Chef I miss those French fries. When I got back to the US after my first deployment as a young Marine over 35 years ago, my sister and her family offered to take me out to lunch and asked what I wanted. I said McDonald’s double quarter ponder with cheese and a large French frie. Life was simpler back then. I could actually eat at McDonald’s then, not so much now.
has a anyone used chicken for sticks
Deer creek last edited by
has anyone used chicken too make sticks if so how were they
I have done chicken brats before, I am interested in this as well. My wife likes pre-made turkey sticks.
Deer creek There is a bunch of information here on using chicken to make cured sausages as it was the 1st “project” I started working on when I got here. I’ll post some links below but the main thing is if you are wanting to stay with mostly breast then using Carrot Fiber with Cold Phosphate will give you the best product. Just know going into it that cold phosphate works by increasing the pH of the meat which makes water bond with the meat more effectively but it also reduces shelf life. If you are using chicken thighs then you can use just the carrot fiber or sure gel.
I think I am going to get a video on chicken snack sticks going here soon.
Actually, this one will probably have the most relevance https://meatgistics.waltonsinc.com/topic/1850/gamebird-gourment-pheasant-snack-sticks?_=1588681039053 if you are willing to add pork fat.