Turkey Jerky
-
If you are using pork fat you don’t need |Cold-Phosphate-Sodium-Phosphate the pork fat at around 25% will be fine. Use sure gel at the same ratio that you would for beef/pork and then add water at a rate of 1 quarts per 25 lb of meat for store bought and 1.25 qt of water to 25 lb of meat if it Iis wild turkey.
-
If you do ground turkey jerky leave out the fat, use approx. 2/3 the ratio of Shure Gel to lb. enough liquid (water and/or soy sauce etc.) to make it easier to squeeze out.
Mix until strong protein extraction. -
Looking into making snack sticks or jerky from turkey breasts. What method would you recommend? Grind and stuff or whole muscle? I saw the email on wild turkey snack sticks and pork fat was added. Can beef fat be used?
mwradke If you are going to make jerky I would slice it and make it like beef jerky. I have never made turkey jerky but I have made a lot of goose jerky that I sliced and used a marinade, it turned out great. Had many people tell me they would not eat goose and ate the jerky.
-
If you do ground turkey jerky leave out the fat, use approx. 2/3 the ratio of Shure Gel to lb. enough liquid (water and/or soy sauce etc.) to make it easier to squeeze out.
Mix until strong protein extraction. -
You do not need fat
Three important points:
High protein extraction and a binder are very important in any ground jerky to get a good texture
Be careful adding water early in the process, raw ground turkey is already moist and I would wait until after thorough mixing and protein extraction to see if any is needed at all
In my experience turkey jerky whether full muscle or ground is more unforgiving in the smoker/dehydrator you will need to keep a closer eye on it than with red meat jerky
Looking forward to see which way you go and the resultsGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
You do not need fat
Three important points:
High protein extraction and a binder are very important in any ground jerky to get a good texture
Be careful adding water early in the process, raw ground turkey is already moist and I would wait until after thorough mixing and protein extraction to see if any is needed at all
In my experience turkey jerky whether full muscle or ground is more unforgiving in the smoker/dehydrator you will need to keep a closer eye on it than with red meat jerky
Looking forward to see which way you go and the resultsglen said in Turkey Jerky:
You do not need fat
Three important points:
High protein extraction and a binder are very important in any ground jerky to get a good texture
Be careful adding water early in the process, raw ground turkey is already moist and I would wait until after thorough mixing and protein extraction to see if any is needed at all
In my experience turkey jerky whether full muscle or ground is more unforgiving in the smoker/dehydrator you will need to keep a closer eye on it than with red meat jerky
Looking forward to see which way you go and the resultsWith using turkey, this might be reason enough for me to go with whole muscle jerky.
-
After discovering Sure Gel about 6-7 years ago I rarely mess with full muscle
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
