Chicken Pepperoni

[huntlakewood]

I am new at doing a lot of smoking. I made some pepperoni, jerky, and summer sausage out of deer this year using the kits from Cabelas and instead of beef fat I used bacon ends and pieces it turned out real good.
Now I want try to make some Pepperoni out of chicken I was thinking of using the kit from Cabela's again. The ?'s are

1. Can I use the same kit that I used for my deer or do I have to get a special one for poltry?

2. Do I need to add fat to it if so Beef or Pork? Can I use Bacon ends and pieces like I did for my deer pepperoni?

Any ones  will help

[Alchase]

I can't answer your question, but your idea of using bacon instead of fat (or suet) is a great idea. I am definitely going to try that myself.

[huntlakewood]

I bought the bacon ends and pieces from cash and carry

[dogtuk]

Yes you can use the same kit and seasoning i know you do add pork to chicken sausage but not sure the ratio i think 70-30 but not sure i will try and look it up for ya

[gasman]

Hey Jay, I got the recipe book on sausages and jerkey's i picked up at Cabelas. You should come by and check it out. I bet there is a recipe in there that could halp you.

[carpsniperg2]

i got a batch of summer sausage that i am going to be making tomarrow i use bacon ends and pieces with all my stuff and it always turns out good i don't think you can go wrong with bacon

[billythekidrock]

From R. Kuta's book.
For turkey sausage they call for 20lbs turkey and 5lbs pork butt. I am sure the ratio would be the same for chicken.

[huntlakewood]

Thanks for all the info keep it coming. BTKR the turkey sounds good to after I make the chicken I am going to have try that too.

Pete I am going to have get that book from you sometime this weekend.

Thanks again

[huntlakewood]

First off all Thank you for all the Feed back.
OK my day at chicken peperoni ( or two days ) bought chicken Friday night and started thawing ( 3bags of boneless chicken thighs plus 3 boneless chicken breast) 20lbs of chicken plus 5 lbs bacon ends & pieces Saturday grind ed, mixed and stuffed & started to smoke at 5pm first batch finished 2am Well the last batch will finish about same time Monday morning ( have a small 15" wide smoker)
. Every thing went well pepperoni tasted good just a little too greasy next time I am going to add just 3 lds bacon ends and 22 lbs chicken and see how that is over all pepperoni turned out good and got to play and train the puppy had a great weekend.

Gasman have a couple of packs for you if you want to pick up before next weekend.

Turkey next time 

[gasman]

I am waiting 

[huntlakewood]

Ok the chicken had good reveiws this weekend going to try turkey will let you know

[NRA4LIFE]

Lakewood,

Was the skin still on your chicken pieces?  I made some turkey/chicken brats one time and the recipe called for leaving the skin on and grinding it right in with the pork mixture.  Didn't care too much for that and they were real greasy.  Next go round I took the skin off, much better.

[huntlakewood]

Lakewood,

Was the skin still on your chicken pieces?  I made some turkey/chicken brats one time and the recipe called for leaving the skin on and grinding it right in with the pork mixture.  Didn't care too much for that and they were real greasy.  Next go round I took the skin off, much better.

NRA4LIFE
No I bought boneless chicken thighs in the bag from Costco. I cut off some of the fat and skin that was left on.
20lbs of chicken (Costco)
5lbs bacon ends and pieces (cash n carry)
Smoke House Seasoning Kit (Cabela's)
Mine too turned out alittle greasy (not much) so I am going to back off on the Bacon this time. Plus My wife picked up ground turkey for me which as fat already added. One thing that I found out with pepperoni after it set in the fridge over night it was not so greasy. ( still was a little).
Hope this helps