Poultry vs beef

[smokininthegarden]

Can anyone comment on amount of salt needed for these two types of meat? Does one need more/less than the other? I just made a turkey pastrami, first time,
although delicious and seems to have all of the pastrami flavor it also seems a little salty to me. I used the same recipe I use for the beef version but don’t seem to have that problem
with the beef. This is a dry cured recipe so pound for pound both meats have the same amount of salt. Is it just the different textures of the meats that makes one seem
saltier than the other or does one naturally require less salt?

Cal

 

[Omnivore]

This doesn't necessarily answer your question but sometimes poultry and pork will come injected with an additional sodium solution. It will say something like, 'enhanced with x percent sodium/salt.' It helps keep certain cuts juicy but it also makes the product weigh more which is good for the producer. So I could see a turkey breast cooked with a recipe for beef ending up a little more salty.

 

[hawtsauc3]

This doesn't necessarily answer your question but sometimes poultry and pork will come injected with an additional sodium solution. It will say something like, 'enhanced with x percent sodium/salt.' It helps keep certain cuts juicy but it also makes the product weigh more which is good for the producer. So I could see a turkey breast cooked with a recipe for beef ending up a little more salty.

Exactly this! Poultry shouldn’t require less but unfortunately most seem to pre brine. I actually turned down wings at Aldi because they were pre brined in broth, wtf I just want plain chicken

 

[smokininthegarden]

This doesn't necessarily answer your question but sometimes poultry and pork will come injected with an additional sodium solution. It will say something like, 'enhanced with x percent sodium/salt.' It helps keep certain cuts juicy but it also makes the product weigh more which is good for the producer. So I could see a turkey breast cooked with a recipe for beef ending up a little more salty.

You are correct, I stopped by the store that I got the turkey from and read the package, up to 15% solution injected.
It has been so long since I’ve bought any turkey to use in this way I didn’t even think about that. I guess I’d better
put a note in my recipe reflecting this problem.

Thanks for the replies, Cal

 

[indaswamp]

Yep, what omnivore said....