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Chicken franks (by weight)

Posted By: Joe Ames
Date: Tuesday, July 4, 2000 at 4:08 a.m.

CHICKEN FRANKS

% by weight

75.50 - Skinless, boneless drumstick meat
15.50 - Water
03.00 - Soy Protein Concentrate powder
01.50 - Tender Quick
01.50 - * Spice blend
01.00 - Non Fat Dry Milk
00.50 - Smoked salt
00.50 - Phosphate
00.50 - Hydrolyzed Vegetable Protein, Savory type
00.50 - MSG
100.00 - Total

SPICE BLEND

25.00 - Pepper, white, ground
25.00 - Sugar
25.00 - Paprika, Hungarian, sweet
10.00 - Coriander, ground
07.50 - Mustard, flour
07.50 - Nutmeg, ground
100.00 - Total.

Procedure -
Keep cold.
Grind meat twice through a fine plate.
Mix all dry ingredients.
Add dry ingredients to water.
Add meat to spice water/blend. Mix until mixture begins to get “tacky”.
Grind again through a fine plate.
Allow to cure under refrigeration at least 12 hours.
Stuff and link into plastic hotdog casings. Prick with needle to remove any air pockets.
Cook in simmering water, 190 F. until internal temperature reaches 160 F.
Chill in cold water, remove casings. Allow to dry. Freeze or eat

Notes:
Chicken thigh meat binds very well. However, any appropriate meat block should do.
Don’t worry about any tendons, they will disappear upon cooking.
The taste of the finished product will be better the next day, as flavors “marry”.
The smoked salt can probably be replaced by liquid smoke, or a light smoke in a smoker.

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