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Turkey Kielbasa

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Percebes View Drop Down
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    Posted: 20 March 2016 at 07:23
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



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Percebes View Drop Down
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Joined: 10 October 2014
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2016 at 08:31
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.
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Percebes View Drop Down
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Joined: 10 October 2014
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2016 at 10:06
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.
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Percebes View Drop Down
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Joined: 10 October 2014
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2016 at 19:44

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.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 21 March 2016 at 19:18
Those are looking really good - and with that profile, I bet they taste great, too!
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