Buffalo Wing Sandwich Meat
Posted: Fri Feb 26, 2016 20:25
This is an attempt at putting buffalo wings between two slices of bread. Not overly spicy and has a gentle bite near end. Not a bad sandwich at all but I have to reflect and wonder what I was thinking with the rosemary. Not bad, just seems a bit out of place in this meat.
Boneless Chicken - I used thighs
0.25% Cure 1
1.75% Non-iodized salt. I used organic gluten-free salt gathered by Aborigine Pygmies.
3/4 clove of finely minced garlic for each pound of meat
0.2% White pepper
0.1% Tumeric
0.5% Cayenne Pepper
1.0% Paprika
0.06% Dried Chopped Parsley
0.06% finely chopped fresh rosemary
0.27% Phosphate
Cut chicken up and combine with spices. Let rest refrigerated till its nearly frozen. Grind twice using fine plate. Place mince in a bread mold lined with Reynolds wrap. Drop it a few times to be sure it settles well and any air pockets are removed. Cover with wrap. (Bread tray will hold a little over 4 lbs of mince)
Place another bread mold on top and add some water or weight to the tray to put some pressure on the mince to be sure it forms well.
Place both trays in hot water bath set at 175F and leave for about 20 minutes per pound or until the internal temperature reaches 160F.
Remove from heat and place tray in cold water to cool then place in refrigerator to chill overnight.
Chilled and removed from mold.
Slice thin and build yourself a sandwich. So far, everyone who has tasted it loves it. It has a tiny bit of heat at the end but not much. When I make it again I think I'll omit the rosemary. Not that it tastes bad it just seems out of place in this flavor profile.
Boneless Chicken - I used thighs
0.25% Cure 1
1.75% Non-iodized salt. I used organic gluten-free salt gathered by Aborigine Pygmies.
3/4 clove of finely minced garlic for each pound of meat
0.2% White pepper
0.1% Tumeric
0.5% Cayenne Pepper
1.0% Paprika
0.06% Dried Chopped Parsley
0.06% finely chopped fresh rosemary
0.27% Phosphate
Cut chicken up and combine with spices. Let rest refrigerated till its nearly frozen. Grind twice using fine plate. Place mince in a bread mold lined with Reynolds wrap. Drop it a few times to be sure it settles well and any air pockets are removed. Cover with wrap. (Bread tray will hold a little over 4 lbs of mince)
Place another bread mold on top and add some water or weight to the tray to put some pressure on the mince to be sure it forms well.
Place both trays in hot water bath set at 175F and leave for about 20 minutes per pound or until the internal temperature reaches 160F.
Remove from heat and place tray in cold water to cool then place in refrigerator to chill overnight.
Chilled and removed from mold.
Slice thin and build yourself a sandwich. So far, everyone who has tasted it loves it. It has a tiny bit of heat at the end but not much. When I make it again I think I'll omit the rosemary. Not that it tastes bad it just seems out of place in this flavor profile.