turkey jerky restructured
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ruppy41 I’ve never made it so I can’t help but there shouldn’t be any reason it wouldn’t work well. Commercial processors do it all the time, it has low intramuscular fat and a good taste and texture. I’d say make sure you trim off any fat from the outside and grind twice, first through a 3/8 and then through a 1/8th plate. Good luck!
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