Thank you all for your help!

glen I have whole breast meat and thought I would grind up my own. Still no fat?

Thank you Jonathon! In this case I would use retail turkey breast. I have saved beef fat from brisket trimmings which I thought I would use.

Thank you Jonathon! In this case I would use retail turkey breast. I have saved beef fat from brisket trimmings which I thought I would use.

processhead
Thank you! What would be the ratio of water, sure Gel, cold Phosphate for 5 lbs of turkey breast?

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?

I started with a KitchenAid grinder and a caulk gun stuffer and the stuffer is the pain point. I thought if I do more grinding I would up the grinder and also use it for stuffing. I was thinking it might get too much air in the grinder with stuffing. Thanks for all the insight!

Looking to update my grinder and stuffer. Does a grinder with a stuffer attachment work as well for stuffing as a stuffer itself. Thanks for the help.

Looking at making snack sticks out of ground venison and have not added sure gel and water before. Any recommendation on a ratio of water and sure gel for 5lbs of ground venison?