Chicken hot dogs

[wild west]

Has anyone here made chicken hot dogs before. I just made a 5lb batch with cure #1 and stuffed in celulose caseings then smoked for 4 hrs. Ive got them in the sous vide right now at *155 but it occured to me that the safe finish temp for chicken is more like 165. The recipe i used is from the book Home Sausage Making. That recipe just says to simmer the links for 30 mins or till cooked through. The only recipe i can find that has a finish temp is a Rytec Kutas recipe and it says finish to *152.

 

[chopsaw]

You should you the chart for SV from Baldwin . Let me see if I can find it .

 

[chopsaw]

http://www.douglasbaldwin.com/sous-vide.html

Find chicken and go by the thickness / diameter you have .

Also 155 is to high in my opinion . I do sausage ( any kind ) @ 140 , and use the time for the thickness . Had help with this from Dave , so hope I told it right .

 

[chef jimmyj]

Lower temps work just as well if held there for an amount of time. For Chicken the a charts show an IT of 155°F for 60 seconds will do the job. It will take longer than that for the Therm Alarm to go off, you walk over, find some Tongs and Pan to put the Dogs in. You are fine at 155...JJ

 

[wild west]

Thanks for the replies. 1ll stick ro the game plan

 

[SmokinAl]

As long as you used cure#1, you will be fine!
Al

 

[chopsaw]

Waiting to hear the results .

 

[wild west]

Turned out dood. Texture is very similar to store bought . Also made some stix and summer sausage.

 

[chopsaw]

What size casing did you use ? I bought 25 mm , just a touch to small for me . Those look just right .

 

[wild west]

These were 29mm. The only other size they carried was a 40mm for larger sausage.