[Just mythoughts]

Thanks. but turkey anything just ain't my think. I want BEEF. I'll try the brisket recipe, except use a half brown sugar and half Splenda mis (I'm Diabetic).

I use the 'pork' sausage seasoning in ground beef as well as ground turkey. You can make beef sausage yourself with this seasoning.

The sugar cure to make beef bacon is already mixed. So I do not add anything. I measure out 1/2 ounce per pound of brisket, rub it into all sides of the meat. Let it cure in the refrigerator for 5-7 days depending on the thickness of the brisket. Then the brisket is rinsed and placed in lukewarm water to sit for a hour. Then drain, pat dry, and placed back in the refrigerator for at least 48 hours for equilibration.

Morton International, Inc., offers a 32 page 'home meat curing guide' for the asking. I can send you the address if you wish. I cannot tell by my package the sugar content of the Sugar Cure, but, I imagine you could inquire of the Morton company to see about making up your own or maybe they have a mix for diabetics.

I have found that by making sausage myself I can control the 'fat' content of the final product. I use the leanest ground beef I can find to make the sausage. Also it is much cheaper to make it myself given the cost of beef these days.

[Yosemitest]

Thanks.
I remember when we made lean sausage in the meat department of "Sack and Save", it didn't sell very swell, although I liked it. About a 70% lean/30% fat is the leanest the would sell to any volume without losing a lot of product to shelf life.