Using any type of injection for turkey (or any meat) will help add moisture and flavor, even if you don’t cure the turkey, but what also really helps in keeping a moister final product is adding salt and phosphates. The recipe I linked to above does call for adding phosphate as there is none in the base cure. If you inject another seasoning, butter, spices, etc. it would also help retain more moisture by adding phosphate to any injection solution. Some seasonings and marinades, like our favorite injection seasoning Butter Flavored Seasoning, will already contain phosphates, so do double check the ingredients statement to verify if phosphates are already added. But long story short, if you are really looking to retain the most moisture as possible in your final cooked product, do add something like Cold Phosphate to your marinade/injections, if it doesn’t already contain phosphates.
Smoked Breakfast Sausage
Any ever made “Cracker Barrel” style smoked breakfast sausage? Also a good connect on the cloth meat bags?
dwilk1 I’m sorry i’m not following. I don’t know what a cracker barrel sausage is unless you mean the flavor/type the restaurant serves? For cloth sausage casings are you talking about this https://www.waltonsinc.com/smoke-coated-loaf-casings or something more like the cheese cloth?
Cracker barrel sausage is just a smoked breakfast sausage that is served at the there store. Cloth bags are hard to come by and are expensive. Cold smoke for about 6-8 hours should get you close.
Toby could they be cold smoked after forming like cheese or lox to be cooked at a later time maybe on a smoking mat ?
We always smoked them right after stuffing and then wrapped them in freezer paper ( cloth sacks don’t protect them from freezer burn) and then froze them till it was time to cook them