The owners manual states to use "precooked or processed" turkey when making turkey jerky to avoid harmful bacteria. Has anyone used raw turkey?
755016
As long as you run it on high, as directed, you should not have a problem. The temperature of 160 degrees is the magic number for killing the nasties.
755017
I make turkey jerky all the time with raw ground turkey all the time never had a problem
755018
I make chicken jerky from raw chicken. Cut drying time a little and finish in 200 degree oven for 30 minutes.
755019
The USDA specifies temperatures and times for killing Salmonella from 151 degrees for 41 seconds to 157 degrees for 10 seconds. Lethality to microorganisms isn't a simple measure of temperature but a combination of temperature and time. I am very confident that a temperature of around 160 degrees for the hours it takes to process meats is very effective at eliminating Salmonella, and as it is the more durable of the bugs one finds in food that temperature and time covers pretty much everything. Well, except prions, but nothing in your house get hot enough for that.
755020
Raw fowl is perfect for salmonella bacteria (food poisoning). Don't do it. Turkey is very lean so it should dehydrate well, after its cooked. There would be no advantage to dehydrating it raw. The dehydrator does not cook the meat it only removes water content.
755021
Raw fowl is perfect for salmonella bacteria (food poisoning). Don't do it. Turkey is very lean so it should dehydratewell, after its cooked. There would be no advantage to dehydrating it raw. The dehydrator does not cook the meatit only removes water content.
100965
I am not sure what you mean by "raw" in regards to this product. I don't think it's cooked. I would contact the manufacturer.
130547
Raw. Never tried them cooked. Have to feed them in one or two at a time. I'm sure they could be cooked-though harder to handle, and messier.
1323806
I've used it also to marinate then do the jerky.I only do deer meat,it's less grease.
1715967
This is a paste made of concentrated seasonings. The hot variety is extremely hot. I always take a dollop or two, put it the jerk paste into a cup, and add olive or canola oil. Then I coat raw meat to be barbecued in a plastic bag, which I leave marinating in the refrigerator for a couple of hours. Do not add a sugary barbecue sauce or you will burn your meat. The results are remarkably tasty!
1882204
I tend to use raw or partially cooked chicken because I feel the paste works best if it is cooked a little with your chicken too. never tried with fully pre cooked, i have to say that will probably taste very bad. p.s. No question is a dumb question
91715
It doesn't really matter. You are putting it in the bag and only so much will soak into the turkey. However a lot of it will be wasted. This is a really good mix. If you want just use 1/2 the brine mix and water and you can save the rest to use on a couple of chickens. It's also really delicious with cornish game hens.
216191
You can use either. I use raw. It's a good food, I alternate with Sojos, Another good pre mix.
2266684
I have used it to grind chicken and turkey, with bones, to make raw pet food. No problems whatsoever! I am sure it will do the job for you!
1795348
Hi, Happy New Year! To answer your question; I've chopped just about everything you could imagine in my pro chopper. I have to say, it all depends on how you prep for the cut. I do not recommend trying to chop raw meats unless they are frozen. Cooked meats will put too much pressure on the handle, causing it to crack or break. (mine cracked but was still useable) If you feel any pressure from the handle at all, just back it up and try again. Hope this answers your question. Good luck and happy chopping!
907601
First you brine the turkey over night. Then you use the rub. I wouldn't mix them.
130549
Raw. I think they would be too mushy to use after they are cooked. It worked pretty well though. Better than the little tool that you have to pull them through a bean at a time!
1387310
Yes, but unlike beef roasts for example, whole turkeys have both white and dark meats so I also use an "instant read" thermometer to be sure the dark meat is done because dark meat always takes longer to cook than white meat does. Before I became a good knowledgeable cook I used to roast the turkey thighs and legs separate from the breast so that the breast wouldn't dry out before the dark meat was done. Now, at age 67, I can almost tell if a turkey is done by looking at it's beautiful golden brown color and it's aroma wafting throughout my home but just to be safe I check it's dark meat temperature in the thigh (nothing worse than tough barely done dark meat) with my instant read thermometer. Happy Cooking! Yes, but unlike beef roasts for example, whole turkeys have both white and dark meats so I also use an "instant read" thermometer to be sure the dark meat is done because dark meat always takes longer to cook than white meat does. Before I became a good knowledgeable cook I used to roast the turkey thighs and legs separate from the breast so that the breast wouldn't dry out before the dark meat was done. Now, at age 67, I can almost tell if a turkey is done by looking at it's beautiful golden brown color and it's aroma wafting throughout my home but just to be safe I check it's... » Read More Yes, but unlike beef roasts for example, whole turkeys have both white and dark meats so I also use an "instant read" thermometer to be sure the dark meat is done because dark meat always takes longer to cook than white meat does. Before I became a good knowledgeable cook I used to roast the turkey thighs and legs separate from the breast so that the breast wouldn't dry out before the dark meat was done. Now, at age 67, I can almost tell if a turkey is done by looking at it's beautiful golden brown color and it's aroma wafting throughout my home but just to be safe I check it's dark meat temperature in the thigh (nothing worse than tough barely done dark meat) with my instant read thermometer. Happy Cooking! « Show Less
1133369
The skin on my bird was crispy. I've never had a problem with roasting a turkey and not having crispy skin. I use the meat rack and check it periodically.
1106342
Most definitely. The concept is to cook the bird on the outside and infuse steam to the inside to keep the bird moist. I recommend using a soda can (rinsed out) and filled half full of water mixed with your favorite seasonings. I did a turkey this way last Thanksgiving.
1174370
I have done both at the same time with no flavor transfer at all. If you plan on making jerky just make sure you wash it well before you use it again.
1109231
Hello - I grind whole, raw chicken. Bones, meat, tendons, skin - everything. I chop it into pieces that will fit through the tube. RAW rabbit and turkey bones should be soft enough to put through. You probably know that cooked bones are very hard. I would not grind beef or pork bones in the 1800. Grinding 10-20 pounds of chicken a week since April and this model is still running like new. I hope that helped.