Jesser If you use community instead of forum it will allow it.
The Least-Interesting , But Perhaps One Of The Most-Important Meat Processing Topics
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
JoeB hope your trip went well and glad to have you back. Now get after that sausage
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
JoeB That’s packing on the miles on the coach!
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
Denny O We bobble around every year… 7-10k. Retired Military so we have friends and family fm sea to shining sea. A lot of Mooch-docking. Really enjoy the Markets around the east coast… So many creative eats. This year my favorite find was Stuffed chicken breast. Sausage batter of choice and cut a small deep slit in the breast… Use the stuffer to inject the 3-4oz. batter into the breast with a 3/8" horn. Breast will surprising balloon up and hold a lot… Many more finds… Good to be back… Cheers
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JoeB that sounds great. I may have to give something like that a shot myself. Thanks for the inspiration
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by processhead
JoeB said in The Least-Interesting , But Perhaps One Of The Most-Important Meat Processing Topics:
. This year my favorite find was Stuffed chicken breast. Sausage batter of choice and cut a small deep slit in the breast… Use the stuffer to inject the 3-4oz. batter into the breast with a 3/8" horn. Breast will surprising balloon up and hold a lot…
A question on one detail. Is this the breast on a boneless chicken breast?
Is the slit cut in from the edge of the breast? -
JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
processhead They are boneless skinless breasts. They use a knife akin to a scalpel, but I’ve also seen just a small pairing or boning knife. . Make a small cut in the side, ctr of the breast front, fm the edge, centered. It should run parallel in the breast front to rear w/the incision ending in the breast ctr of mass. Use a jerky cannon or in their case an electric 30lb stuffer w/a 3/8" feed horn filling the breast like a balloon. They mass produced dozens at a time by hand. I was amazed how much batter they could pump into a breast. It was the big seller w/endless varieties of different stuffing… sausage, fruit, and vegetable. BTW, no more twisted links… The sausage was crimped/pinched w/natural casing and cut. The Meat guys said it saves time and nobody cared.
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
bocephus Built character… Or the resolve to never have shag in your house… Not ever
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
processhead Remember when I had confused you "Denny O said in The Least-Interesting , But Perhaps One Of The Most-Important Meat Processing Topics:
processhead But was it in boomerang patterns? Ours was yellow with green and red outlines of boomerangs. Seems there was another color too, don’t remember. But it also had the mill finish aluminum facing with the green center insert.
I am confused? What was this regarding, Denny?"
Ah HA! I found it!!( and I thought I had an elapse. Way back at the earlier part of this thread!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
JoeB that is a great idea for chicken breast. I’ll be giving it a whirl. Thanks
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Denny O At least you figured it all out, I stay confused these days.
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