They look good. You ever get around to making the chicken sticks?Thanks Habs,
I didn't.. I think next weekend Ill give it a try now that you mention it, hopefully I can come up with some seasonings that work with poltry. (Probably keep it simple)
2 1/2 pounds chicken meat, diced
1 tablespoon chopped garlic
2 tablespoons chili powder
4 tablespoons paprika
2 teaspoons cayenne
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon crushed red pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
2 teaspoons onion powder
1/2 teaspoon garlic powder
I had a busy day, and didn't have much time to look at your recipe. I'll take another look at it. People differ in taste, so I'll just go by what I noticed in the amount of ingredient or lack of ingredients.
Fat - will be needed. Chicken fat has a very low melting point. If you don't want to use pork fat, maybe add Soy Powder or Powder milk to keep sausage from getting crumbly.
Liquid - I always add a liquid when I make sausage; maybe for sticks it is not needed. For this amount I would add 1/4 - 1/2 cup of liquid.
Garlic - you have fresh chopped plus garlic powder. Maybe both can work with out too heavy a garlic flavor
Chili powder - seems high
Paprika - is very high
Cayenne - seem high to me, but if you like heat it maybe alright.
I haven't had time to look at the rest. I look at it some more.
I didn't mention that cure #1 is not in the recipe. Since you've been making sticks, I knew you know that it is needed. The amounts for the rest of the recipe looks good. I'm guessing you are using table salt. For myself that looks a little low, but seasonings can always be adjusted after you do a taste test. Let me know if you make it and how it comes out.