Let’s make some smoked chicken hot dogs!! A very flavorful alternative to the traditional hot dogs and because they freeze great we can make a bunch and save for later.
When it comes to making hot dogs (regardless of the protein) texture is everything. The end result should have a nice snappy bite with a bouncy texture. We are going to achieve this by pre-grinding our chicken twice before we emulsify it. This will put less stress on our food processor as most of the heavy work is being done by the grinder.
In addition to pre grinding we will also be pre seasoning our meat. When salt is added to meat and allowed to rest in the refrigerator a protein known as myocin is extracted from the meat. This protein is vital in making our emulsion happen. The more myocin that’s extracted the better and stronger our bind between water and fat will be.
You technically don’t have to emulsify this sausage. A double grind will be perfectly fine and make for a yummy sausage but if you want that velvety texture that comes with emulsification you need to know one thing thing about your food processor. Don’t overload the bowl and if you see your unit struggling turn it off. I’ve seen many folks burn their motor out by overloading the bowl. This is mostly because the food processor’s motor isn’t strong enough.
A good food processor with sharp blades (we use one called Robot Coupe) is a great tool for making emulsified sausages (and lots of other things). If the blades are not sharp you will end up whipping air into your meat creating a “fluffy” or “pillowy” texture. It will still be yummy but it’s not the texture we are looking for. The Robot Coupe is quite possibly the best food processor I’ve ever owned and trust me when I tell you. I run a commercial kitchen and this guy does the work of 4 employees. It’s a little pricy but you get what you pay for. Just make sure your food processor has a strong motor and sharp blades. In addition to a food processor you’ll need to apply some standard emulsified sausage preparation techniques (see below).
After your sausage is made and once it’s smoked (if you choose to smoke it) you’ll poach them for 30-35 minutes or so at 176F. In my opinion this will deliver the best texture for this hot dog. A great way to keep your temps in check is by using a sous vide cooker. We use several but I’ve found that the sous vide by Inkbird is an affordable option and does the job just fine. Once it’s finished poaching it’s ready to eat. Just remove the casing and enjoy your sausage masterpiece!!
On a side note if you plan on cooking your chicken hot dogs in your smoker with high heat you must add steam or hot water to the smoker to create a very humid environment. If you don’t do this your sausage will come out rubbery 😔.
Follow basic emulsified sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F)
- Grind your meat and fat separately.
- Season the ground meat with salt, cure, and refrigerate overnight (optional)
- When it comes time to chop, chop the seasoned meat first till smooth
-keep temp under 40F
- When you add the fat add the rest of the seasonings and binders
-keep temp under 55F
- Add ice in increments to maintain a low temperature
-during the chopping of the meat
-during the addition of fat
- Chop till farce is smooth – fat and meat particles are no longer visible and everything looks homogenous
- Stuff the farce into sausage casings and prick out any air pockets
- Cook by poaching in 176F water for 1 minute for every “mm” that your casing is wide.
-20mm sausage will poach for 20 minutes (roughly)
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Affordable Probe Thermometer
- Chef Knife – KOTAI
- Boning Knife
- Sausage Pricker
- Iwatani Professional Chef Torch
- Insta Cure #1
- Potato Starch
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Robot Coupe Commercial Food Processor
- InkBird Sous Vide
- Bella’s Cold Smoke Generator
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
Smoked Chicken Hot Dog
If you are making sausage adjust the servings to reflect the total weight of your meat and fat
- Debone your chicken and remove the skin. Cut all of your chicken meat and chicken fat into small pieces and set in the freezer to chill. You want the temp 32f-35f
- Grind your very chilled meat and fat separately 2 times. First on a 6mm plate then on a 3mm plate. Be sure that you meat and fat are very cold during this process and keep them separate. Have your meat in one bowl and your fat in a different bowl.
- Add all of the spices EXCEPT the potato starch to the meat only and mix well to combine. Cover and refrigerate overnight. Place the fat in the fridge as well.
- The next day clean and rehydrate your sheep casings
- Take your meat and fat out of the fridge and rechill it. Once your meat gets to around 30F place the meat only in your food processor. Chop the meat for 60 seconds. Half way through add 1/2 of the ice and continue chopping. The end result should be a smooth farce (batter)
- Once your meat has been properly chopped add the fat and the rest of the ice and continue to chop on high. Run the food processor for 60 – 75 seconds till you achieve a smooth paste again. Finally add the potato starch and chop for another 20-30 seconds or till everything is well incorporated.
- Stuff your mince meat into the sheep casings, link, and prick out any air pockets.
- Cold smoke your hot dogs for 1-2 hours then poach in 170f- 175f water bath for 30 minutes
- Once poached, cool the sausages down and refrigerate or freeze. To eat simply heat back up by grilling, deep frying, or poaching. Serve with a side of chips (french fries)
If you plan on hot smoking these sausages
- be sure to add a pan of very hot steaming water to the inside of your smoker. This will help keep the hot dogs moist and give you a nice "snap"!
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