Cured Turkey Snack Sticks

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Butch Taylor

Newbie
Original poster
Jan 29, 2025
6
2
Maryland
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 me in the right direction? Thanks in advance, Butch.
 
BT, I'm not sure how lean you could go for a turkey snack stick as there needs to be fat involved to hold the meat together. You could use any recipe for snack sticks you like ,you're just replacing the beef, venison, pork etc. with turkey. Your IT would be 165* for poultry compared with around 155* for red meat. I have only made turkey/chicken sausage for pan frying, maybe other folks have more info to help you.
 
BT, I'm not sure how lean you could go for a turkey snack stick as there needs to be fat involved to hold the meat together. You could use any recipe for snack sticks you like ,you're just replacing the beef, venison, pork etc. with turkey. Your IT would be 165* for poultry compared with around 155* for red meat. I have only made turkey/chicken sausage for pan frying, maybe other folks have more info to help you.
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.
 
  • Like
Reactions: crazymoon
You can't really make sticks without fat but you can make a ground jerky stick with lean grind. I think turkey could work well but not used it myself. If you have grinder, run sticks with chicken thighs. Use bone in and include skin for the protein.
 
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.
BT , In my opinion that would work fine, I was thinking you were trying to avoid any fat. Skin and dark meat will suffice to give you a bind for a good stick. I assume you're going to smoke so just go low heat (115-120) and dry for an hour or so. Then slowly bring up your temps to 170*, Try to stay at that temp until an IT of 165 is achieved. Post your results with a few pics if you can !
 
BT , In my opinion that would work fine, I was thinking you were trying to avoid any fat. Skin and dark meat will suffice to give you a bind for a good stick. I assume you're going to smoke so just go low heat (115-120) and dry for an hour or so. Then slowly bring up your temps to 170*, Try to stay at that temp until an IT of 165 is achieved. Post your results with a few pics if you can !
That would be my cook profile... I think...
 
  • Like
Reactions: crazymoon
Seems my friend was bitten by a tick and contracted a virus that left her severely to the red meats and most byproducts.
I think uncle eddie uncle eddie has a similar situation with a friend , or the daughter .
Maybe he will see this .

Here's a thread he did on fresh chicken sausage .
 
I think uncle eddie uncle eddie has a similar situation with a friend , or the daughter .
Maybe he will see this .

Here's a thread he did on fresh chicken sausage .
chopsaw chopsaw - I sent him a private message.
 
  • Like
Reactions: chopsaw
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky