Dehydrator Chicken Sausage Sticks with Orange and Herbes de Provence
Dense chicken sausage sticks provide complete protein with very little carbohydrate. Orange zest, herbes de Provence, and soy sauce give a bright herbal-citrus flavor without sweetness.
Cut chicken (500 g) into small pieces, dry it, and chill in the freezer for about 40 minutes until very cold but not frozen solid. Grind through a fine plate.
Add table salt (5 g), nitrite salt (5 g), soy sauce (10 g), orange zest (1 g), herbes de Provence (1 g), nutmeg (0.25 g), and black pepper to taste. Mix for 8-10 minutes by hand or about 5 minutes in a mixer until dense, sticky, and uniform.
Transfer the mince to a container, cover, and refrigerate for 24 hours. Mix 2-3 times during curing so the salt and spices distribute evenly.
Pack the mince tightly into a sausage stuffer with no air pockets. Pipe thin sausage sticks onto silicone dehydrator mats and cut them to a convenient length with scissors.
Dry for the first 2 hours at 70-75 °C, then for about 4.5 hours at 60 °C. For a safer home method, check that the chicken sticks reach 74 °C inside; if the dehydrator cannot bring them to that temperature, heat the shaped sticks in a 90-100 °C oven until they reach 74 °C inside, then finish drying at 60 °C until firm and elastic.
Cool completely before packing. Store vacuum sealed in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
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