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Meat mix question - Cooked and raw meat in sausage

post #1 of 6
Thread Starter 

I'm pretty new to sausage making and smoking and have a quick question that I'd appreciate any comments on.

 

I'm cleaning out the freezer and plan to try making some pheasant and wild rice brats and then smoke them.  I know it is a lean bird so will be adding some pork fat and ground pork.  All of this meat is raw.

 

I also have a couple of ziploc bags of leftover turkey meat that was cooked 2 months ago and then frozen.  

 

Question is :  Would it hurt anything if I grind up the cooked turkey and add it to the raw meat mix before stuffing the casings?

 

I can't find anything on-line that would discourage this....but I'm interested if anyone has tried this before and had either good or bad experience?  

 

Will be adding Instacure #1 and smoking to a safe IT (still researching that too).

 

Thanks!

 

- Greg

 

 

 

 

post #2 of 6

I don't see any safety issues based on your plan but I think the Turkey will add a sandy texture to the sausage. If it was me, I would get some French's Turkey Gravy and make Hot Turkey sandwiches or make Turkey Pot Pie. There are tons of recipes for leftover Turkey on line...JJ

post #3 of 6
Quote:
Originally Posted by Chef JimmyJ View Post
 

I don't see any safety issues based on your plan but I think the Turkey will add a sandy texture to the sausage. If it was me, I would get some French's Turkey Gravy and make Hot Turkey sandwiches or make Turkey Pot Pie. There are tons of recipes for leftover Turkey on line...JJ

 

Sounds like what I would do.

post #4 of 6
You could make boudin out of the turkey since you're already making sausage. Get some chicken livers and just modify a recipe using these instead of the traditional pork and pork liver. Boudin usually calls for cooked meat and has a fairly sandy texture anyway.
post #5 of 6
Thread Starter 

Thank you all for the comments and suggestions.  Very much appreciate your perspectives.

 

I managed to get 5# of pheasant meat (with a lot of effort) so will stick to just raw meat for this batch of sausage.

 

I'll post pics when I'm done.

 

Thanks again!

 

- Greg

post #6 of 6

Just make sure you add some type of Fat or dry bread soaked in Heavy Cream to your sausage. Pheasant is very lean and the sausage will be dry and crumbly without it...JJ

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