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Turkey sausage snack sticks

post #1 of 8
Thread Starter 

Just wondering if anyone has tried this, and if it is even possible due to samonilla poisoning. Would using cure stop that risk? I have had duck and goose snack sticks but i know that meat can be eaten not fully cooked. Just asking because turkey is readily availible,  healthier, and cheaper than duck. Your feedback is well appriciated . Jeff

post #2 of 8
Quote:
Originally Posted by yrrndsmoker View Post

Just wondering if anyone has tried this, and if it is even possible due to samonilla poisoning. Would using cure stop that risk? I have had duck and goose snack sticks but i know that meat can be eaten not fully cooked. Just asking because turkey is readily availible,  healthier, and cheaper than duck. Your feedback is well appriciated . Jeff



Always use cure when smoking any kind of meat for sausage. Now if your going to make fresh Turkey , like brats then cure is your call.

 

And yes Turkey, chicken, and water fowl have been made into sticks.

post #3 of 8
Thread Starter 

Thanks Rick, going to give it a try and see how it turns out. Probably going to try 50/50 turkey/pork butt and just use my AC Leggs 114 seasoning with some extra jalapeno powder. would using soy protein powder be a good idea to help retain some moisture?

post #4 of 8

114 is the SS seasoning. You could add some soy protein yes. Doing 50/50 might (Might) make for a fatty sticks.

post #5 of 8
Thread Starter 

OOps i meant the 116. What ratio of turkey to pork butt would you start off with?

post #6 of 8
Quote:
Originally Posted by yrrndsmoker View Post

OOps i meant the 116. What ratio of turkey to pork butt would you start off with?



Yup 116 stick mix.

 

Guess it depends on what you want to taste more? The turkey or the pork. I'm leaning towards a mix of 80/20. Did 300 lbs of goose and used like 30 lbs of butt.

post #7 of 8
Thread Starter 

Thanks, will give it a try!  Your info and help on this site is priceless!

post #8 of 8
How did these turn out
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