jerk chicken sausage 1st try

[Sausage429]

Hi all,
trying my hand at my 1st chicken sausage. found a recipe for a great jerk marinade.
2 questions:....
1). is it better to use dry ingredients ( and fresh peppers) or a wet jerk marinade?
2). for the texture..is 1 grind ok or 2? I want texture, but not hot doggy either.

Hope to make them in a couple of weeks

Appreciate any advice

Thx

 

[smokerjim]

Im Not any help with your question but I bet someone will be along to help you. Welcome to smf.

 

[uncle eddie]

I have a friend with alfa-gal syndrome (tick bite) and can only eat foul and fish (nothing on 4 legs!). As such, I have a little bit of practice with chicken sausage. I am sure there are more experienced peeps on SMF. My pointers follow:

Chicken thighs - skin, fat and meat - work best. I prefer bone-in chicken thighs as they tend to have more skin and fat than deboned.

As for fresh peppers vs. dried...not sure how to answer without seeing your recipe...but:

• I have used jarred jalapeno's/drained and also dried jalapeno's that I rehydrated immediately before adding to the ground meat - both were good - but I personally prefer the dried jalapeno's more.
• I have also added fresh arugula to a linguica (Brazilian) fresh sausage (like a brat) and it worked very well. FWIW - I despise arugula in a salad but it really worked well in the linguica sausage! Who knew?!

Chicken sausage procedure:

• I debone and split the thighs (if needed) so it will feed through the throat of my grinder
• Next - Freeze the deboned thighs at least partially
• First grind - I use a coarse plate (3 slots in plate).
• Then I mix in the dry seasonings, plus just enough water to make sure the seasonings distribute evenly
• Back to the freezer to achieve partially frozen again
• 2nd grind through medium plate
• next step - stuffer time

 

[wisconsin ram]

Hi all,
trying my hand at my 1st chicken sausage. found a recipe for a great jerk marinade.
2 questions:....
1). is it better to use dry ingredients ( and fresh peppers) or a wet jerk marinade?
2). for the texture..is 1 grind ok or 2? I want texture, but not hot doggy either.

Hope to make them in a couple of weeks

Appreciate any advice

Thx

I've been making Sausage for several years and have made at least 30 or 40 kinds including Jerk Chicken I do a 6mm grind use dry spices and you can use fresh onions scallions and scotch bonnets but dice them up very finely and use a small amount of soy sauce in place of water and decrease your salt Percent down to about 110 percent and you should have a perfect sausage.

 

[wisconsin ram]

I've been making Sausage for several years and have made at least 30 or 40 kinds including Jerk Chicken I do a 6mm grind use dry spices and you can use fresh onions scallions and scotch bonnets but dice them up very finely and use a small amount of soy sauce in place of water and decrease your salt Percent down to about 110 percent and you should have a perfect sausage.

Salt percent of 1.10 percent

 

[Sausage429]

Im Not any help with your question but I bet someone will be along to help you. Welcome to smf.

Thank u smokerJim. This forum is amazing!!

 

[Sausage429]

I have a friend with alfa-gal syndrome (tick bite) and can only eat foul and fish (nothing on 4 legs!). As such, I have a little bit of practice with chicken sausage. I am sure there are more experienced peeps on SMF. My pointers follow:

Chicken thighs - skin, fat and meat - work best. I prefer bone-in chicken thighs as they tend to have more skin and fat than deboned.

As for fresh peppers vs. dried...not sure how to answer without seeing your recipe...but:

• I have used jarred jalapeno's/drained and also dried jalapeno's that I rehydrated immediately before adding to the ground meat - both were good - but I personally prefer the dried jalapeno's more.
• I have also added fresh arugula to a linguica (Brazilian) fresh sausage (like a brat) and it worked very well. FWIW - I despise arugula in a salad but it really worked well in the linguica sausage! Who knew?!

Chicken sausage procedure:

• I debone and split the thighs (if needed) so it will feed through the throat of my grinder
• Next - Freeze the deboned thighs at least partially
• First grind - I use a coarse plate (3 slots in plate).
• Then I mix in the dry seasonings, plus just enough water to make sure the seasonings distribute evenly
• Back to the freezer to achieve partially frozen again
• 2nd grind through medium plate
• next step - stuffer time

Appreciate that uncle Eddie. I have chicken breasts and plan to add pork fat to it. I've heard thighs were better with thes kin and thats usually enough fat without adding more. The breasts were on sale so figured Id try with them. And 2 grinds...coarse and med. Recipe I found online (2guysand a cooler) I like Chuds/Sausage sensei videos as well. Those are the types of sausages I like making. As well as the standard Italian Hot/Mild, Cheddar Jalapeno, etc. Its endless!

 

[Sausage429]

30 or 40? Wisconsin Wow..Bravo! Something to aim for. Sound perfect. I just dehydrate some scotch and habaneros I can use. 2 grinds through the 6? Good note on the salt in the soy sauce vs regular salt.
Thx again

I've been making Sausage for several years and have made at least 30 or 40 kinds including Jerk Chicken I do a 6mm grind use dry spices and you can use fresh onions scallions and scotch bonnets but dice them up very finely and use a small amount of soy sauce in place of water and decrease your salt Percent down to about 110 percent and you should have a perfect sausage.

 

[Sausage429]

thought so

Salt percent of 1.10 percent

thx