how to make ground turkey meat snack sticks
Richard Russell last edited by
I would like to make some Turkey or chicken meat snack sticks. would the process be the same as making red meat snack sticks, do you have any suggestions? thanks
General process would be the same. Same instructions, same steps, and same additives.
It is a different protein, so you will probably develop slight differences over time to perfect your process.
One of the big and key differences is the lower fat content seen in poultry products, and that can require a few small changes in your process. That lower fat is going to make it harder to make a moist and juicy final product. I would recommend to use as much fat as you can in a poultry meat snack. If you use thigh meat and end up with an approximately 10% fat ratio that could be moister than a 1-2% fat chicken breast. With low fat, I find that making sure you have really good protein extraction (very sticky meat) will help hold everything together and keep it from being crumbly after cooking. I also find that using a bit more water, and a bit more binder than normal is helpful. Lastly, anytime I’m making a poultry sausage or meat snack, I always keep meat extremely cold because otherwise the low density of the chicken meat and extra water makes the product almost “soupy” and really hard to work with and stuff into a casing without having it flatten out.
This is at least my basic/initial suggestions for making chicken meat snacks.
If you want specifics on a certain area, or have any other questions, let me know!
harpo79 last edited by
@richard-russell What did you do? I am looking at making some snak stixs with turkey or chicken breast. Was wondering how yours turned out.
@harpo79 One of the most important things to remember when making a cured sausage like product out of chicken or turkey is fat content. If you are using a very lean meat block you need to either add pork fat to get your fat % up to around 20% or you need to add a binder like the Carrot Fiber and extra water.
I’d recommend you add a little bit of cold phosphate as well, I made poultry bratwurst recently and used both carrot fiber and cold phosphate and they came out great, check out the video here https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst. The only difference for you will be that you will need to mix until you have protein extraction and you will need to add cure.
Like Austin said in a previous post make sure you are keeping everything very cold while you are processing it. That will make your snack sticks better in the end and easier to work with!
Dill Pickle Almonds
Learn how to make Dill Pickle Almonds with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Overview
The Dill Pickle Jerky and Snack Stick Seasoning is quickly climbing the list of most versatile seasonings, a while ago @Joe-Hell said he used some to make some awesome almonds, so we thought we would give it a try in our new kitchen and see what it was like!“Meat” Block
Almonds (8 oz)Steps
Dill Pickle Jerky/Snack Stick Seasoning (1 tablespoon)
Excalibur’s Salt & Vinegar Wing Shake
Fully dissolve 1 oz of the Dill Pickle Seasoning in a small amount of very hot water. Mix with almonds and shake/stir very well for even distribution. Lay almonds out flat on a pan coated in foil and cook at 375° for 8 minutes. Pull from oven, spray lightly with spray olive oil and then shake on some Salt & Vinegar Wing Shake
The addition of the Salt & Vinegar Shake here changed the overall taste, without that the main flavor was just the dill, there wasn’t any real pickle flavor but the vinegar in the wing shake really brought it all together.Watch WaltonsTV: Dill Pickle Almonds Shop waltonsinc.com for Dill Pickle Jerky & Snack Stick Seasoning Shop waltonsinc.com for Excalibur’s Salt & Vinegar Wing Shake Shop waltonsinc.com for Seasonings & Additives Non-stick Grilling Mesh Basket
Agreed. I will mix smoke
30 minutes 130 C and later 30 minutes 71 C
After that will finished 100% grill on fire…
I hope to get flavour and safety even to take in refrigerator
Sorry for boring,
I will talk to my meat guy if possible to cure all my coarse chopped meat
only for me in this case.
If positive reply, I will start back smoking topic
@LaBarca-cf like @Joe-Hell said you can still get some smoked flavoring by just adding lump wood or wood chips to your smoker. The Hickory Smoke Powder would work as well. The issue is without I would not recommend cooking/smoking it at low temperatures to start off. You run too high of a risk of getting people sick with food poisoning and if you are trying to make a business out of this then getting people sick will stop anyone from eating at your cart more than once.
So, adding wood chips/lump wood and using hickory smoke powder will help with the taste and if you cook them over wood you should still get some color, it just wouldn’t be what we would consider a true smoked sausage here.