cure #1 2.2g
white pepper 2g
paprika 2g
coriander 2g
mace 0.5g
onion powder 1g
meat jelly 150 g
tapioca starch 30g
Double grind through a small plate and mixed everything together.
These I stuffed in to cellulose 26 mm casings for skinless (cause I was lazy )
My intent was to smoke them the next day but was under the weather and just cooked them in a 180° water bath till internal temp was 160°
After ther swim and stripped
and My lunch about 20 minutes ago.
Nice firm texture, good amount of moister and nice mouth feel.....I'm pleased with it, but needs a little tuning in the spice department.
The spice mix is what I use for my pork wieners and it's a Marianski Bro. recipe.
