We mostly think of sausage as being pork. Part of that is true as we need some fat to be added to all sausage or it would not BE sausage. But as we become more health concious, there are ways to make the sausage more conducive to our better health. Using turkey as the primary ingredient is one way to do that.
You'll need about 25% fat pork - such as shoulder to begin with. For each 25 pounds of ground turkey, use:
2 lbs non iodized salt
1/2 lb. sugar
1/2 oz potassium nitrate
enough ice water to make it fluid enough to stuff
After stuffing, allow to dry before putting into the smoker/smoke house. Starting out at about 140 degees, take it up gradually to about 170 until the internal temperature is 155-160 degrees. Then remove and cool under cold running water for about 20 minutes. Refrigerate at least 24 hours before using.
Cold, Cleanliness and speed are essential ingredients in successful sausage making.