- Aug 8, 2019
- 49
- 6
hi guys, once again, i am asking for some ideas.
good news is, i made some great smoking sausages according to the recipes from the sausage bible.
chicken breast, 750g
oil emulsion, 200 g
water, 50g
salt 18g
cure 1, 2.5g
pepper, 2g
sugar 2.5g
garlic, 1tsp, didnt have fresh garlic with me.
marjoram 1g
used 26mm collagen casing, smoked for sometimes, the smoker wasn't working great, but its ok for the first time.
the problem is, i used chicken breast, and the sausage tastes a bit dry, but i didn't have much loss, and no oil pockets within, which is nice.
now, i am expecting to try fresh sausage again.
again, i will be using chicken. so i have this problem from my previous experience.
chicken fat melts at a lower temperature. therefore, i need some additives to retain the juice, instead of it running in the pan.
i am trying to eliminate pork products from the sausage, so, pork fat is out of the way. and no, i cant get any other kind of fat.
so, it's either i have something to keep the chicken fat( from added chicken skins) within,
or, i need to use the same 1:4:5 oil emulsion for the fat.
therefore, should i use 30g of milk powder for 1000g of meat (700g lean+300g skin)? or there are some other good stuff that could do the trick?
and, if i use the oil emulsion, how would it behave during pan frying?
thank you guys, this is a lot like when i was in university, asking questions to seniors. :D
good news is, i made some great smoking sausages according to the recipes from the sausage bible.
chicken breast, 750g
oil emulsion, 200 g
water, 50g
salt 18g
cure 1, 2.5g
pepper, 2g
sugar 2.5g
garlic, 1tsp, didnt have fresh garlic with me.
marjoram 1g
used 26mm collagen casing, smoked for sometimes, the smoker wasn't working great, but its ok for the first time.
the problem is, i used chicken breast, and the sausage tastes a bit dry, but i didn't have much loss, and no oil pockets within, which is nice.
now, i am expecting to try fresh sausage again.
again, i will be using chicken. so i have this problem from my previous experience.
chicken fat melts at a lower temperature. therefore, i need some additives to retain the juice, instead of it running in the pan.
i am trying to eliminate pork products from the sausage, so, pork fat is out of the way. and no, i cant get any other kind of fat.
so, it's either i have something to keep the chicken fat( from added chicken skins) within,
or, i need to use the same 1:4:5 oil emulsion for the fat.
therefore, should i use 30g of milk powder for 1000g of meat (700g lean+300g skin)? or there are some other good stuff that could do the trick?
and, if i use the oil emulsion, how would it behave during pan frying?
thank you guys, this is a lot like when i was in university, asking questions to seniors. :D