Meats and Sausages
Chicken Fermented Sausage
American fermented sausage. Chicken thigh meat will create a better color than the breast. Chicken fat becomes semi-liquid already at room temperature, and should be replaced with pork hard fat (back fat or hard fat trimmings). The moisture level of chicken meat is high and its skin is often microbiologically dirty (contains undesirable bacteria). In addition to common pathogens that may be present in chicken meat, Campylobacter jejuni is typically associated with poultry meat. Bactoferm™ F-LC bio-protective starter culture is a good choice as it inhibits Listeria monocytogenes and can be used at a wide range of temperatures. Due to the high initial pH (low acidity) of the chicken meat it is essential to limit the time the sausage mix is left at temperatures over 15.6º C (60º F) which favors the growth of Staphylococcus aureus.
| Meats | Metric | US |
|---|---|---|
| Chicken meat | 800 g | 1.76 lb |
| Back fat or pork hard 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 |
Instructions
- Grind chicken and back fat through 3/16” plate (5 mm).
- Mix all ingredients with meat.
- Stuff firmly into 36-40 mm hog casings.
- Ferment for 24 hours at 22º C (72º F), 85% humidity.
- Optional: during fermentation cold smoke from time to time at 22º C (72º F) or lower.
- Dry for 18 days at 14-12º C (58-54º F), 75% humidity. Drying may continue past 18 days but the sausage will be much drier.
