Water to meat ratio

[DSB502]

Any thoughts and water to meat ratio for chicken brats and using carrot fiber and cold phosphate? This will be my first time doing chicken brats.bolded text

[shoprat53]

I always use sure gel in all my chicken sausage,as for the water between 1 to 1.5 ounces per pound hard to say some seasoning seem to take more some less. I kinda go by look and texture mix very well to get the protein extraction. Hope this helps just made some jalapeño smoked sausage from chicken one of my favorites. Also if using breast may need more water than if using thighs I personally prefer the the thighs.

[DSB502]

shoprat53

[Jonathon]

DSB502 Make sure you factor in the amount of water that was injected into the chicken before it got to you. As shoprat53 says, using sure gel will probably give you more of a bind than carrot fiber, now, if you want them just as regular fresh brats it is not as important.