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Title: Chicken Dog #2
Categories: Makemeat
Yield: 5 Pounds
| 5 | Feet small hog or sheep casings | |
| 5 | lb | Chicken meat-15% fat |
| 1 | c | Nonfat dry milk powder |
| 1 | tb | Onion powder |
| 1 | ts | Garlic powder |
| 2 | ts | Finely ground coriander |
| 1 | ts | Dried marjoram |
| 1 | ts | Ground mace |
| 1 | ts | Finely ground mustard seed |
| 1 | tb | Paprika |
| 1 | tb | Sugar |
| 1/4 | ts | Ascorbic acid EITHER- |
| 3 | ts | Salt and -see next line- |
| 1/2 | ts | Saltpeter OR- |
| 5 | ts | Commercial meat cure such as Morton's tender quick |
Prepare the casings. Mix the chicken with all remaining ingredients, grind through the coarse disk. Chill for 30 minutes. Run through the fine disk. Chill another 30 minutes. Run through the fine disk and stuff into casings. Twist off into 5" lengths. Smoke in a cool (80-90) smoke for 2 hours. Steam or simmer the links 30 minutes or until they are cooked through. Cook, pat dry, and refrigerate. Allow to cure for three days before heating and eating.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.
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