- Dec 9, 2016
- 7
- 10
I'm trying to recreate a recipe that some friends of mine and I made a few years ago. We made it while making a few other types of sausage that day and the chicken we kind of winged. We did it as a fresh sausage and hot smoked it. This time I wanted to try some cure. I plan to do this in at least five pound batches. Based on what we remember this is what I've come up with.
1Lb of chicken skin included
1/4 cup wild rice
1 1/2 tsps MTQ
1 tsp paprika
1/2 tsp sage
1/4 tsp white pepper
1 tsp crushed red pepper
1 clove minced garlic
Cook rice and let cool while prepping the meat.
Cut and grind the chicken through course plate.
Mix in MTQ, paprika, sage and white pepper.
Grind through fine plate
Mix in garlic, red pepper, and rice until paste like.
Stuff into casings.
1. How long should I refrigerate to let the MTQ set?
2. Can I cold smoke and store to cook when used or should I still hot smoke it?
Thought and advice?
1Lb of chicken skin included
1/4 cup wild rice
1 1/2 tsps MTQ
1 tsp paprika
1/2 tsp sage
1/4 tsp white pepper
1 tsp crushed red pepper
1 clove minced garlic
Cook rice and let cool while prepping the meat.
Cut and grind the chicken through course plate.
Mix in MTQ, paprika, sage and white pepper.
Grind through fine plate
Mix in garlic, red pepper, and rice until paste like.
Stuff into casings.
1. How long should I refrigerate to let the MTQ set?
2. Can I cold smoke and store to cook when used or should I still hot smoke it?
Thought and advice?