Chicken Sausage...My Turn

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You could also add a culture to the mince and actually do a fermented version ..........
BOOM, there's the twang I may be looking for, but I know absolutely nothing about cultures. My next tangent in sausage making is going in the direction of fermenting...
 
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It's a never ending journey.
It appears so.

It's funny in that last night, we had most of the zoo over for supper. Sheila put together a charcuterie board that had a salami-like fermented sausage on it. When I tasted it, I immediately said, "There's the twang I'm looking for!" Just need to figure out how to get it...
 
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It appears so.

It's funny in that last night, we had most of the zoo over for supper. Sheila put together a charcuterie board that had a salami-like fermented sausage on it. When I tasted it, I immediately said, "There's the twang I'm looking for!" Just need to figure out how to get it...
Easiest way to start is to use some Encapsulated Citric Acid, ECA. Use 1.2% as a start, so 12g per 1000g meat. This will give you a pH of around 4.9, a healthy twang! That is the amount I use for Taylor Pork Roll when I don't ferment it.

You add the ECA at end of the mix, distribute evenly and LIGHTLY mix it in, by hand works fine... you are trying to NOT break the fragile palm oil encapsulation of the acid. This keeps the acid from rapidly dropping pH of meat fast (mpre than 0.2 pH in 10 min), which will cause a crumbly or mushy texture uniformly rejected by tasters.

Get IT above 140f, at which point the meat proteins have already been denatured and firmed up so the acid won't hurt it, the ECA should melt after 10 min or so and give a nice twang.

Honestly adding 1/4t culture is just as easy after you try it a few times ;)

Aaaanyways... not sure I've had chicken sausage with low pH, interested in your taste results!
 
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Also worth noting that ECA should be the last ingredient mixed into the sausage before stuffing, and the cooking process should immediately follow.
 
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Thanks Charles
I don't post any of my sausage making as they are all experimental.
I introduced the south Florida gathering to my loaded breakfast sausage (pork, egg, & cheese) and it was a meh. Undaunted I made another batch last weekend. I love them.
 
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Sorry to hijack
Looks really good Charles! Bet you're really glad you got into sausage making. Maybe after harvest I can try to find time to give it a try.

Ryan
Where are you at in the harvest?
We're in the early sugar beet harvest, but our main beet harvest will start about the same time the soybeans are ready.
 
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Seems like the twang may be better with the fermento, never used it so not sure. But the wine and lemon zest interest me. Next time, do like I did and add cure #1. If the taste of it fresh doesn't suit you, smoke it and you may get pleasantly surprised as I was...
I'm pretty sure that I used cure and smoked them. The ECA idea sounds good. That will be next since I have some on hand. If not, then I may try the Fermento.
 
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Sorry to hijack

Where are you at in the harvest?
We're in the early sugar beet harvest, but our main beet harvest will start about the same time the soybeans are ready.
We haven't actually started ourselves. Few started soybeans 2 days ago then had an inch of rain. Emptying last years beans out yesterday and today. Have two semi loads of pigs this morning. And finish getting the two combines ready after that.

Ryan
 
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