Wild Turkey and Apple Sausage

pork fat

🥗Healthier: chicken fat

💰Cheaper: beef fat

Chicken fat is lower in saturated fat and can be more economical.

cider vinegar

🥗Healthier: apple cider

💰Cheaper: white vinegar

Apple cider offers a similar flavor profile.

Break down the wild turkey by stripping the meat off the bone and cubing it.

Pop the cubed turkey meat in the freezer to firm it up for grinding.

Add pork belly and bacon ends to the turkey meat, using a ratio of one part pork fat to two parts turkey meat.

Grind the mixture together until well combined.

Measure out 200 grams of salt and 16.5 grams of cure for the 15-pound batch.

Mix the herbs and spices: 50 grams of sugar, 5 grams of fresh thyme, 5 grams of fresh sage, 3 grams of rosemary, 15 grams of black pepper, and 5 grams of onion powder.

Add 1.5 cups of non-fat powdered milk as a binder and mix with apple juice for moisture.

Cut dehydrated apples into tiny cubes and add them to the mixture until it looks right.

Use a mixer to combine the meat mixture until it becomes sticky and well-blended.

Refrigerate the mixture overnight to let the cure work.

Fry a test patty to check seasoning and adjust by adding more rosemary, sage, and marjoram if needed.

Hang the sausages at room temperature for an hour to dry the casings.

Smoke the sausages at 110°F for an hour without smoke, then raise the temperature to 140°F for two hours, followed by 150°F for another two hours.

Finish cooking the sausages in a water bath after smoking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens