A Study of Turkey Curing and Smoking

Abstract AN ATTEMPT to find a more profitable outlet for surplus turkeys, together with the desire on the part of some for the meat of cured fowl, has undoubtedly contributed to the recent interest in smoked turkeys. Primary attention in such a development has naturally centered upon suitable procedures for processing the birds. The literature concerned with meat curing contains little reference to turkeys. Popular articles dealing with smoked turkeys have appeared in trade journals, bulletins, and the press—Anonymous (1937, 1937, 1939), Gurney (1940), Henderson (1940), Schaible, Davidson, and Sykes (1940), and Smith and Scholes (1940)—but for the most part these accounts give only general information as to methods and technic with few if any analytical data. The Department in October, 1938, first issued a set of suggestions for curing and smoking turkeys (A.H.D. No. 28). This release was revised in August, 1939, as a result of further research. . . .