Chicken sausage idea? Fresh to Cured Any Advice?

Discussion in 'Poultry' started by bluebombersfan, Aug 28, 2011.

  1. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    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 
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Go for it, and let us know how they come out.

    I'd cut back on the salt from original recipe equal to the amount of TQ you use.

    Good luck
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You can have any ingredients in your sausage you want as long as the amount of cure is accurate for the amount of meat you have.
     
  4. africanmeat

    africanmeat Master of the Pit OTBS Member

    X2    you will do ok
    don't forget the Qview
     
    Last edited: Aug 28, 2011
  5. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    What about fresh green bell peppers?  Just worried they may be kind of watery in a sausage.

    Also any ideas on what temp to take them to?
     
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

     If you cut the peppers  small and don't overload with them it will be OK
     
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

  8. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    WOW those look great!!!  Here is the one I wanted to try in casings.

    Hawaiian Chicken Burgers:

    1 14 oz can pineapple slices drained

    1 LB Ground Chicken or turkey

    1/2 Cup bread crumbs

    1/2 Cup chopped red or green peppers

    1/2 Cup thinly sliced green onion

    1 TSP chopped fresh ginger root

    1/2 TSP salt

    Drain pineapple and reserve juice.  Combine chicken, bread crumbs, pepper, onion, ginger, salt and 1/4 cup of the pineapple juice.  Mix well and form into patties.  Grill burgers basting with teriyaki.  Grill pineapple slices for five minutes basting with teriyaki.  Serve on buns and top each with pineapple ring.

    I think these would taste even better with some smoke added (but really what doesn't) and thought they would be a bit more convenient in like a smokie size.

    Thanks for the recipes and advice Scarbelly,  africanmeat, SmokinAl, DanMcG 
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    If it were me - I think I would use dehydrated pineapple to keep the mix from getting too wet. I have had to add powdered milk to the mango jalopeno several times. Sometimes the fresh bells and onions have a lot of moisture in them.  
     
  10. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Hmmmm.....that`s what I was a little worried about is it being to wet.  I am also still a little unsure on how I would smoke these if they were in casings.  I would like them to be like a smokie just warmed up on the BBQ then put on a bun but once I add cure will it just make them more like a snacking stick.

    I actually have three other recipes I would like to try and smoke but they are for fresh sausage.  I guess the question I should be asking is:  If I add TQ to a recipe for a fresh sausage to make it safe to smoke what internal temp would I take it to if I still wanted to cook it later on the BBQ.

    Thanks!!!!
     
    Last edited: Aug 28, 2011
  11. roller

    roller Smoking Guru SMF Premier Member

    That would be real good. Give it a try and let us know...
     
  12. As far as adding the green peppers and worrying about being to wet - A trick I use is chopping them up then spread out on a pan then stick them in the oven at about 250 to dry them out - I do the same with onions & Jalapenos.
     
  13. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member


    Excellent, Thanks for the tip bobdog46!!!
     
  14. I make alot of smoked sausages for later heating on the pit - I still bring the IT to 154 during the original smoking process.
     
  15. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Perfect thank you!!! 
     
     
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    My power just came back on AGAIN...ERRRRRR

    Your recipe looks good. There will be liquid in the pineapple, juice and meat. The salt will extract the liquid from the meat making the sausage take longer to smoke. But you shouldnt have any problems.

    Since its a small batch use 1 tsp MTQ, any more it might be to salty. Start your heat at 150 for an hour or so to reduce the liquid down some before adding smoke. After bump your heat to 160 with smoke.

    I made 5 lbs of chicken sticks and they turned out great.

    Chicken sticks are in front.

    [​IMG]

    [​IMG]
     
    Last edited: Aug 29, 2011
  17. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member


    Thank you for the advice!!!!
     
  18. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I finally got around to trying these the other day.

    1 14 oz can pineapple crushed drained

    3 LB Ground Chicken or turkey

    1 Cup bread crumbs

    1 Cup chopped red or green peppers

    1 Cup thinly sliced green onion

    3 TSP chopped fresh ginger root

    4 tsp. Morton's TQ

    I squeezed out the pineapple to try and keep it as dry as possible.  Then I ran it all through the grinder, put in hog casings and smoked to IT of 156.  They turned out very tasty but they seemed kind of mushy.  Sorry I don't have any pictures the wife seemed to have left the camera at her friends wedding last week.  I will take a picture of one of the rings when we get the camera back.  

    Is it the bread crumbs that cause it to be mushy????? 

    Brian
     
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    More than likely the liquids were absorbed by the bread crumbs making the sausage mushy. I would eliminate the bread crumbs. I would also take the IT temp up a little more with poultry 165-170

    Joe
     
    Last edited: Sep 14, 2011

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