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I needed something to do and noticed a 31lb turkey lounging in the freezer. I boned the whole thing out resulting in 17.5lbs of boneless turkey meat. About half of the meat went into a smoked Polish style sausage, the rest into a fresh Italian sausage, turkey burgers and scallopini. The smoked sausage contains 40% turkey and 60% pork. For the most part it turned out quite good, but could have used a bit more fat.
3kg pork Class I, approx. 5% fat
2kg pork Class II, approx. 35% fat
1kg kg pork Class III, approx. 10% fat
4kg turkey meat, no skin
Ingredients per 1kg of meat block
17g non iodized salt
2g Cure #1
3g finely ground black pepper
4g fresh garlic
1g dried marjoram
100ml ice cold water
1. Cube all meats in 3-4cm pieces, keeping the different classes separate.
2. Add the salt and Cure #1 to the meats, distribute well, place in a covered containers, and cure in fridge for 48 hours.
3. Grind: Class l pork and turkey - 10 mm plate; Class II pork - 6 mm; Class III - 3 mm plate, two times.
4. Thoroughly mix the Class III pork adding as much ice cold water as it will hold. I did this by hand. This will be the glue that binds everything together.
5. Combine the three meat classes and mix well, adding the rest of the water. I mixed the sausage for about 10 minutes in the electric mixer.
6. Stuff into 36mm hog casings. Form 8-10" (20-24) cm links.
7. Hang for 12 hours at 2-8°C (35-46°F) or for 2-3 hours at room temperature.
8. Smoke for about 2.5 hours at 57-60C (135-140F).
9. Poach sausages in 75C (168F) water until IT of 67C (152F)
10. Cool sausages with water, hang in room temp for a couple of hours to dry and bloom and refrigerate.