Thoughts & Ideas Wanted for Chicken Snack Stix or Pepperoni

[laynlow200]

You bet..... Do you have any thoughts on this/these? ...... Since it would be "an experiment" for me, I'm all ears.

I'm thinking about experimenting too. I'm wondering what a parboil bath to finish the temp to 170 would do. I'm very new in making sausage so I don't know. Would the bath making them to mushy?

[laynlow200]

I found some Chicken Snack Sticks on the Internet, but you have to Sit, Roll Over, and Beg to get one. I'm too old for that Chit!!!

Bear
http://www.petfooddirect.com/product...ipe-Dog-Treats

you got me googling though:

http://www.vendio.com/stores/redwood...ac/lid=2868956

She makes completely in her dehydrator.

[laynlow200]

Well according to this recipe: (beef)

http://lpoli.50webs.com/index_files/Snack%20Sticks.pdf

They are taking the smoker to 180* at the end to get the temp to 160* so maybe it can be done all in the smoker with no problems. Just might take longer to get to 170*.

[curious aardvark]

I'm thinking about experimenting too. I'm wondering what a parboil bath to finish the temp to 170 would do. I'm very new in making sausage so I don't know. Would the bath making them to mushy?

Actually it's the opposite. If you boil sausages it can dry them out. Weird but true.

Well according to this recipe: (beef)

http://lpoli.50webs.com/index_files/Snack%20Sticks.pdf

They are taking the smoker to 180* at the end to get the temp to 160* so maybe it can be done all in the smoker with no problems. Just might take longer to get to 170*.

Yep - snackstix don't need messing about with. Just have the smoker at 180 for the whole cook.
works at least as well as pissing about with temps :-)

[laynlow200]

Actually it's the opposite. If you boil sausages it can dry them out. Weird but true.



Yep - snackstix don't need messing about with. Just have the smoker at 180 for the whole cook.
works at least as well as pissing about with temps :-)

Thank you very much.

[curious aardvark]

Way to look at it.
first couple of times - keep it simple.

Then once you've got the process down - start messing about and see how or if the results change.

I have made a few stix in the smoker (usually use the dehydrator for the set & forget convenience) never yet done the temperature gradation thing.

What I do is get the charcoal lit in one area. And when it's generatring enough heat to move the thermo needle - I put the sticks in. So you kind of get a short drying period till it gets up to temp. Then I just keep it at the same temp for the whole cook.

Far as I can tell they look the same as everyone elses and they certainly work from a taste and texture angle.

I do the same thing with summer sausage. And again never noticed any lack in the final product.

[RowdyRay]

Well according to this recipe: (beef)

http://lpoli.50webs.com/index_files/Snack%20Sticks.pdf

They are taking the smoker to 180* at the end to get the temp to 160* so maybe it can be done all in the smoker with no problems. Just might take longer to get to 170*.

Most of your smoked sausage uses a graduated temp and an internal temp of 152-155. But since you want to use chicken, it needs to be smoked at a higher temp. 180-190 until an internal temp of 160. No need to go to 170. You asked what keeps the fat from rendering out? By keeping the temps below 200.

I personally prefer the boneless, skinless thighs for sausage. Better texture IMO. They do come with a little fat on them. If that is the recipe you want to use, I'd probably leave it. But that's me. Snack sticks don't need a lot of fat for binding, so it's up to you.

If you're looking for a pepperoni taste, here's the one I recently used with some venison. Great flavor, and would work fine as a snack stick.

http://www.smoked-meat.com/forum/showthread.php?t=19552

If you wanted to make pepperoni, it would be best to debone some thighs and grind the skin and all. But if the fat is an issue then use the skinless ones and maybe add some B & P's special meat binder.

Not sure which way I'll go with it this weekend. See what they have at the store and wing it. Lol.

[Fishawn]

Most of your smoked sausage uses a graduated temp and an internal temp of 152-155. But since you want to use chicken, it needs to be smoked at a higher temp. 180-190 until an internal temp of 160. No need to go to 170. You asked what keeps the fat from rendering out? By keeping the temps below 200.

I personally prefer the boneless, skinless thighs for sausage. Better texture IMO. They do come with a little fat on them. If that is the recipe you want to use, I'd probably leave it. But that's me. Snack sticks don't need a lot of fat for binding, so it's up to you.

If you're looking for a pepperoni taste, here's the one I recently used with some venison. Great flavor, and would work fine as a snack stick.

http://www.smoked-meat.com/forum/showthread.php?t=19552

If you wanted to make pepperoni, it would be best to debone some thighs and grind the skin and all. But if the fat is an issue then use the skinless ones and maybe add some B & P's special meat binder.

Not sure which way I'll go with it this weekend. See what they have at the store and wing it. Lol.

Great advice IMO, I would go the same route..... If & when I do, I might try to go 50/50 breast & thigh & see if works with the meat binder. Looking forward to seeing what you come up with Rx2 Good luck

[laynlow200]

Most of your smoked sausage uses a graduated temp and an internal temp of 152-155. But since you want to use chicken, it needs to be smoked at a higher temp. 180-190 until an internal temp of 160. No need to go to 170. You asked what keeps the fat from rendering out? By keeping the temps below 200.

I personally prefer the boneless, skinless thighs for sausage. Better texture IMO. They do come with a little fat on them. If that is the recipe you want to use, I'd probably leave it. But that's me. Snack sticks don't need a lot of fat for binding, so it's up to you.

If you're looking for a pepperoni taste, here's the one I recently used with some venison. Great flavor, and would work fine as a snack stick.

http://www.smoked-meat.com/forum/showthread.php?t=19552

If you wanted to make pepperoni, it would be best to debone some thighs and grind the skin and all. But if the fat is an issue then use the skinless ones and maybe add some B & P's special meat binder.

Not sure which way I'll go with it this weekend. See what they have at the store and wing it. Lol.

Thank you very much. I'm just trying to make something a little more "healthier" then pork or beef. I got a 10 lb bag of leg and thigh quarters that I'm going to experiment with. Thanks for this.

[curious aardvark]

well apart from the fact that fat has nothing whatsoever to do with binding and in fact has the opposite effect in quantity.
A little fat adds succulence and juiciness and some flavour - but you can get a similiar effect (without the added flavour) by using a water binding ingredient. I use a few oats (approx 1/3 cup oatmeal per 5lb meat) some people use skimmed milk powder, some use phosphates. I've also used dry onion.
basically anything that will absorb 10x (or more) it's own weight in water will do the job.
If you are going for a fat free sausage then you will need a water binding agent or two.

I'll agree with the rest of that :-)
Although I would never add chicken skin to sausage. But then I never add any extra fat to any kind of sausage anyway. Each to their own :-)

Definitely thighs - legs - obviously - also dark meat, but lots of sinews and a lot more fiddly to just get the meat from.
Thinghs are much much easier to get the meat off.

The absolute best low fat meat for making sausage: is turkey thigh - usually pretty cheap and often comes already deboned.


Any mix that makes a good snackstick can also be used to make fresh sausage and summer sausage without any additions. I know a lot of people add fat to summer sausage - I don't.

And again as far as temps go - pretty much always take any kind of sausage to 160. Ground meat should never really be cooked to a lower temp, as unlike solid meat you are dealing with a product that's had all the bacteria on the surface thoroughly mixed through the whole product.
Also the reason that curing slow smoked sausage is important.

It's really a lot easier to do than it sounds.
We just don't want you poisoning yourself :-)

[laynlow200]

well apart from the fact that fat has nothing whatsoever to do with binding and in fact has the opposite effect in quantity.
A little fat adds succulence and juiciness and some flavour - but you can get a similiar effect (without the added flavour) by using a water binding ingredient. I use a few oats (approx 1/3 cup oatmeal per 5lb meat) some people use skimmed milk powder, some use phosphates. I've also used dry onion.
basically anything that will absorb 10x (or more) it's own weight in water will do the job.
If you are going for a fat free sausage then you will need a water binding agent or two.

I'll agree with the rest of that :-)
Although I would never add chicken skin to sausage. But then I never add any extra fat to any kind of sausage anyway. Each to their own :-)

Definitely thighs - legs - obviously - also dark meat, but lots of sinews and a lot more fiddly to just get the meat from.
Thinghs are much much easier to get the meat off.

The absolute best low fat meat for making sausage: is turkey thigh - usually pretty cheap and often comes already deboned.


Any mix that makes a good snackstick can also be used to make fresh sausage and summer sausage without any additions. I know a lot of people add fat to summer sausage - I don't.

And again as far as temps go - pretty much always take any kind of sausage to 160. Ground meat should never really be cooked to a lower temp, as unlike solid meat you are dealing with a product that's had all the bacteria on the surface thoroughly mixed through the whole product.
Also the reason that curing slow smoked sausage is important.

It's really a lot easier to do than it sounds.
We just don't want you poisoning yourself :-)

Thank again. You guys have been a great help.