First time butchering, everything went wrong, & a quick question

[U_Stormcrow]

Never really considered ground for poultry, but yes, considering the cuts of beef or pork that grind into an edible sausage, loaf, or patty, that's another good method to prepare tough meats. Do you add fat to your chicken sausage? Might be something worth a try for variety here.

I do - my birds free range, they tend a little lean. I like lean sausage - 30% is just too fatty for me. So I don't add much, but I do add a bit. That said, if you've ever left beef fat, pork fat, and chicken fat on a cutting board at room temp (I **REALLY** hope you haven't - but if you had...) you would find that the chicken fat (same is true of duck, and I assume all poultry) is "softer" at room temps. [Trust me on this] If you use extra chicken fat to make your sausage less lean, it will never firm up the way a beef, pork, or mixed meats sausage will unless quite cold.

You are welcome to experiment - I still do - and you can even go extra fat free - but I routinely buy pork shoulders, and reserve some of the fat when I trim them for sausage making. You can do the same thing with picnic hams, and add a bit of smoky-ness (good if you are doing sausages in the oven, and don't have time to smoke) - but either make sure you don't include skin in your trimmings, or double grind it before mixing with the ground poultry and stuffing. Otherwise, the texture in your sausage when you get a bite is like chewy, flabby bacon.

 

[AA Maple]

I like lean sausage - 30% is just too fatty for me.

Hmmm. I like a very high fat content in sausage myself.

Yes, I'd probably use fatback and not try to rely on anything less firm. I may try sausaging up some ducks this fall. I'd have high hopes for that and I think there's probably some traditional Chinese style recipes I could find.

 

[U_Stormcrow]

Hmmm. I like a very high fat content in sausage myself.

Yes, I'd probably use fatback and not try to rely on anything less firm. I may try sausaging up some ducks this fall. I'd have high hopes for that and I think there's probably some traditional Chinese style recipes I could find.

If you can't, hit me up, I'm a sometimes cook and may know a few. (Kept two of the breasts aside yesterday, didn't use them in the sausage - duck breast steaks, wild rice, a nice garlic orange glaze... I mean, granted, better with the skin but the ants... I was in a hurry.)

Do you have a five spice blend you like, or make your own? I have Morton and Bassett right now, its ok, but not great.

 

[U_Stormcrow]

Does it... Does it actually work, though? That seems much more convenient than the mini guillotine I've been designing.


And @everyone, I haven't yet thanked you all for your support and advice -- thank you!!

I've busted one of those, but I was angry at the time and not using it properly (they are good at cutting PEX, much less good for largish diameter PVC). Check the handle - they are all hollow but some are a little more flimsy than others - not sure what brand mine was, but part of the handle folded and twisted.

OTOH, you can buy replacement blades for them, which is nice - no need to sharpen.

 

[Molpet]

Does it... Does it actually work, though? That seems much more convenient than the mini guillotine I've been designing.


And @everyone, I haven't yet thanked you all for your support and advice -- thank you!!

Oh it works, I have done a bunch. I sharpen a couple times. Can chip the blade on a old roo or tom.

 

[Molpet]

Letting them hang upside down about 10 seconds seems to help with that.

I will have to try putting them in the other way and letting them hang longer

 

[Molpet]

I just finished doing 18 CX this morning. This time I went with the bypass loppers! NOT anvil. Highly recommended. No way of messing it up. One quick snap and done. I purchased a new set just for this purpose, these are also easy to sharpen if need. They were very sharp off the shelf.
View attachment 2695693

I started off using those, but switched to pipe cutter. Easier to hold the head and then cut.

 

[RoosterML]

I started off using those, but switched to pipe cutter. Easier to hold the head and then cut.
View attachment 2695713

I did not need to hold the head

 

[avidity]

I started off using those, but switched to pipe cutter. Easier to hold the head and then cut.
View attachment 2695713

Does it... Does it actually work, though? That seems much more convenient than the mini guillotine I've been designing.


And @everyone, I haven't yet thanked you all for your support and advice -- thank you!!

 

[aart]

I did not need to hold the head

Was bird in a cone or....?