Tweet
Slowly getting back into the sausage thing and thought I try to nail the lowfat hot dog one more time.
Made up a 1kg batch of chicken hot dogs trying to master "the low fat sausage that actually tastes good". and I think I'm close, or getting closer.
For a fat replacer I've been using tapioca starch at a 3% ratio to meat and it always has left a dry aftertaste on the tongue. so this time I tried adding some rendered chicken jelly (aspic) along with the starch and it has a nice mouth feel to it and no dry taste.
I started with a package of thighs and deboned skinned and trimmed most of the fat off. Placed the trimming in some simmering water along with onion, carrots, and celery, and rendered it down, then chilled in the frig. Skimmed off the fat and saved the jelly.
Meat on right, and the trimmings for rendering on left.
Recipe;
chicken thighs 1000g
salt 18 g
cure #1 2.2g
white pepper 2g
paprika 2g
coriander 2g
mace 0.5g
onion powder 1g
meat jelly 150 g
tapioca starch 30g
Double grind through a small plate and mixed everything together.
These I stuffed in to cellulose 26 mm casings for skinless (cause I was lazy )
My intent was to smoke them the next day but was under the weather and just cooked them in a 180° water bath till internal temp was 160°
After their swim and stripped.
and My lunch about 20 minutes ago.
Nice firm texture, good amount of moister and nice mouth feel.....I'm pleased with it, but needs a little tuning in the spice department.
The spice mix is a Marianski Bro. recipe and what I use for my pork wieners. I'll have to try it again when I feel a little better, cause it seems a little bland in flavor.
thanks for checking out dogs.
Made up a 1kg batch of chicken hot dogs trying to master "the low fat sausage that actually tastes good". and I think I'm close, or getting closer.
For a fat replacer I've been using tapioca starch at a 3% ratio to meat and it always has left a dry aftertaste on the tongue. so this time I tried adding some rendered chicken jelly (aspic) along with the starch and it has a nice mouth feel to it and no dry taste.
I started with a package of thighs and deboned skinned and trimmed most of the fat off. Placed the trimming in some simmering water along with onion, carrots, and celery, and rendered it down, then chilled in the frig. Skimmed off the fat and saved the jelly.
Meat on right, and the trimmings for rendering on left.
Recipe;
chicken thighs 1000g
salt 18 g
cure #1 2.2g
white pepper 2g
paprika 2g
coriander 2g
mace 0.5g
onion powder 1g
meat jelly 150 g
tapioca starch 30g
Double grind through a small plate and mixed everything together.
These I stuffed in to cellulose 26 mm casings for skinless (cause I was lazy )
My intent was to smoke them the next day but was under the weather and just cooked them in a 180° water bath till internal temp was 160°
After their swim and stripped.
and My lunch about 20 minutes ago.
Nice firm texture, good amount of moister and nice mouth feel.....I'm pleased with it, but needs a little tuning in the spice department.
The spice mix is a Marianski Bro. recipe and what I use for my pork wieners. I'll have to try it again when I feel a little better, cause it seems a little bland in flavor.
thanks for checking out dogs.
Good looking Dawgs,Dan.
Comment