Chicken Brewed Sausage
American brewed sausage. Craven thigh meat will actualize a bigger blush than the breast. Craven fat becomes doughy already at allowance temperature, and should be replaced with pork adamantine fat (back fat or adamantine fat trimmings). The damp akin of craven meat is aerial and its bark is generally microbiologically bedraggled (contains abominable bacteria). In accession to accepted bacilli that may be present in craven meat, Campylobacter jejuni is about associated with banty meat. Bactoferm™ F-LC bio-protective amateur ability is a acceptable best as it inhibits Listeria monocytogenes and can be acclimated at a advanced ambit of temperatures. Due to the aerial antecedent pH (low acidity) of the craven meat it is capital to absolute the time the sausage mix is larboard at temperatures over 15.6º C (60º F) which favors the advance of Staphylococcus aureus.
|Chicken meat||800 g||1.76 lb|
|Back fat or pork adamantine fat trimmings||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Dextrose (glucose)||10 g||2.5 tsp|
|Sugar||3.0 g||1.2 tsp|
|Pepper||3.0 g||1.5 tsp|
|Coriander||2.0 g||1 tsp|
|Ground mustard||2.0 g||1 tsp|
|Allspice||2.0 g||1 tsp|
|Garlic||5.0 g||2 cloves|
|F-LC culture||0.5 g||use scale|
- Grind craven and aback fat through 3/16” bowl (5 mm).
- Mix all capacity with meat.
- Stuff durably into 36-40 mm hog casings.
- Ferment for 24 hours at 22º C (72º F), 85% humidity.
- Optional: during beverage algid smoke from time to time at 22º C (72º F) or lower.
- Dry for 18 canicule at 14-12º C (58-54º F), 75% humidity. Dehydration may abide accomplished 18 canicule but the sausage will be abundant drier.