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Got 40lb's of Boneless Chicken Breast and trying my hand at sausage making!
Dave, Thanks for all the advice! I did purchase a LEM 5 lb. vertical stuffer. I am going to be making it tonight after work. I am going to use one pound bacon per 4lb of chicken and using your suggestion of 1/2 max of the SPC. I will try the pork fat next time since I already bought the...- sedge99
- Post #7
- Forum: Meat Selection and Processing
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Got 40lb's of Boneless Chicken Breast and trying my hand at sausage making!
Dave Omak, I really appreciate your feed back and thank you for your responses. Do you have any recommendations for fat ratio or the lack there of with Boneless skinless chicken breast and bacon with soy protein concentrate. I have seen recipes of boneless skinless chicken breast, and I...- sedge99
- Post #5
- Forum: Meat Selection and Processing
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Got 40lb's of Boneless Chicken Breast and trying my hand at sausage making!
Dave Omak, Thanks for replying. I was thinking of grounding one pound of bacon with 4lb of boneless skinless chicken breast (BSCB) I apologize for the confusions. I just received Soy Protein Concentrate. My issue is the with the ratio with using 5 lb of boneless chicken breast and Soy...- sedge99
- Post #3
- Forum: Meat Selection and Processing
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Got 40lb's of Boneless Chicken Breast and trying my hand at sausage making!
Hello, I was given 40lb's of boneless chicken breast and wanted to make sausage for the first time before I start with pork. It was given to me and I wanted to experiment before I picked up my pre-ordered pork this winter. I am new to making sausage and have read through this site that the...- sedge99
- Thread
- Replies: 9
- Forum: Meat Selection and Processing
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Just got 40lb Boneless Skinless Chicken Breast
Hello, I was given 40lb's of boneless chicken breast and wanted to make sausage for the first time before I start with pork. It was given to me and I wanted to experiment before I picked up my pre-ordered pork this winter. I am new to making sausage and have read through this site that the... -
Hello from Delaware!
Hello Everyone, My name is Dan from the little state of Delaware and have been smoking and curing meat for a few years now. However, after reading and reviewing threads/posts/comments I can honestly say I am a novice. I have been sugar curing bacon/hams and smoking Boston Butts for 5 years. ...
