Turkey Snack Sticks Recipe

I cooked the frozen snacks according to package directions and then arranged everything on a plate.

Turkey snack sticks recipe.

Snack sticks can be made from just about any type of meat from beef pork chicken other poultry wild game or a combination of meats. You can make these snack sticks on a dehydrator but this camp chef woodwind pellet grill adds amazing flavor to these. I d recommend you add a little bit of cold phosphate as well i made poultry. Turkey chicken snack sticks reply 11 on.

If you are using a very lean meat block you need to either add pork fat to get your fat up to around 20 or you need to add a binder like the carrot fiber and extra water. Harpo79 one of the most important things to remember when making a cured sausage like product out of chicken or turkey is fat content. Than the leading brand of regular snack sticks only 97 oz. 10 lbs lean ground meat 2 teaspoons curing salt 4 tablespoons salt 3 teaspoons white pepper 3 teaspoons nutmeg 3 teaspoons celery seed 3 teaspoons garlic granules 1 tablespoon cayenne pepper 1 2 cup flavor binder 86 1 cup cold water casings.

Walton s recommends using a lean to fat ratio of at least 80 20 and many times a 30 fat ratio with a maximum of 40 fat. 2 pounds wild turkey more if you have it i use thighs and legs 3 tbsp granulated honey 1 tsp sugar 1 tbsp garlic powder 1 tsp cracked pepper 1 tsp smoked paprika 1 tbsp onion powder. This is my smoked snack sticks recipe. Here is a simple honey bbq recipe that will turn your wild turkey or any other game meat into a delicious and quick snack stick.

Mozzarella sticks and sliced bell peppers make the tasty feathers and a mozzarella bite makes the body. This butterball snack stick delvers 20 more at 1 2 oz. Smoke the snack sticks for 3 hours at 155 170 f until the internal temperature reaches 155. Be sure to change the wood chips every hour.

Once the snack sticks reach the proper temperature remove from smoker and cool to 110 f in an ice bath. 1 strand 22 mm collagen casings directions.