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Question about making caseless turkey snack sticks

post #1 of 4
Thread Starter 

I have an ambition to make some caseless turkey snack sticks based on Bearcarver's recipe here: http://www.smokingmeatforums.com/t/95395/unstuffed-smoked-beef-pepperoni-sticks-with-qview

 

The ground turkey I'm eyeing at Costco is just 7 percent fat. I don't want to add beef or pork into the mix, but I'm afraid going with the lean turkey will result in crumbly sticks. Is there anything I could add as a substitute for the pork fat or something that would work as a binder? I'm new to the smoking world and have an MES 30 with an AMNPS, if that makes any difference. Advice is much appreciated!

post #2 of 4
Below are a couple of links to man made fats... know as "fat replacers"... OR you could use chicken fat... it is sticky and might work as a binder...


http://www.ift.org/knowledge-center/read-ift-publications/science-reports/scientific-status-summaries/fat-replacers.aspx

http://www.caloriecontrol.org/articles-and-video/feature-articles/glossary-of-fat-replacers

http://www.butcher-packer.com/index.php?main_page=product_info&cPath=26_103&products_id=895
post #3 of 4
Grind your turkey. Use thighs with the skin on. If you can't get just thighs, give chicken a try. One other thing is I would use cure #1 instead of TQ for the cure (note that the amount of cure will be different) the reason I suggest this is that I have found TQ to be too salty for poultry sausages.
post #4 of 4
I did a similar experiment. I made a loaf and sliced into thin strips, but it would work very well as snack sticks. I used transglutaminase as a binder, and it worked really well.
http://www.smokingmeatforums.com/t/170192/fakin-bacon-ala-bear-and-discos-bacon-sausage-loaf/0_80
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