Chicken summer sausage?

  • Happy holidays everyone!
    I would like to experiment makng summer sausage using chicken thighs .
    Maybe a little healthier .
    I’ll be using Walton’s seasonings
    How much carrot fiber for 10 pounds of chicken?
    Any cooking changes on the smoking procees?
    Or,did I miss any previous written information on this?
    Thank you very much for your help

  • Admin

    I have never tried a chicken summer sausage. We usually do chicken brats or chicken snack sticks. There are a lot of similarities between snack sticks and summer sausage, just a larger diameter though.

    If anyone else has tried chicken summer sausage, I hope they’ll chime in and let us know their results too! I think we’ll have to add chicken summer sausage to our list of things to try and put out an exact recipe on.

    You can use approximately 1.6 ounces of carrot fiber for 10 lb of meat (4 oz per 25 lb of meat is normal usage).

    Biggest change to the cooking cycle would be to cook to 165 degrees since it is poultry.

    Poultry can also have a bigger tendency to “stall” during smoking, so try to add a water pan if there is room to help keep humidity as high as possible.

    My only last comments would be to make sure and get good protein extraction while mixing everything. That with a binder or additive like carrot fiber will help bind up as much water as possible to keep a lean meat like chicken as moist as possible.

    Good luck and let us know if we can help with anything else!

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  • @alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!

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  • @Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!

    Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!

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  • A

    Lol, no rice in Andoullie. You are thinking of Boudin.
    I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
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    LaPlace, LA is, The Andoullie Capital of the World!

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    @jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.

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