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What I am thinking about using for fat is rendered turkey skin and dark meat. I have to avoid the typical animal fats. Seems my friend was bitten by a tick and contracted a virus that left her severely to the red meats and most byproducts.
OK Folks... My first real post.... wish me luck!
I would like to learn to make Cured 100% ground lean turkey snack sticks for a good friend of mine. She has a really weird food allergy and can't eat red meat at all. Out of all my years smoking meats... I have never made those.
Can you all point...
Is there an easy tutorial on moving around this site? From what I can see this is probably the best site for us Smokers to share and exchange information, ideas, and questions. Thanks in advance.... Butch
I am not sure what "status" means... but here it goes.
I am a 4 days older than dirt old school Smoker.... mid 70's.! I learned to appreciate the "art" by helping my Pawpaw raise, butcher and preserve meat for the family in the hills of West Virginia.
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