Weston Black Pepper & Garlic Jerky seasoning makes this recipe a snap!
Makes (6) 6" Snack Sticks or (3) 12" Smokies
- Ingredients -
1 lb turkey, cubed
1 teaspoon Weston Black Pepper & Garlic Jerky Seasoning
½ teaspoon kosher salt
½ teaspoon smoked paprika
¼ teaspoon pink cure salt
19 mm casings
- Tools -
Weston Meat Grinder
Weston Sausage Stuffer with 10 mm funnel
Weston Smoker + wood chips
Butcher Twine (optional)
Grind the turkey through the medium plate of your Meat Grinder.
Mix the ground turkey with the remaining ingredients.
Use a Sausage Stuffer to fill your casings with the ground turkey mixture. Pinch and tie the casing when you have reached your desired length for each snack stick or smoky. You can also make long links and cut them apart or tie them later. Refrigerate overnight.
Preheat your Smoker to 155°F, fill the water bowl, and soak your wood chips for 30 min.
Hang the snack sticks from Sausage Hangers in the Smoker (use Butcher Twine if you tied them like ours). Smoke the snack sticks for 3 hours at 155°-170°F*, until the internal temperature reaches 155. Be sure to change the wood chips every hour. Once the snack sticks reach the proper temperature, remove from smoker and cool to 110°F in an ice bath. Remove from the ice bath, then hang to dry for an hour.
*Typically, holding the smoker at 155 will require that you open all dampers wide. Keep them ¼ way open to start, then gradually open them if the temperature rises too high.
Enjoy right away or vacuum seal and take them along with you on your next adventure! Be sure to keep them refrigerated.