Lone tick disease
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BryanM Oh man, I am sorry, that is TOUGH! Hopefully they find something to reverse that eventually. While this isn’t turkey that we used you can use this basic recipe with turkey https://meatgistics.waltonsinc.com/topic/434/how-to-make-homemade-imitation-bacon-recipe do you know if it is just the actual meat or will beef/pork fat also set him off? If so then use cold phosphate and sure gel together to make a low fat turkey bacon that will be moist, or at least not overly dry.
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My dad has came down with lone tick disease where he can’t eat beef or pork. He eats fish, chicken, and turkey.
Does anyone have any good recipes for making bacon and ground turkey and such outta chicken and turkey.
Thanks
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The condition is called alpha-gal, transmitted by the lone star tick, and has various results which may include allergy to food from mammals. More info at tbcunited.org.
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I don’t know much about bacon, but chicken thighs (with or without skin) work very well for sausage. They have the right lean/fat ratio. You do have to be more gentle in smoking or cooking it, though, since chicken fat melts much more easily than beef or pork fat. I believe you need to add fat to turkey for sausage, as I recall even dark meat only has something like 5% fat.
That said, Home Sausage Making by Charles Reavis has a bunch of poultry sausage recipes in it, and the turkey ones don’t add fat.
I’ve done a GOOGLE SEARCH out of curiosity and found all sorts of goood sounding chicken sausage recipes that, at the very least, can be tailored to your Dad’s tastes.
Of course, it might all have to be bulk or patty sausage if your Dad cannot tolerate casings. I suppose you could use the non-edible collagen casings, but you might want to check on that.
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BryanM Chicken thighs do work well but you can use breasts too you just need to also use a binder and cold phosphate. The phosphate increases the pH of the meat which increases its water holding capacity and when used in conjunction with carrot fiber it can let you make a low fat chicken/turkey brat that is still fairly juicy. Here are a few things we have done:
https://meatgistics.waltonsinc.com/topic/573/chicken-brats-made-from-thigh-meat
https://meatgistics.waltonsinc.com/topic/264/how-to-make-homemade-chicken-brats-recipe
https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe
https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst -
BryanM Chicken thighs do work well but you can use breasts too you just need to also use a binder and cold phosphate. The phosphate increases the pH of the meat which increases its water holding capacity and when used in conjunction with carrot fiber it can let you make a low fat chicken/turkey brat that is still fairly juicy. Here are a few things we have done:
https://meatgistics.waltonsinc.com/topic/573/chicken-brats-made-from-thigh-meat
https://meatgistics.waltonsinc.com/topic/264/how-to-make-homemade-chicken-brats-recipe
https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe
https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst -
BryanM Oh man, I am sorry, that is TOUGH! Hopefully they find something to reverse that eventually. While this isn’t turkey that we used you can use this basic recipe with turkey https://meatgistics.waltonsinc.com/topic/434/how-to-make-homemade-imitation-bacon-recipe do you know if it is just the actual meat or will beef/pork fat also set him off? If so then use cold phosphate and sure gel together to make a low fat turkey bacon that will be moist, or at least not overly dry.
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