Chicken Sausage

[RickNessly]

So....I'm not real experienced with sausage, but I've made Chicken sausage a few times with some good luck. Monday....4 days ago....I ground chicken thighs that I had bought just two days before. I added the correct Cure #1 along with some chicken fat, chicken stock and cajun seasoning.

So...it's now Friday and my week has gotten away from me...I've not stuffed the chicken yet, but it's been in the fridge all week.

I realize that I would toss the chicken normally, but I did add the Cure #1...does that make the chicken ok to stuff today and smoke tomorrow?

I've read in some places that 5-7 days is okay...but, nothing definitive and wondering if anyone has some sausage knowledge they can drop on me....:)

 

[SmokyMose]

I'm assuming your mention of cure #2 was a typo. Regardless, if it's been in the fridge it should be OK, but if you're uncomfortable, go with your gut...
I would stuff it.

 

[RickNessly]

I'm assuming your mention of cure #2 was a typo. Regardless, if it's been in the fridge it should be OK, but if you're uncomfortable, go with your gut...
I would stuff it.

yes...thank you....#1

 

[chopsaw]

Make sure you monitor the temp of your fridge too . I keep an alarmed therm in mine . 36 to 38 is a good temp for me .

 

[paulgeorge]

So....I'm not real experienced with sausage, but I've made Chicken sausage a few times with some good luck. Monday....4 days ago....I ground chicken thighs that I had bought just two days before. I added the correct Cure #1 along with some chicken fat, chicken stock and cajun seasoning.

So...it's now Friday and my week has gotten away from me...I've not stuffed the chicken yet, but it's been in the fridge all week.

I realize that I would toss the chicken normally, but I did add the Cure #1...does that make the chicken ok to stuff today and smoke tomorrow Baddiehub?

I've read in some places that 5-7 days is okay...but, nothing definitive and wondering if anyone has some sausage knowledge they can drop on me....:)

I picked up several packages of boneless skinless breasts for .99 a pound and would like to try some chicken sausage.

1. Can I cure like pork and smoke a lower temps?
2. Can I substitute chicken and use the same recipe as pork?
3. Do you have a good recipe it could try?

Thanks

 

[RickNessly]

I picked up several packages of boneless skinless breasts for .99 a pound and would like to try some chicken sausage.

1. Can I cure like pork and smoke a lower temps?
2. Can I substitute chicken and use the same recipe as pork?
3. Do you have a good recipe it could try?

Thanks

1 - yes
2 - no idea
3 - I don't have a set recipe, I've only done them three times. I use 1tsp cure#1/5lb, one cup of chicken broth/5lb, 1/2 cup uncooked rice/5lb, 1/2 cup ckicen fat/5lb and then I season with store bought cajun seasoning. I used both boneless/skinless chick thighs(better than breast) and skin on w/ bones and deboned. I liked the skin on better, but deboning is a pain.

for breasts...I'm thinking you'll need chicken fat for sure.. I just smoked them @230 until internal of 165-170 and they took a lot of smoke.

I would also put them in the fridge overnight after stuffing to dry them out.

but again...there are tons of people here who know more than me.