Phil Layfield No, you don’t need to add sure gel or carrot fiber, it will help but you can do it without it. Just make sure you mix it very well and get lots of protein extraction. I’d add about a quart of water per 25 lb of meat, if you arent using a binder I wouldn’t add more than that.
Chicken/Pork Snack Sticks
Question for y’all on the process. I am hoping to get a little free time to make these on the weekend. I plan on 50/50 should I get protein extraction with chicken pork mixture? I’ve never stuffed with chicken so this will be an experience for me.
deplorablenc1 I made some fresh chicken brats a couple weeks ago and all I have to say is keep your chicken ice cold
(I used breast) cause I ground it once through a 1/8 plate and after I got done mixing it was kinda loose, it might be a different texture with the pork you’re adding, it won’t take much to get protein extraction I would think, which I’m guessing you want. Also I would use a binder too. Post pics and let us know how they turn out. One other thing I noticed when cleaning the equipment the chicken sausage basically turned into glue it was a pain in the a$$ cleaning. Good luck
Never tried chicken before. Would never have considered it before finding this group of meatheads.:grinning: Will be interested in the results.
deplorablenc1 Yeah you will want protein extraction for sure and I would also go with adding a binder. You didnt say what cut of chicken but I am assuming breast? That means this is going to be low on fat content so a binder like Super Bind or Carrot Fiber, even Sure Gel, will help out a lot! what blackbetty61 says is also true, cold, cold and colder will help you out!