Cured Turkey Snack Sticks

[Butch Taylor]

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.

 

[crazymoon]

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.

 

[Butch Taylor]

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.

 

[zwiller]

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.

 

[crazzycajun]

Maybe use the skin and jerky gun all though the cure#1 will give it a hammy taste maybe tq instead? Sorry never tried

 

[crazymoon]

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 !

 

[Butch Taylor]

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...

 

[chopsaw]

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 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 .

Alpha-gal Syndrome

Alpha-gal syndrome, from a tick bite, is very real. I know three people who have it. Their "meat" portion of the daily diet is restricted to fish and poultry and they become allergic to beef, pork, lamb, etc. The diet gets monotonous - so I spice it up for them with some bulk chicken sausage...

www.smokingmeatforums.com

 

[uncle eddie]

I think 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 .

Alpha-gal Syndrome

Alpha-gal syndrome, from a tick bite, is very real. I know three people who have it. Their "meat" portion of the daily diet is restricted to fish and poultry and they become allergic to beef, pork, lamb, etc. The diet gets monotonous - so I spice it up for them with some bulk chicken sausage...

www.smokingmeatforums.com

chopsaw - I sent him a private message.