Testing out the LEMon squeezer

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Epic Pitmaster
Original poster
OTBS Member
Oct 4, 2012
Bend Oregon
Getting set to roll out some fresh chicken sausages. Started with 6.41 pounds of skin on, bone on thighs. Did the usual trimming. Removed all the skin, this will be used for schmaltz making. Which probably needs to happen soon as the storage bag is now full. Saved the bones for stock. Ran the meat and what fat was on the meat through the Kitchenaid grinder., course grind. Ya know I have to say if you're only doing small branches like I'm doing for these one off sausages the Kitchenaid grinder is ample. If your doing mega loads, ten pounds or more then get a dedicated grinder.

Everything is chilling right now for a bit. I ended up with 3 pounds of ground chicken. If I'd added the skin I'd probably gain a good pound I guess or close to it.






I bought these casings prior to the big Customer Service Nightmare. I hope they work okay. I'm going to be working some natural casing into the mix as I start making some other sausages. The chicken ones though will always use the collagen since my wife is adverse to using the others...

Smoke away!!!
So as I go here's why we got.


This is going into the blender.

4 cloves garlic
Thumb of ginger
One nice pack of thai basil
Two Serrano chiles dried from our garden

To this I'll add two tablespoons lemon grass paste ( I would've used the sticks but they looked horrible!)

Tablespoon or twist of fish sauce

Tablespoon of lime juice

1/4 cup or so of coconut milk.

2-3 tablespoon curry paste

Maybe corriander. Wish I'd picked up some fresh cilantro.

Keep in mind this is just the plan. May adjust as I get into it. I will be doing a fry test too.

Smoke away!!!
  • Like
Reactions: rabbithutch
That chopper looks like it works good.

Sure does Adam. The blades are mega sharp gotta be careful when cleaning!

So here's the spice slurry.

Added basil
Two tablespoons fish sauce
Two tablespoons curry paste
Two tablespoons lemon grass paste
1/2 cup coconut water ( may need to add another gallon to make the LEMon work...)


Smoke away!!!
  • Like
Reactions: rabbithutch
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.