I ground up some of the chicken fajitas. Added 5 oz water and 1 t cure #1
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Stuffing into 19mm clear collagen.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4607.jpg)
Being the chicken was pre cooked i am giving the sticks 140* heat with 2 pucks of messywood ;D
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nepas
"Being the chicken was pre cooked i am giving the sticks 140* heat with 2 pucks of messywood"
Rick that statement brings up a curiosity question. If the meat is "precooked" why would you need to add cure #1? Or is that just for flavoring? Just habit?
Quote from: Tenpoint5 on September 24, 2009, 10:13:53 AM
"Being the chicken was pre cooked i am giving the sticks 140* heat with 2 pucks of messywood"
Rick that statement brings up a curiosity question. If the meat is "precooked" why would you need to add cure #1? Or is that just for flavoring? Just habit?
I guess just more habit. I get a bit more worried with doing fowl jerky and sticks than i do pork or beef. If it dont work i'm only out 2 pucks, some casing and about an hour of time.
nepas
Kinda figured it was the habit thing. Be interesting on the results
They me end up being dry, you did not add any fat replacer did you?
No dint add no fat. I moved em to the big house ;D :D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4613.jpg)
nepas
Nepas looking good.
Kinda of a stupid question, what is messywood?
HR
Quote from: Hopefull Romantic on September 24, 2009, 12:00:49 PM
Nepas looking good.
Kinda of a stupid question, what is messywood?
HR
messywood is slang for mesquite ;D
nepas
Quote from: NePaSmoKer on September 24, 2009, 12:20:17 PM
Quote from: Hopefull Romantic on September 24, 2009, 12:00:49 PM
Nepas looking good.
Kinda of a stupid question, what is messywood?
HR
messywood is slang for mesquite ;D
nepas
I bet WTS does not condon that... ;D ;D ;D
HR
Chicken Fajita snack sticks sounds good and starting to look good also
If they do turn out a little dry you can freeze some chicken skin and emulsify it then add to the chicken. I do this when I make chicken sausage, works for me