fallflight Yeah you absolutely need to add some water, that will help for sure! I’d start at 1 qt of water per 25 lb batch and go from there. Usually, 1-1.5 is a good amount but I’d recommend you start at 1.
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!