Turkey Kielbasa
Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Curing of Meats, Charcuterie and Smokehouse Specialties
Forum Discription: From basic sausages and smoked bacon to specialised meat products such as cured hams or other charcuterie, this is the place to discus it!
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4611
Printed Date: 26 March 2026 at 20:33
Topic: Turkey Kielbasa
Posted By: Percebes
Subject: Turkey Kielbasa
Date Posted: 20 March 2016 at 07:23
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On request of my much better half. Per kg 800g cubed raw Turkey meat-white and dark combined 200g Turkey Fat 18g Kosher Salt 2.5g Cure #1 1.5g Ground Black Pepper 1g Ground White Pepper 2.5g Dried Rubbed Marjoram 4g sugar 1 cloves fresh Garlic 2g Mustard Seed to only be added after grinding and before stuffing. 80ml ice water Combine all ingredients except mustard and water on large baking sheet and freeze until almost solid- Grind through fine die into bowl over ice. Mix meat with force and agitation until a good myosin bind is developed. Grabbing a handful with your palm down-the meat must adhere to your palm-if not keep working quickly without raising the meat temp until this is achieved. Mix in mustard seed and water until well blended. Stuff into favorite casing-I use a 38mm hog casing. Let dry on smoke sticks for 2hours in a shady and breezy location- I will use a light Oak smoke at this time. One hour at 120F no smoke-then 3-4 hours smoke at 150F Then I poach the sausages in a 170F water bath to 152F-refresh in ice water for 30 seconds and hang to bloom. Meat, cure and spiced combined and chilling for the grind. I wait to see a distinct shine which tells me that the salt has done it's work in preparing the myosin for release-Sausage Foreplay    ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Replies:
Posted By: Percebes
Date Posted: 20 March 2016 at 08:31
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After I see a distinct shine on the meat-1-3 hours I grind through my frozen grinder head. Then after mixing forcefully with my hand additions-mustard etc. I do a bind test on my open palm to insure adhesion-then I do a small cook sample test to check seasoning and then I get ready to stuff.     ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: Percebes
Date Posted: 20 March 2016 at 10:06
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This batch was 3.5kg which was the amount of EP meat that I stripped from the carcass of a 7kg bird and so I decided to make 10 x 350g coils. The wings, neck, carcass and giblets were roasted separately as an offering to my Hungarian MIL. Good Karma After tying coils I placed them on my smokestick and decided to air dry in front of the screened patio door. In approx. 1 hour will transfer to the Bradley racks and begin the smoke cycle with my Pro Q         ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: Percebes
Date Posted: 20 March 2016 at 19:44
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Fresh from smoker Poached in 120F water gradually brought to 170F until a IT of 152F Refreshed in ice water. Blooming overnight at 58f and then will be vacuum packaged     ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: TasunkaWitko
Date Posted: 21 March 2016 at 19:18
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Those are looking really good - and with that profile, I bet they taste great, too! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |