www.sausagemaking.org

Hey
Im looking to try something different i see lots of Turkey rashers appearing in shops here (ireland), does anyone jave a basic reciepe to making some as a trial

Jim

The ingredients on one major brand are shown as:

Ingredients
Turkey Breast (84%) , Water , Seasoning (Salt, Lactose (Milk), Natural Flavouring, Sugar, Stabilisers: Triphosphates, Diphosphates, Polyphosphates: Dextrose, Yeast Extract, Preservative: Sodium Nitrate) .

It's shown as being 2.3% salt. I'm somewhat surprised that it uses nitrate rather than nitrite.

So maybe try a cure at (of meat weight) 2.3% salt, about 0.5-1% sugar, 0.25% cure #1.

I'd be tempted to treat it as a 'fresh' product and use it within a few days, or freeze it for storage.

HTH

Phil

other tips for this?

Long time ago, I cold smoked some chicken and it tasted a bit like ham.
We don't have turkey bacon here, but if you say that that sounds similar, then I will go through my old notes and figure out what I did.