u/Stormy_Gesler

I used skin on chicken thighs. Ground twice on the 5mm plate. I added 1% potato starch as a binder because I wasn't sure how much myosin I would be able to extract from chicken (I don't usually use binders)

They turned out amazing!!! Definitely doing again

Edit: I used 1.5% salt. And a mixture of spices including black pepper, mustard, paprika, garlic powder, a bit of brown sugar, and some herbs. I really was just throwing things around so I didn't write the recipe down. I followed Chud's (beardy youtube guy) guideline for spices where 0.5% is main flavors 0.25% is supporting flavors and 0.15% (or less) is add-ons