Dehydrator Turkey Sausage Sticks with Paprika and Caraway
Turkey sticks with paprika and caraway are a protein-rich snack without a flour base. The flavor is meaty and rustic, with warm paprika and a recognizable caraway note.
Cut turkey (500 g), dry it, and freeze for about 40 minutes until very cold. Grind through a fine plate.
Add table salt (5 g), nitrite salt (5 g), paprika (0.8 g), caraway (0.7 g), and black pepper to taste. Mix for 8-10 minutes until sticky and dense.
Cover and refrigerate for 24 hours. Mix 2-3 times so the spices distribute more evenly.
Pack the mince tightly into a stuffer and pipe thin sticks onto dehydrator mats.
Dry for 2 hours at 70-75 °C, then about 4.5 hours at 60 °C. For turkey, the safety target is 74 °C inside; if the dehydrator cannot heat to that point, bring the sticks to 74 °C inside in a 90-100 °C oven and then finish drying.
Cool on a rack for 20-30 minutes. Pack only fully cooled sticks so condensation does not form in the bag.
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