Chicken Sticks?

  • I’m setting up to do (2) 25# batches of all beef snack sticks over the next week. I’m also planning on doing a 3rd batch with Chicken, Gigawatt Seasoning, Mozzarella Cheese, ECA, & Sure Gel. My question is… I plan to use 17#'s Boneless Skinless Chicken Thighs (Breasts if I can’t find that many thighs) mixed With 8 #'s fat. I don’t have 8#'s of Pork Fat on hand. Do you all think an uncured pork belly would be a good substitute for the pork fat, and if so should I adjust the meat to fat ratio since the belly isn’t all fat?

  • Power User

    @PaulGrant I would think that pork belly would work great! You would want to adjust your ratio a small amount although I’m not sure of an exact figure.

  • Team Orange Power User

    @PaulGrant Thighs are pretty fatty to begin with, have you tried making a patty just to see how they come out before you add any pork? When testing new recipes that’s what i do. I just don’t know taste/texture wise how that would come out. Pork belly has a very high fat ratio, might be too much, you could always just use a pork butt. I tend to buy boneless pork butts at Restaurant Depot. If you have one close by they have really good prices.

  • I agree with Parksider on the chicken thighs. Made many batches of various flavors using only thighs. Haven’t found the need to add extra fat. Sometimes I do add a little more seasonings, maybe 10 to 15% more. I also use carrot fiber for added moisture retention.

  • Power User

    @msalmon I used boneless/skinless chicken thighs on my recent chorizo and added a ratio of fat to bring it to 30+% although I was looking for a fatty product as chorizo tends to be quite high in content. It wasn’t until I started stuffing that I remembered that was going to use a little carrot fiber. D’oh! Surprisingly they didn’t lose much fat when cooking.

Log in to reply


  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics

Who's Online [Full List]

14 users active right now (5 members and 9 guests).
Gary Schoenhard, RayStripling, stiezzi, Joe Hell, PapaSop, twilliams, halmeyer, Kody11, percheye, keefer, Tex_77, moosemeat, Memansausage

Board Statistics

Our members have made a total of 13.8k posts in 1.9k topics.
We currently have 8.1k members registered.
Please welcome our newest member, Paul Nidey.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics





About Meatgistics

Meatgistics is brought to you by Walton's ( Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.