Rescuing under mixed links

[jbo_c]

Made a batch of fresh chicken sausage Sunday and flavor is good, but insufficient bind. They’re in the freezer now. Can I rescue them by thawing and “remixing” for better bind? Or is that an exercise in futility?

Thanks.

Jbo

 

[smokerjim]

What part of chicken did you use. Thighs or breast.

 

[jbo_c]

About 80/20 thighs to breast.

Jbo

 

[indaswamp]

Chicken white meat is low in extractable protein needed for a good bind. I would add a binder like NFDM (non fat dry milk powder) at a rate of 1 cup per 5# meat. Could also add a couple eggs for more extractable protein. I would not add more than a couple eggs though or the links will be rubbery.

 

[indaswamp]

General rule of thumb- lighter the meat, the less extractable protein....

pork loin has less than say, pork butt or the ham portion on a pig...

 

[jbo_c]

Yeah. I’m sure some of it is the bird. I did add 3/4 cup dry buttermilk too(4 pound batch.

So, can I make it better by mixing more or not? Sounds like I’ll need to try it to find out for sure.

Jbo

 

[jbo_c]

And the 80% was the thigh, as noted.

Jbo