Turkey/ chicken snack sticks

Started by Johnny, January 23, 2017, 03:55:34 PM

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Poultry can be used to make snack sticks, but there are a few differences to keep in mind compared to using red meat. First and foremost, it's important to note that poultry has a lower fat content than red meat, which can affect the texture and flavor of the finished product. Poultry snack sticks may be slightly leaner and less tender than those made with red meat.

In terms of processing, the general steps for making poultry snack sticks are similar to those for making red meat snack sticks. You will need to grind the poultry, mix in the desired seasonings and curing agents (such as #1 cure), and stuff the mixture into casings. It's important to follow the manufacturer's instructions for any curing agents or seasonings, as the recommended amounts may vary depending on the product.

When it comes to final internal temperatures, it's important to cook poultry snack sticks to a safe temperature to ensure that any harmful bacteria are killed. The USDA recommends cooking all poultry to an internal temperature of 165°F (74°C). Be sure to use a food thermometer to accurately check the internal temperature of the snack sticks before serving.