[Sca-cooks] Kosher Turkey Sausage

[Diana Skaggs]

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I hadn't intended to hot smoke it, but since you bring this up, I probably will. The product needs to get to 165 degrees, correct? I think my dehydrator gets up to 130. I was given a Brinkman smoker and at least 15 or 20 dry jerky seasoning packets for 1 pound of meat.  As I'm not a great fan of jerky, I was trying to find some other way to use up the seasoning.
Liadan
 "Phil Troy/ G. Tacitus Adamantius" <adamantius.magister at verizon.net> wrote:Also sprach Diana Skaggs:
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>There are lots of sausage recipes around. I have sucessfully
>replaced beef and/or pork with ground turkey in a lot of places
>(primarily because of cost). The outcome has been more or less
>successful. My next experiment is to use ground turkey to make
>smoked turkey "Slim Jims," using the seasoning for a pound of ground
>beef. When I get around to it, I will let you know how it turns out.
>Liadan, up to her armpits in tax returns

Are these cold-smoked and dried, like, AFAIK, Slim Jims, kabanosy,
etc., or fully cooked/hot-smoked and then dried?

I ask because turkey is, in theory, subject to the same salmonella
risks as chicken...

Adamantius
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