• Regular Contributors Veteran

    Made 8 pounds of chicken summer sausage. 4 pounds of spinach and feta and 4 pounds of Supreme pizza. Increased the seasoning by 20% used smoke meat stabilizer instead of E.C.A. and added soy protein.

  • Power User PK100 Regular Contributors Team Grey

    AND…? Do tell, do tell…inquiring minds want to know.

  • Team Blue Admin Walton's Employee Power User

    shoprat53 yeah, Im with twilliams, we need to know if how this came out? Did you add any fat, did you use breast, thigh or what?

  • Regular Contributors Veteran

    Well T Williams I use chicken thighs and save the skin freeze the skin and use it for fat have some friends that can not do pork. You really have to mix the meat I mix mine for about 10 minutes. Then I stuff them in the 1.5 by 12 inch casings smoke then on the same schedule as the pork except I pull them at 145 and finish in sous vide to 165. Have done them before turn out good friends and family seem to like them. I usually use something other than your typical summer sausageseasoning. The spinach and feta go really well with chicken.

  • Regular Contributors Veteran

    Both the Supreme pizza and the spinach feta came out great. The flavor of the spinach feta really shines in this cured sausage. The texture is different than your pork summer sausage. It is more creamy almost like A hot dog, it may firm up after resting in the fridge overnight. Am definitely going to make the spinach feta again. The supreme pizza I think will improve as it rest as some other cured sausages do. Being all chicken no pork my kosher and Muslim friends will really enjoy these. You would think they have to be better for you than the pork ones? Maybe I can eat more than just A few slices have lost close to 60 pounds in last 6 months. Try to keep my calorie intake around 1500 A day, feel great and can enjoy things I could not do as A fat boy.

  • Team Blue Admin Walton's Employee Power User

    shoprat53 Depends on what you mean by better and what different peoples health requirements are. I am firm believer that it isn’t fat that is making us fat but a combination of things. I myself eat a lot of fat, probably close to double the RDA on many days but I try not to mix it with carbs and I try not to eat junk food.

    In general though, yes, I would think for the average person that all chicken brat would be healthier. I’ve brought this up to our old application specialist a few times when I was trying to make a low fat chicken brat and he always told me not to use the word healthier because it is different depending on goals. Sorry, rambled a bit there!

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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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