Spicy Dehydrator Chicken Sausage Sticks
Spicy chicken sausage sticks are rich in protein and satisfying without starch or sugar. Paprika, coriander, and chili create warm spice, clear heat, and a savory meat aroma.
Cut chicken (500 g), dry it, and freeze for about 40 minutes until very cold. Grind through a fine plate.
Add table salt (5 g), nitrite salt (5 g), paprika (3.5 g), chili pepper (0.5 g), coriander (0.3 g), and black pepper to taste. Mix for 8-10 minutes until dense and sticky.
Refrigerate the covered mince for 24 hours. Mix it several times during curing.
Pack the mince into a sausage stuffer without air pockets. Pipe thin sticks onto dehydrator mats.
Dry for 2 hours at 70-75 °C and then for about 4.5 hours at 60 °C. Check the internal temperature: chicken should reach 74 °C. If the dehydrator cannot do that, heat the sticks in a 90-100 °C oven until they reach 74 °C inside, then finish drying at 60 °C until firm and elastic.
Cool on a rack for 20-30 minutes, then pack. For longer storage, vacuum seal and refrigerate or freeze.
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