• Regular Contributors Veteran

    Just finishing up the last few pounds of my chicken jalapeno summer sausage. Bring it in to sous vide when it hits 150 degrees. If you make chicken summer sausage you really have to get good protein extraction. I also use sure gel for chicken. I use soy protein for my pork sausages, just seems to work well with pork.

  • Team Blue Admin Walton's Employee Power User

    shoprat53 Yes, grinding a 3rd time isnt a bad idea with chicken sausage either. Basically, make it goup before you stuff it and I agree that Sure Gel is better than soy for chicken. Another thing I have used is super bind with chicken and that has worked well. It doesn’t actually have protein in it but it does a very good job in catching all the moisture that the meat expells.

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Meatgistics is brought to you by Walton's (waltons.com). 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. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

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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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