Turkey and chicken ham style sausage

Post by **redzed** » Sun Dec 17, 2017 18:30

Here is something to make great sandwiches to take along on your Christmas shopping forays.

A great tasting all poultry ham sausage.

For 1kg meat block: 600g turkey breast, 400g chicken thighs 18g salt, 2g #1, 2g white pepper, 2g, garlic, .5g all spice, .5g nutmeg. Cube meat and cure for 24hrs in fridge. Cube turkey breast into 2cm chunks. Run the turkey breast through the grinder using no knife and the kidney plate, using your palm to slow the exiting meat. Grind chicken thighs twice with the 3mm plate. Mix everything until very sticky. Stuff into a 50+ collagen casing, set for a couple of hours and poach at 80C for approximately 50-55 min. until an internal temp of 73/75C. Cool with ice water.

Note: Not all grinders will work properly without the blade (knife) in place and potentially can cause damage to grinder.

Post by **Bob K** » Sun Dec 17, 2017 18:59

Wow that looks good...and stuff in the freezer that needs to be used!

Post by **Bob K** » Mon Dec 18, 2017 16:29

What is the purpose of running the Turkey chunks through the kidney plate without a blade? Can't you just cut them small enough by hand?

bolepa · Post by **bolepa** » Mon Dec 18, 2017 19:01

"What is the purpose of running the Turkey chunks through the kidney plate without a blade? Can't you just cut them small enough by hand?"

- This was exactly my first though: why not just cut them? But sausage looks great! As usual....

Post by **Bob K** » Fri Dec 22, 2017 17:58

Recipe by %

Turkey Roll

GRAMS LBS %
Turkey Breast 6 60 %
Chicken Thighs 4 40 %

Total 1000 2.2 100 %

Salt 18.0 1.8 %
Cure #1 2.5 0.25 %
White Pepper 2 0.2 %
Garlic Powder 2 0.2 %
Nutmeg 0.5 0.05 %
Allspice 0.5 0.05 %

Post by **Butterbean** » Sat Dec 23, 2017 22:44

That looks incredible. I'll have to make some of this.

Post by **Bob K** » Sun Dec 24, 2017 18:25

One of the few recipes I have used that the flavor is perfect as is

Clean up however was a REAL PITA, stuff stuck like glue to everything it touched

It won't last long.

Post by **redzed** » Fri Dec 29, 2017 05:26

Bob K wrote:What is the purpose of running the Turkey chunks through the kidney plate without a blade? Can't you just cut them small enough by hand?

I think you'll remember viewing a cut from the instructional video prepared by the chief technologist on the Polish WD site. I tried to locate it again but could not find it. This is a method to extract myosins from larger chunks of meat in order to get a good bind. To begin with, the cubed meat should be cured for 48-72hrs. Then you run it through the kidney plate, no knife, no grinding. The meat is compressed and kind of "roughed up". To help in the process you push with your hand against the meat exiting the grinder. Then you mix and the cubed meat will be quite sticky, even though it's still in large chunks. It really works well and I have used it several times with success. Hope everyone else gets the idea. I should make a short video.

The kidney plate with knife can also be used in situations where you want to have large chunks of meat in your sausage, such as Krakowska. For some reason many think that the kidney plate is used only when you are stuffing with the grinder.

Bob K wrote:One of the few recipes I have used that the flavor is perfect as is Clean up however was a REAL PITA, stuff stuck like glue to everything it touched
It won't last long.

Bob that sausage looks great, glad you tried and liked the recipe. How did you get such a great bind?

Post by **Bob K** » Fri Dec 29, 2017 14:07

redzed wrote: This is a method to extract myosins from larger chunks of meat in order to get a good bind.

A kitchen mixer with a dough hook or paddle also works well.

I'm not sure why is was so sticky. What I did differently than the recipe was:
Added .3% Phosphates
Added a little ice water
Only ground once through the 1/8 (3mm) plate

I even wipe everything down with peel eez. which usually makes clean up a snap

Post by **Bob K** » Sun Dec 31, 2017 16:04

redzed wrote: How did you get such a great bind?

I just read recently on Poli's site that phosphates increase protein solubility, which may answer that question.

Post by **redzed** » Sun Dec 31, 2017 18:23

Bob K wrote:
redzed wrote: How did you get such a great bind?
I just read recently on Poli's site that phosphates increase protein solubility, which may answer that question.

I noticed that and I didn't know you used phosphates.

I have avoided them so far, choosing to use milk powder in emulsifications and where I thought I couldn't attain a natural bind. Phosphates are probably OK, after all, they are made from eggs.

Kijek · Post by **Kijek** » Sun Jan 07, 2018 23:23

Ok well now I guess I know what a kidney blade does

I always wondered, and now I'm guessing you use it to just "chop" meat for a lack of better word?
Or is there another word and/or use?

Post by **redzed** » Mon Jan 08, 2018 08:55

Chop, grind, comminute, process, are all good. I used the kidney plate a few days ago in making Portuguese Chouriço. Gave me a very coarse grind to which I added hand cut fat. I also use it to make Krakowska.