Turkey Salami

Cuisine: American

Category: poultry

Servings: 8


meat from
2 turkey legs
3 oz. fatback, brunoise
1 tbsp. garlic, pared, minced
15 whole peppercorns
1/8 tsp. curing salt
skin of
1 turkey neck


Grind leg meat through fine die. Combine remaining ingredients; add to ground meat. Combine. Stuff mixture into neck skin; sew ends closed to seal. Hot smoke at 85 degrees F for 30 minutes; remove from smoker. Hang in well ventilated, cool, dry, dark area for 30 days.

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