Hey all! Just purchased a new grinder ... STX INTERNATIONAL STX-3000-MF Megaforce Patented Air Cooled Electric Meat Grinder with 3 Cutting Blades, 3 Grinding Plates, Kubbe and 3 Sausage Stuffi
Interested in making mostly chicken and turkey sausage. Have many questions so hopefully someone can help..
I see a few recipes that add sun dried tomatoes ( which I hate) and skin from the chicken and /or bacon ... I was planning on using skinless chicken breasts for a healthier alternative then thighs with skin.
Does anyone have any suggestions as to what I can add to the chicken so they aren't totally dry? Spices ideas etc?
Also once they are made I read that they should air dry in the fridge, uncovered? I planned on vacuum sealing them and freezing them. Will this work?