Dehydrator Turkey Sausage Sticks with Lime and Garlic

Cut turkey (500 g), dry it, and freeze for about 40 minutes until very cold. Grind through a fine plate.

Squeeze lime juice (10 g). Add table salt (5 g), nitrite salt (5 g), soy sauce (10 g), lime juice, garlic powder (0.3 g), and nutmeg (0.2 g) to the mince. Mix for 8-10 minutes until sticky and dense.

Transfer to a container, cover, and refrigerate for 24 hours. Mix several times during curing.

Pack the mince into a sausage stuffer and pipe thin sticks onto silicone mats. Avoid air pockets because they make the sticks uneven and fragile.

Dry for 2 hours at 70-75 °C and then for about 4.5 hours at 60 °C. Turkey should reach 74 °C inside; if the dehydrator cannot provide this, heat the sticks in a 90-100 °C oven until 74 °C inside, then finish drying at 60 °C until firm and elastic.

Cool before packing. Store vacuum sealed in the refrigerator or freezer.