Chicken Pepperoni?

[Fishawn]

Anyone every try making Chicken Pepperoni?.... There is a smokehouse near my place that makes a pretty good Chicken Pepperoni. Any thoughts?

[Fishawn]

Bump.... Anyone got anything to say about this one?

[rpmorey]

I wouldn't know where to start, never did any kind of sausage. If you make it they will come. Send me some, I'll try it! Well, those were my only thoughts

[Texas-Hunter]

I wouldn't know where to start, never did any kind of sausage.

OH NO!!!! Now you have done it.... May the Sausage bug bite you; as they have many here before you..

The path to being a Sausage Head is a good thing....

[BBQ Engineer]

Fishawn,

I just got a grinder in November, and haven't advanced beyond breakfast sausage so far (but it is delicious!). Hopefully someone comes along that has suggestions, because I'm listening in on this one.

BTW, what the heck is that avatar...Barney, the hot nurse, and the lingerie model or somethign? Definitely cracking me up!

[doctor phreak]

fish
chicken pepperoni
its a little different be very interested in seeing it done
sounds like you have a project to do.....
you know you are the first recepiant of the cerftified sausage head award

[sweet_magnolia]

Go for it, Scott! YOU can do it!!

By the way...I have no idea about it :-) but have faith in you!!!

[Bbqgoddess]

My only thought it JUST DO IT!
You are the right sausage head for the job.. I am gonna say prolly the only thing would be fat content... fat replacer??? Im just saying....

[lcruzen]

I don't know why it wouldn't work. As stated before you may want to increase the fat content by including the skin when grinding.

[RowdyRay]

I was trying to figure out how to reply to this. Obviously it can be done, you mention a place that sells it. My biggest concern is the fat content. Using the skin won't be enough to hold it together when slicing. And adding pork is kinda defeating the purpose.

I'm wondering if they aren't using some special meat binder, soy protein and/or gelatin. Something along those lines. Worked on Gunny's bacon. Might look into that. Then you could stick with the chicken, keep the fat content down and still slice it. Just a thought.

[Fishawn]

RR, I guess I'm thinking more of a snack stick sized project stuffed in sheep casings. I like the Kolbasz seasonings and may start there. I'm not a big lover of too much fat in my stuff, so maybe thighs with skin would be about right. Something I definately want to try soon. Thanks for the input all!

[Kingudaroad]

And adding pork is kinda defeating the purpose.

That sounds funny coming from you Ray.

[RowdyRay]

That sounds funny coming from you Ray.

Lol, I know. He did say chicken. So I was thinking along healthier lines. I won't let it happen again.

I see what you mean now Scott. Thought you were looking for a sliced pepperoni. I used the boneless, skinless chicken thighs in a sausage. Just left the fat that was on them and some powdered milk. They held together great. I would think it would work fine for the sticks too. Again, my .02.

[Big Guy]

If I was doing it I would use legs and thighs, and the skin, add spices, powdered milk,and special meat binder . Mix well stuff. smoke and see how it turns out.