Turkey

Turkey ham is typically manufactured from turkey thigh meat. This product is much lower in fat content than the traditional pork ham. In the initial manufacturing step, a brine solution (ie, water, salt, phosphates, flavorings, and nitrite) is introduced either by injecting or marinating the meat. Tumbling is commonly used when a brine injection is employed and helps to get an even distribution of the curing ingredients and to extract the salt-soluble proteins to the surface. The meat is then stuffed into fibrous casings. The shape (round or oblong) and size are determined by the casings. The ham is smoked (smoke flavorings can also be added to the raw batter) and cooked to at least 68°C.

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