chicken breast loaf

[MeatSkull]

I've made quite a few loaves with ground chicken breasts and added some healthy evoo as a binder. Overnight with cure #1 and it will stay together and not crumble. As a matter of fact I am out.

 

[nanuk]

I never carve my turkey with the grain... always against, but then, I also remove the breast and carve it off the carcass.

I find it makes a much better slice to eat hot, and I prefer it that way for sammiches

 

[nanuk]

I've made quite a few loaves with ground chicken breasts and added some healthy evoo as a binder. Overnight with cure #1 and it will stay together and not crumble. As a matter of fact I am out.

so, to clarify, you would make it like a sausage product, but form a loaf vs a sausage?

I will look for ground breast.

have you also tried it with regular lean ground chicken or turkey?

 

[MeatSkull]

so, to clarify, you would make it like a sausage product, but form a loaf vs a sausage?

I will look for ground breast.

have you also tried it with regular lean ground chicken or turkey?

I make into a loaf, I have added boneless thighs in the past but my doctor frowns on that so I just grind up breasts rough ground and add my cure #1 , seasonings and some evoo. Cure #1 1/4 teaspoon per pound, the rest I just go with what I'm wanting that time. I'm sure that it would work, same but different.

 

[chef jimmyj]

Meat glue is interesting stuff. Binds any proteins together. You want Ham and Cheese in one loaf? Layer slabs of your brine cured pork with slabs of Swiss Cheese, stuff in a large synthetic casing, warm smoke to 145 and poof...Ham and Swiss loaf. How about Turducken loaf? Three birds and sage sausage bound together and hot smoked. Endless possibilities...JJ

 

[nanuk]

I make into a loaf, I have added boneless thighs in the past but my doctor frowns on that so I just grind up breasts rough ground and add my cure #1 , seasonings and some evoo. Cure #1 1/4 teaspoon per pound, the rest I just go with what I'm wanting that time. I'm sure that it would work, same but different.

What seasonings would you suggest for my first time?
Got a recipe to post for me?

thanks in advance

 

[MeatSkull]

An easy one would be Hi-Mtn, LEM or Backwoods premix in your favorite flavor, a real easy one that most people will like is powdered Italian dressing mix that most grocery stores carry. The bottled stuff has vinegar so with the powdered mix you can eliminate it, try one pack per pound. Personally I like hot and spicy and use Sausage Maker Red Hot Sausage mix most of the time.

 

[nanuk]

Well, found some ground chicken breast on sale. bought 1.5Kg

So, not having a clew what to do, I used the DDF calculator for Cure#1, then I used MeatSkull's idea of Italian Salad Dressing Mix..... only added one bag to start.
Added my usual 1 TBSP of skim milk powder for binder
AND as someone mentioned above, olive oil.... so that's what I did.
I just kept adding oil until it formed a nice.... um.... er... thick sludge!

Then I wrapped it in plastic wrap and let it sit in the refer over night.

then I tossed (Gently) in the over at 225 for an hour, then 250 for an hour, then 275 for what ever time it took to get to 165F.
I got busy (at work) so the temp got up to 175F or so...

Tastes GREAT!

A bit crumbly... probably due to being over cooked a wee bit, but was sure nice to eat!

Ima doing more of this! I need the grinder attachment for my KA, so I can buy some turkey breast and grind it up to make a loaf.

I'd have never tried this without the help from the folks on this site!

THANK YOU!