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

Sqwertz wrote:
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?

-sw


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

Bob

Sqwertz wrote:
On Sun, 23 Sep 2007 20:56:22 -0500, zxcvbob wrote:

Sqwertz wrote:
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.

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)?

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