turkey jerky restructured
ruppy41 last edited by
has anyone done this? if so any tips would be helpful.
@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!
@chippewa just one I’d say it’s probably 1/8 in thick…the one we use is a Hobart though
@blackbetty61 (Or anyone). do you just have 1 nylon washer on your auger? Or multiple washers? Mine has nothing now. I am sure it was lost before I got it
You want to get it cooled all the way down before packaging, vacuum packing to prevent condensation from forming. That can cause freezing issues, freezer burn in the future.