A variant of my original recipe Keto-Chickchips with only a slight change. There will be many more to come. Like my previous version, this is made entirely of Chicken-Thighs. In the last version, I used different toppings instead of adding them directly to the chicken.
Start out with Boneless-Skinless-Chicken thighs. Mine weighed in at 1700 grams. I would suggest making at least 900 grams worth. I prefer to use the metric system because it's so much easier to work with, especially with percentages. Oh yes, there is some easy math percentages you have to do. Don't be alarmed, it's straightforward.
Clean up the thighs looking for excess cartilage and bones. Cut into bite-size pieces and partially freeze. Freezing them a bit makes it easier to process in a food processor grinder.
Here comes the math. This recipe is only limited to your imagination. Use caution when adding other spices/herbs. The addition of other ingredients could interfere with the binding of the proteins (Active RM). You cannot change the Cure or Activa percentages. Let's do some math.....
1746 grams X 1.2% (or .012)= 20.952 (Rounded up to 21 grams). So dang easy.
Step #1- Measure out the Cure, Seasoning, Activa RM, and set aside.
Step #2- Clean as described above and cut thigh meat into bitesize pieces.
Step #3- Partially freeze and process in the food processor to make a pate consistency.
Step #4- Using a kitchen aid (dough hook) or something equally as powerful toss in the processed chicken (working in batches if necessary). Mix on low and using a tablespoon as your dispensing tool add everything that was mixed in Step #1. This will take some time, but it's crucial to thoroughly combine. Adjust the speed to accommodate everything.
You need a very wide plastic wrap for this next step. I used 24-Inch. At this point, you will need to decide for yourself what diameter chip you want to make. I made a 4-inch (100 mm) cylinder knowing that it was going to shrink during dehydration. Note: I've made 60-75 mm with excellent results.
Layout the plastic wrap, sprinkle some water on top which helps with forming the cylinder and place chicken in the center. As you shape and roll, make sure to squeeze the ends rolling in the opposite direction. Squeeze out all the air, all the while developing into a log/cylinder. I must have turned this thing 25 plus times. Again you can shape into what diameter you desire.
They were tied off with butchers twine. The twine was rolled around the ends many many times until it was extremely tight. I cannot emphasize how important it is to tie very tight. Vacuum seal!!!!
Note: After Vac-Sealing, the Chicken needs 36-48 hours to cure (24-Bind protein). With the help of the Activa-RM (Meat-Gloo), it takes a minimum of 24-Hours to bind the proteins. Do not skip this time under refrigeration.
For the Geeky and Nerds out there, this is an electronic caliper. The diameter measured at 100.5mm. I am documenting T & T's for a later article. The article will be contrasting existing T & T suggestions as well as apps. Also, I will focus on the danger zone, Log Reductions, and Pathogen proliferation. Measure before vacuum sealing if you decide to do this, please.
Sous-Vide Processed at 145.5℉ for 5-Hours. Shocked in an Ice-Bath until very cold than refrigerated.
After the elapsed time under refrigeration, they were unrolled. As an option, you can cold smoke like I did but is undoubtedly not needed. Sprinkle some ranch seasoning and cold smoke for 2-Hours. Before slicing, I stuck them in the freezer for 45-Minutes which will make it easier to slice. The setting I used on the slicer was 2. I've used 2.5 before but prefer 2 now.
Layout across dehydration racks and sprinkle more ranch seasoning on both sides. Dehydrate until they take on the texture of a chip.
