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Turkey salami

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01 / Original postTurkey salamizxcvbob · 23 Sep 2007 02 / This pagePosts 1–6Page 1 of 1 · chronological order 03 / Latest replyPost #6Sqwertz · 24 Sep 2007

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General fitness, health and nutrition
Published
23 September 2007
Last activity
24 September 2007
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zxcvbob
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  1. Original post
    zxcvbob
    Archived post
    #1

    Has anyone tried using ground turkey to make hard salami?

    I have several 4 pound pork butts in the deep freezer to make into
    salami in a few weeks (freezing kills the trichinae so you can safely
    eat the pork without cooking, but it takes a month.) I'm thinking about
    making a half a batch now using all turkey -- the cheap turkey that is
    15% fat -- instead of 2/3 pork and 1/3 beef to test the recipe:

    Salami Sticks #4

    4 pounds pork butt
    2 pounds hamburger
    60 grams Morton's Tender Quick
    25 grams dextrose
    15 grams black pepper
    15 grams dry mustard powder
    10 grams coriander seed
    1 tsp garlic powder
    1/2 tsp allspice
    2/3 cup dry milk powder
    1/4 tsp lactic starter culture for meat (I use Bactoferm "LHP"😉
    1/4 cup warm distilled water
    Liquid smoke (optional)

    Grind the black pepper and coriander seeds, and set aside. Cut up pork
    into small chunks like stew meat. Mix in the hamburger meat and Tender
    Quick, then mix in the dextrose, spices, milk powder. Chill until
    almost frozen. Grind with a 3/16" plate. Dissolve starter culture in
    water and sprinkle over meat mixture and mix thoroughly. Stuff into
    extra large hog casings and twist off to make 12" links. Hold at 90 to
    100 F. for 24 hours to ferment. If desired, dip in Liquid Smoke diluted
    4:1 with water. Hang in a cool damp place to ripen and dry (think
    "cave".) Ready to eat when dried to about 70% of original weight.

    --
    Bob

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  2. Sqwertz
    Archived post
    #2
    zxcvbob said:

    If desired, dip in Liquid Smoke diluted 4:1 with water.

    Bobonobo - can you come in here and spread a little cheer for us?

    -sw

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  3. zxcvbob
    Archived post
    #3
    Sqwertz said:
    zxcvbob said:

    If desired, dip in Liquid Smoke diluted 4:1 with water.

    Bobonobo - can you come in here and spread a little cheer for us?

    -sw

    In other words, you are totally ignorant on the topic but had to comment
    anyway. Thanks.

    Bob

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  4. Sqwertz
    Archived post
    #4
    zxcvbob said:
    Sqwertz said:
    zxcvbob said:

    If desired, dip in Liquid Smoke diluted 4:1 with water.

    Bobonobo - can you come in here and spread a little cheer for us?

    In other words, you are totally ignorant on the topic but had to comment
    anyway. Thanks.

    Hey, no problem. You get what you ask for, and what you pay for.
    Where did you get the recipe?

    Go right ahead and dip your turkey salami into unspecified flavor
    of liquid smoke. I think both of the nouns above are atrocious,
    and you should expect to waste a lot of time and effort obtaining
    atrocious results. I would never follow a recipe that even
    suggested such atrocity.

    You may have better luck posting over in alt.food.barbecue, where
    salami-making is often discussed by people who know. Expect the
    same answers you got from me, though.

    -Steve the Atrocious

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  5. zxcvbob
    Archived post
    #5
    Sqwertz said:
    zxcvbob said:
    Sqwertz said:

    On Sun, 23 Sep 2007 15:49:12 -0500, zxcvbob wrote:

    > If desired, dip in Liquid Smoke diluted 4:1 with water.
    Bobonobo - can you come in here and spread a little cheer for us?


    In other words, you are totally ignorant on the topic but had to comment
    anyway. Thanks.

    Hey, no problem. You get what you ask for, and what you pay for.
    Where did you get the recipe?

    Several years ago I made a few batches of salami, most of them all beef.
    The recipe is a work-in-progress. (4th attempt this time. The others
    have been pretty good but I think I can do better.)

    BTW I have 2 pounds of Prague powder #1, but dried salami /really/
    should have nitrates as well as nitrites; Tender Quick contains both,
    and I haven't used up that bag of TQ yet.

    Quoted message said:

    Go right ahead and dip your turkey salami into unspecified flavor
    of liquid smoke. I think both of the nouns above are atrocious,
    and you should expect to waste a lot of time and effort obtaining
    atrocious results. I would never follow a recipe that even
    suggested such atrocity.

    Which atrocity? The turkey (which the recipe doesn't call for) or the
    liquid smoke (which is optional)?

    Quoted message said:

    You may have better luck posting over in alt.food.barbecue, where
    salami-making is often discussed by people who know. Expect the
    same answers you got from me, though.

    -Steve the Atrocious

    I got the Liquid Smoke directions from the folks where I bought the
    casings and the lactic sausage culture (butcher-packer.com). I'm a
    little skeptical, but think testing it on a small batch is a good idea.
    Liquid Smoke is actually a pretty good product but it's easy to overdo it.

    a.f.barbecue huh? I may give them a try. Maybe I was taking their name
    too literally. Thanks. (really, this time)

    Bob

    Report
  6. Sqwertz
    Archived post
    #6
    zxcvbob said:

    BTW I have 2 pounds of Prague powder #1, but dried salami /really/
    should have nitrates as well as nitrites; Tender Quick contains both,
    and I haven't used up that bag of TQ yet.

    #2 or TQ is absolutely necessary for dry-curing (and even during
    the 24-hour ferment stage).

    As for the turkey, I really don't think it will work well unless
    you add make it at least 30% fat. 40 is more like it. But I
    still think the texture would be way off.

    Quoted message said:

    I got the Liquid Smoke directions from the folks where I bought the
    casings and the lactic sausage culture (butcher-packer.com).

    I do use liquid smoke in some applications, but I would eitehr do
    without or try cold smoking them for a 10-12 hours if that's even
    remotely possible.

    Quoted message said:

    a.f.barbecue huh? I may give them a try. Maybe I was taking their name
    too literally. Thanks. (really, this time)

    I know Reg does salami (sorry to put you on the spot), and plenty
    of others are into all sorts of sausage making in large
    quantities. AFB is for anything meat-related.

    I can't say if anyone had tried turkey since it's a long process,
    and maybe nobody has undertaken that drastic of an experiment.

    -sw

    Report

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