After discovering Sure Gel about 6-7 years ago I rarely mess with full muscle
turkey jerky restructured
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!