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Old 08 March 2017, 05:04 PM
overyonder overyonder is offline
Join Date: 03 March 2010
Location: Charlotte, NC
Posts: 2,127

There's a fair amount of processing (and spices, etc) that is involved with making lunch meats. It's not that complex to make one type of meat taste like another, especially when flavoring "up" to darker meats. What I mean by that is that it's easier to make turkey bologna tastes like pork bologna, whereas it's harder to make beef tastes like oven roasted turkey.

I make sausages, and occasionally cured meats. I was able to fool my Bavarian friend when I made weisswurst (traditionally made from mostly veal) using chicken.

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