For chicken sausage, I debone and cube the thigh meat, cut the skin into strips, mix it together, and stick it in the freezer for a bit. Then run it through the grinder together. It seems to work pretty well in getting a good grind on it all for me.I am still very very new to all of this so I am trying to figure out what to do myself. I am kind of combining different recipes right now and going to give it a shot this weekend.
Do you just freeze the chicken skin and grind it as if it were fat? Would you use all the skin that comes with the thigh meat?
For chicken sausage, I debone and cube the thigh meat, cut the skin into strips, mix it together, and stick it in the freezer for a bit. Then run it through the grinder together. It seems to work pretty well in getting a good grind on it all for me.
Sounds good. This sausage will also have 10% Bacon in it so I am sure it will be fatty enough.I've been using all thigh in chicken sausage and the fat ratio seems about right. I don't know exactly what the ratio works out to, but it has enough fat to make a good sausage without additional fat added.
If you really want to know the exact ratio, you would need to separate lean from fat and weigh both out, but in most cases I find that I don't need to. There is an acceptable range of fat to lean, and in most cases, the cuts you use will put you in that range. Like pork butt ....... it's about perfect as far as fat to lean. I find thigh meat with skin on to be similar.
How are you planning to use the bacon and what quality?
Fresh bacon can be 25-75% fat, so adding at 10% results in 2.5-7.5% added fat to the meat mix
Definitely more salt than I use in my bacon, and likely more sugar, but definitely more salt. I use cure plus 1.5% additional salt (1.75%) and I know store bought has a good bit more salt. Sugar may be more, but store bacon has a salt heavy flavor that masks most of the other spices.
Other than being inedible, and possibly bad for the blood pressure, depending on who you listen to, too much sodium chloride (plain salt) isn't going to hurt you.I already cut down on the salt because of the ranch powder, might have to bring it down even more hah.
Is the only negative side effect to too much salt that it just tastes too salty? It can't become unsafe right?