Well, the sausage turned out pretty darn well, according to my wife. Im more of a pork then chicken sausage guy though, but I enjoyed it as well. Next time I think ill spring for the high temp cheese, as its barely noticeable.
here is what I did.
2 1/2 # thighs with skin
2 # breast meat, no skin
1 1/2 head of broccoli blanched
1 Tsp. pink salt
1 cup nonfat dry milk
2 tbs. kosher salt
2 tbs. black pepper
2 tsp. sage
1 tsp. ground ginger
1 tsp. tyme
1 cup cold chicken broth
8 oz. pk. of grated sharp cheese
hung to dry, smoked at 140 degrees for 40 mins.
then 160 degrees 40 mins. with maple and hickory wood chips.
Hung to bloom for 2 hrs. Not much color though, I guess because it's chicken?
Smoker is
Masterbuilt electric cheapo model.
My wife thought they were as good as the store bought ones, so, as long as she is happy.
keep in mind this was my first attempt at this type, so I had to estimate on the broccoli and cheese. Be interested to hear from any of you folks that might give it a try.
Thanks Dave for the chart.