Smoked Turkey Bologna
Delicious lunch meat
Ingredients
- 400 g turkey breast meat
- 350 g turkey thigh meat
- 250 g turkey skin
- 16 g kosher salt
- 2.5 g Insta Cure #1 optional if you don't plan on smoking this sausage
- 5 g white pepper
- 4 g smoked paprika
- 4 g garlic powder
- 2 g onion powder
- 150 g ice cold liquid i used roasted turkey stock
- 25 g non fat dry milk Keep this ingredient separate. It will be added at the end.
Instructions
- Cut the breast meat and the thigh meat into small cubes and partially freeze
- Cut the turkey skin into small pieces as well and freeze. Keep the meat and the skin separate for the time being
- Grind the partially frozen breast meat and thigh meat through a 6 mm plate. Set to the side.
- Grind the frozen turkey skin twice through a 3.5mm plate. Refreeze between grinding. Keep the meat and fat separate and re chill everything before emulsifying.
- In a food processor add the meat along with 1/3 of the ice or ice cold liquid. Chop for 60 seconds. Keep the temperature below 40f (4.4c) during this step.
- After 60 seconds add the spices (do not add the non fat dry milk yet), also add another 1/3 of the ice or ice cold liquid and continue to chop till your meat becomes a smooth batter or paste.
- After meat has been chopped and now resembles a smooth paste add the fat, the rest of the ice or ice cold liquid, and the non fart dry milk. Emulsify in your food processor by chopping for another 60-90 seconds. At this stage you will want to keep the meat's temperature below 55f.
- Stuff into your casings and let rest in the fridge over night.
- Cold Smoke your turkey bologna for 2-4 hours (depending on how smoky you want it to be)
- Cook in a sous vide water bath at 145f (62.7c) for 4 hours - or 1 hour per inch that your bologna is thick.
- After it's cooks, cool it down in an ice water bath and refrigerate overnight. Enjoy