Food in Disguise
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I've mentioned before that turkey bacon tastes like turkey pastrami that tastes like turkey ham that tastes nothing at all like properly roasted turkey, or ham, or bacon or pastrami. Some progress has been made in turkey and chicken based fresh sausages, though. But when it comes to mechanically separated chicken, that's different.
That's easy. More meat per bird compared to chicken. This means less labour, and less waste (bones, skin).
The Sprouts markets here in SLC make pretty tasty chicken sausages, and I occasionally get Jennie-O Italian turkey sausages. But when it comes to bacon, especially home-cured, it has to be pork for me.
Well of course they are! Most of that-tum, uh..."stuff" is made from "mechanically deboned chicken". Now I won't spoil the surprise and tell you what or how that is made, I'll let you do the research on that.
That's what is nice about the Sprouts chicken based sausages - you can see they are made of real ground chicken, you can see the bits of herbs in them. And they taste good! No mechanically separated chicken involved.
at the risk of being non "pc"