I followed this today, using a young Turkey I bought after thanksgiving for 69¢ a lb. I didn’t have enough dark meat, had to incorporate some white (I put it in he mince and paste), OH MY GOODNESS GRACIOUS! Delicious! I roasted the remainder of the breast and sliced it up, too! Kroger Grab n’ Go Turkey and Ham is $12.99 a lb. Thank you so much for sharing this! Turned out EXACTLY like yours! Yum!
Glad you like it! Exact reason I developed this recipe is because it’s way cheaper and much tastier than the bought stuff. We solely use this now in my kitchens. Paid for itself many times over.
This is wonderful! I used to buy Jennie-O Turkey Ham whenever I could find it, but it was discontinued, and I really miss it. Will definitely be making this!
Thank you for the recipe and for the substitute for msg in the comments below. It really helps a lot and will try it. The main reason to make my own deli is to avoid some ingredients in commercial deli and msg is one of them for health reasons. So thanks a lot!
I have a very simple rule of thumb to check if the food is vegan. If it has eyes, it's an animal, otherwise vegan. So, boloney is purely vegan product.
Excellent video !! I had a couple frozen turkeys so deboned one to make this great looking recipe!! Sharing our experience : My thawed frozen turkey was SO "wet" (they inject the crap into them ffs), I had to adapt a few things but followed your RECIPE to the T except the water (& egg white) for 3000grams meat. But I used both the white & dark meat 50/50 for the cubed, same ratio for the minced & puree. BUT when I MINCED the meat the first time it actually came out like PUREE (because they had the turkey so pumped again FFS). It actually worked OK, when I worked the seasoning as per the recipe it actually DID bind and get sticky. I made the tubes ...excellent!!, refer'd overnight, put them in zip locks and Sous Vide them 3.5 hours....excellent! Ice bath/Refrigerated them . Taste test with family overall we enjoyed it. But know now to tweak for us. - Too salty ! *** probably because our turkey was already pre pumped FFS - I smoked 1/2 the loaf after sous vide for 3.5 hours UNWAPPED on the rack... WAY BETTER with the bit of smoke & also less "moist" !! - I ground the turkey skin into the mince because someone said it added flavor...WRONG flavor for us hahaha - I will use ~60% less MSG next batch, and calculate the "salt" taking in consideration what the brine may have (we are happy with 1.25% salt for our tastes so far imho). REALLY ENJOYED making this Turkey Ham !! My tip is to re-CALCULATE the salt if your ingredients have salt added, AND Smok'em if you gott'em !! (Do NOT adjust the cure % imho ) AWESOME recipe !! Thanks in advance from Canada (not sure where you are from)
That’s thorough! Great tips for users especially about the pre-seasoned Turkey) Didn’t even know they do that)) Know they pump it full of moisture sometimes and your meat disappears into thin air) Smoking is great! Glad you took the time to give it a go! I’m South African 🇿🇦
Hi I wanted to thank you for this video and recipe. My wife bought into the no MSG agenda due to her bad experiences with msg in Chinese cuisine. Regardless I decided to try it and being afraid of lack of MSG (flavor 😬), I added 1gm extra of garlic powder and 1gm of ground pepper. Excellent results and well are in love with the deli meat Thank you so much
Thank you and thank God! Very funny video, by the way. I liked the commentary. They have stopped selling turkey ham in my state. The only way I can get it is if I travel to another state or order a $112 case online. My daughters have GERD and food allergies and turkey ham is one of the few proteins I can get them to eat. (They HATE beans! 😂) I cook turkey bacon for them, as of now, but it is very expensive to buy on a regular basis. I don't have all that fancy equipment but I'll be purchasing everything you said and will come back to add to my comment after making our first batch. Thanks again! Oh, one question, is there something I can use in place of MSG? 🤫 It gives me migraines. Thanks 😊
Yeah sure. Press it into an oven dish with another on top weighed down by a cast iron pan. If you don’t have that, then press it down extremely tight and cover with foil and cook it like a meat loaf.
I just found this video and want to try this at home. Looks so good. I will be feeding this to my toddler and dad who has high blood pressure so sodium is a concern. Can I cut out a large portion of the salt to make it baby friendly. I realize the taste won’t be the same which is fine, want to make sure that salt isn’t there for a reason other than taste.
Food grade wrap only melt at around 110C. Because water can’t get that hot it keeps the wrap from melting even if the oven is hotter. Like this in a warm water bath it’s basically just sous vide, but without the vac pac machine.
You have to keep the meat cold throughout the process so fridging then cooking goes beyond me. Curing salt is actually not compulsory. I use it because I want the meat to be that classic light rosy colour when done. However, you can leave it out. Many people don’t like consuming it because in unsafe quantities like anything else in unsafe quantities, it’s bad for you.
Thanks for your amazing works..... I have 2 issues how can I get my bundle as compact as yours.... I tried my best to tighten it up but still it was kinda loose.... Second issue is that it took me 2 hours to send and yet the internal temperature was only 55. Any comments? Thanks again for all the help.
It takes some practice getting the roll tight. Use lots of cling film so it has some strength. Or use a large diameter casing meant for making these types of meats. The time will depend on how thick the “sausage” is, and also if there’s air trapped or part of the ham is not in contact with water, it will take longer, as air is a terrible heat conductor. Try and roll it a touch thinner or simply press into a flatter tray then bake it with something heavy on top.
@@PantsDownApronsOn Well, your response is as useful as a rubber chicken at a formal dinner! Ha! Little ol' me and those rambunctious munchkins gobbled up that bologna faster than a cheetah on roller skates in just a measly couple of days. Take that, speedy sandwich devourers!😗
That's one of the best videos on the subject, informational and entertaining. Just wanted to ask about the curing time. Doesn't the meat need to sit with the curing salt for a couple of days for it to "do it's thing" before cooking?
Nah because it’s minced and mixed in well it will do it’s thing. However, if you want you can leave the big pieces in the salt mix overnight and all will be good. Reason for not doing it with the mince, is that it will draw out the water and end up being dry.
Just stuff it in the casing and that’s that. Get the thickest casing you can. If you don’t want either then just press it into a bread loaf pan and bake it like a meat loaf covered with foil. Internal temp to 68C and you on the way to mouth hole heaven
Looks awesome, I've been working on turning pork fillet into bacon jerky. I've had great results but after making your Biltong (the best in existence) I'm wondering if Bacontong is possible. We haven't had trichinosis in UK pork since the 70's, probably be alright XD
Sure thing. Bacontong is a thing back home. They salt and spice the life out of it so don’t like it but you can use pork belly. Slice it thin then marinate it with whatever you want. I suggest you use a wet cure. 3% salt to weight of the meat. I made a jerky video using some Thai curry paste and fish sauce. Have a look. It will work for bacon jerky too. You could also dry ready streaky bacon. I would balance the salt a bit though by soaking in water over night then patting dry and adding a bit of maple or agave syrup before drying. Hope that helps!🍻
@@PantsDownApronsOn NICE! This is the jerky marinade I use: 1/8 cup Fish sauce 1/4 cup sugar 1/4 cup oyster sauce 1 tbsp of coarse pepper 1 tbsp garlic powder 1/2 tbsp sea salt
If you handle it daily then 4 days. If left untouched and vacuum sealed up to 14 days. It can also be frozen. So you can freeze half and keep the rest in the fridge.
You’ll live. Breathing is more harmful. However, you could use a sausage casing or just cook it without the plastic. Stuff it into a casserole dish and bake low and slow.
No. It has to be heated much higher to break down. If you are worried about plastic in general, simply bake it at a low temperature in a casserole dish.
No curing salt = no pinky meat. Add smoked or regular paprika to mince to mimic it somewhat No msg = less umami. To fix add soy sauce but it will change the colour a bit. So nothing drastic will happen. Just no pinky and not so tasty.
@@PantsDownApronsOn yeah it can be tough if over cooked they also have almost no fat. Most of its in the tail and feet. Trapping season starts in november
4g curing salt for that quantity of meat? 🤔 i never exceed 2 grams per kilogram no matter what I'm making. Also give it time to oxidise or at least put some accelerator. Cooking it right away is unwise. #1 is really potent stuff, be careful to use it properly. I will try this recipe, cheers.
great but i would love a better or at least the same good deli ham but without msg, you put msj on pice a paper and eat it and it s good.....so waiting for the next one without the cheat code(msg). ty for all the other info tho very good.
Is nobody going to address the issue of heating Saran Wrap?! Not a good idea. As another poster said, if you want to get into making lunchmeats such as this a meat press is a worthwhile investment.
You could also use a muslin sausage bag or just bake it like a meatloaf without wrap. I have to address the fact that plastic wrap is safe to heat up to 110-120C. Water only goes to 100C max. In this recipe the water actually never boils and sits around 90C. Plug it into the old google for c to f conversion. So long story short. Breathing air will kill you faster than making your ham in plastic this way.
Unfortunately, you are very wrong that turkey thighs are readily available in US markets. They are among my favorites. Often when I shop, I look for and/or inquire to get them, only to be told they are not available. Even during the holiday seasons. Maybe where you live you can get turkey thighs, but here in Delaware USA, which produces more chickens that almost anywhere, we can't get them. Maybe I should try your recipe using chicken thighs!
Блин, понял, на кого похожи твои видео - Джошуа Вайсман, тоже биролл в конце, тоже на ферментации помешан, фартук полосатый. Единственное, у Джошуа волос побольше и рецепты не всегда интересные.
Ugh, it’s not an old wives tale that MSG is bad. If you have an allergy to it as I do, it’s extremely bad. It causes severe headache and nausea for me. I always know when something has MSG because I’ll get the MSG headache almost immediately. I know a lot of people just like me as well, so clearly it’s not super great.
Anything is bad if you're allergic to it but people were saying MSG caused cancer and villainized it when it just wasn't true, it's no worse than regular salt, for non-allergic people you just use it in moderation like all things.
@@frankokozzo that’s actually not true. There’s a difference between a small natural occurring amount and then an obscene unnatural most likely chemical processed amount that’s added. The amount in a couple slices of tomatoes is going to be far less than the gobs added to junk food or certain restaurant dishes. I can handle items with a low msg content but I absolutely can tell when too much is in there. You can’t act like just because it’s naturally occurring it can’t be a problem. Processing can change everything. The fact that it’s made by a fermentation process alone could be the problem. All alcohol is made from natural items via a fermentation process but I’m allergic to it. Melatonin is naturally occurring but I can’t take melatonin tablets or else I’ll take a trip to the hospital. When you F with nature, you can F with the body.
Mouth(nose) + Air + breathe = pollution in your body. Can run but you can’t hide. Whatever you’re doing in life will contribute to either scenario of plastics or pollution. Think the tiny bit of “food safe” wrap in this case used at “safe” temp is the least of our worries)) Apologies for making your fears worse than they already are. 😕
I followed this today, using a young Turkey I bought after thanksgiving for 69¢ a lb. I didn’t have enough dark meat, had to incorporate some white (I put it in he mince and paste), OH MY GOODNESS GRACIOUS! Delicious! I roasted the remainder of the breast and sliced it up, too! Kroger Grab n’ Go Turkey and Ham is $12.99 a lb. Thank you so much for sharing this! Turned out EXACTLY like yours! Yum!
Glad you like it! Exact reason I developed this recipe is because it’s way cheaper and much tastier than the bought stuff. We solely use this now in my kitchens. Paid for itself many times over.
Question, how is boars head compared to this recipe? Boars head turkey don't chop or mince the meat, they roast it as a whole chicken I believe.
A spring loaded ham can makes this super simple and you don't need cling wrap
Thank you. Unable to get a meat press. I appreciate this.
This is one of the best videos I've seen making your own healthier cooked meat. I am going to try this. The commentary was entertaining lol lol lol 😆
Glad you enjoyed it!
This is wonderful! I used to buy Jennie-O Turkey Ham whenever I could find it, but it was discontinued, and I really miss it. Will definitely be making this!
Yes... this is why I'm here. Remaking Jennie - O turkey ham.
Looks amazing :) Masterpiece :)
Thank you for the recipe and for the substitute for msg in the comments below. It really helps a lot and will try it. The main reason to make my own deli is to avoid some ingredients in commercial deli and msg is one of them for health reasons. So thanks a lot!
My mother worked for Bill maher turkey farm, and they made some of the best turkey ham I ever ate. There BBQ turkey ham was most awesome.
I have a very simple rule of thumb to check if the food is vegan. If it has eyes, it's an animal, otherwise vegan. So, boloney is purely vegan product.
I love them Vegan oysters. 😋
lol
I wouldn't be surprised if there were eyes in store bought Bologna
OMFG this is so cool and easier to make than I thought !!
First time seeing this channel, great video 👍🏼
Excellent video !! I had a couple frozen turkeys so deboned one to make this great looking recipe!!
Sharing our experience :
My thawed frozen turkey was SO "wet" (they inject the crap into them ffs), I had to adapt a few things but followed your RECIPE to the T except the water (& egg white) for 3000grams meat.
But I used both the white & dark meat 50/50 for the cubed, same ratio for the minced & puree.
BUT when I MINCED the meat the first time it actually came out like PUREE (because they had the turkey so pumped again FFS).
It actually worked OK, when I worked the seasoning as per the recipe it actually DID bind and get sticky.
I made the tubes ...excellent!!, refer'd overnight, put them in zip locks and Sous Vide them 3.5 hours....excellent! Ice bath/Refrigerated them .
Taste test with family overall we enjoyed it. But know now to tweak for us.
- Too salty ! *** probably because our turkey was already pre pumped FFS
- I smoked 1/2 the loaf after sous vide for 3.5 hours UNWAPPED on the rack... WAY BETTER with the bit of smoke & also less "moist" !!
- I ground the turkey skin into the mince because someone said it added flavor...WRONG flavor for us hahaha
- I will use ~60% less MSG next batch, and calculate the "salt" taking in consideration what the brine may have (we are happy with 1.25% salt for our tastes so far imho).
REALLY ENJOYED making this Turkey Ham !!
My tip is to re-CALCULATE the salt if your ingredients have salt added, AND Smok'em if you gott'em !!
(Do NOT adjust the cure % imho )
AWESOME recipe !!
Thanks in advance from Canada (not sure where you are from)
That’s thorough!
Great tips for users especially about the pre-seasoned Turkey) Didn’t even know they do that))
Know they pump it full of moisture sometimes and your meat disappears into thin air)
Smoking is great!
Glad you took the time to give it a go!
I’m South African 🇿🇦
Wow lovely turkey ham recipe n supper results, well explained A2Z to n understanding,I'm pleased n happy watching ur post from TANGA Tanzania.
BEST VIDEO EVER! Gonna do this thanks!
Hi
I wanted to thank you for this video and recipe.
My wife bought into the no MSG agenda due to her bad experiences with msg in Chinese cuisine.
Regardless I decided to try it and being afraid of lack of MSG (flavor 😬), I added 1gm extra of garlic powder and 1gm of ground pepper.
Excellent results and well are in love with the deli meat
Thank you so much
Happy you found a way and like it!
Most outstanding!!!
EXCELLENT information humor and video! VERY WELL-DONE friend! Thank you so much for posting it for all of us to see.
Best one I’ve seen so far 👍🏽👍🏽👍🏽
Thank you and thank God! Very funny video, by the way. I liked the commentary. They have stopped selling turkey ham in my state. The only way I can get it is if I travel to another state or order a $112 case online. My daughters have GERD and food allergies and turkey ham is one of the few proteins I can get them to eat. (They HATE beans! 😂) I cook turkey bacon for them, as of now, but it is very expensive to buy on a regular basis.
I don't have all that fancy equipment but I'll be purchasing everything you said and will come back to add to my comment after making our first batch. Thanks again!
Oh, one question, is there something I can use in place of MSG? 🤫 It gives me migraines. Thanks 😊
Most welcome. You can leave the msg out. Add a bit of soy sauce or tamari for a bit of umami flavour!
Thanks
Underrated channel
I love ham, just not the cancer risk. So excited to try this thank you
looks perfect... but i don't want to use plastic when cooking... can i get that texture with out the plastic use?
Yeah sure. Press it into an oven dish with another on top weighed down by a cast iron pan. If you don’t have that, then press it down extremely tight and cover with foil and cook it like a meat loaf.
Well explained. I know boars head makes turkey deli as a whole meat. This recipe I need to try some day. Thanks.
Excellent looking Turkeyroll..Thank you for sharing❤South africa
Welcome
That looks very tasty. I'd be tempted to throw in some pitted olives or pistachios. Very, very nice.
Good thinking.
Thanks soooooooooooooooooo much lunch meat is too expensive nowadays you are the bomb thanks again
Welcome! Enjoy!
I just found this video and want to try this at home. Looks so good. I will be feeding this to my toddler and dad who has high blood pressure so sodium is a concern. Can I cut out a large portion of the salt to make it baby friendly. I realize the taste won’t be the same which is fine, want to make sure that salt isn’t there for a reason other than taste.
Sure. Remove as much salt as you want
great video. i didnt know this is how it was done
😄👍🏿Good Stuff, Great Tips
Welcome
Will a mandoline slicer be able to cut it thin and even?
Holy shit this looks rad. Fun editing, too. Subbed!
Wait all these years chefing & i never thought to use Plastic wrap as a net/twine alternative? I'm surprised it doesn't melt...
Food grade wrap only melt at around 110C. Because water can’t get that hot it keeps the wrap from melting even if the oven is hotter. Like this in a warm water bath it’s basically just sous vide, but without the vac pac machine.
This looks amazing!! I'm definitely gonna give it a try. Would it work with pork as well? Using the lean part (dunno the name in english)
Could do with pork yes, but use pork neck instead of loin. It needs some fat otherwise it could easily go dry if it even slightly overcooks
it works with tenderloin. I made round lean bacon for sandwiches and pizza topping.
Looks good! But I am a bit worried about thebpakstic and the heat to be honest
It’s fine at the temperature we use. However, you could skip the plastic and use foil or simply bake it in a metal or casserole dish.
Love it😊
tku for this it looks delicious, plz tell me why some people refrigerate & them cook? & why some use uring salt & others do not?
You have to keep the meat cold throughout the process so fridging then cooking goes beyond me. Curing salt is actually not compulsory. I use it because I want the meat to be that classic light rosy colour when done. However, you can leave it out. Many people don’t like consuming it because in unsafe quantities like anything else in unsafe quantities, it’s bad for you.
Thanks for your amazing works.....
I have 2 issues how can I get my bundle as compact as yours.... I tried my best to tighten it up but still it was kinda loose....
Second issue is that it took me 2 hours to send and yet the internal temperature was only 55.
Any comments?
Thanks again for all the help.
It takes some practice getting the roll tight. Use lots of cling film so it has some strength. Or use a large diameter casing meant for making these types of meats. The time will depend on how thick the “sausage” is, and also if there’s air trapped or part of the ham is not in contact with water, it will take longer, as air is a terrible heat conductor.
Try and roll it a touch thinner or simply press into a flatter tray then bake it with something heavy on top.
I thought curing salt needed a day or two before being safe to eat? Or is the amount here so marginal its passable?
Thank you very much, this is very helpful, could you tell us for how long can we keep this in fridge?
Depends how many times you open slice and put it back. Because each time introduces some bacteria. 5 days is good. Vacuum sealed two weeks to 3 weeks.
@@PantsDownApronsOn Well, your response is as useful as a rubber chicken at a formal dinner! Ha! Little ol' me and those rambunctious munchkins gobbled up that bologna faster than a cheetah on roller skates in just a measly couple of days. Take that, speedy sandwich devourers!😗
instead of wrapping in plastic & rolling can this be put in a ham maker & cooked in water instead of the oven?
Sure thing.
@@PantsDownApronsOn tku
That's one of the best videos on the subject, informational and entertaining.
Just wanted to ask about the curing time.
Doesn't the meat need to sit with the curing salt for a couple of days for it to "do it's thing" before cooking?
Nah because it’s minced and mixed in well it will do it’s thing. However, if you want you can leave the big pieces in the salt mix overnight and all will be good. Reason for not doing it with the mince, is that it will draw out the water and end up being dry.
Any extra tips for going the sausage casing route? I am not a fan of eating things that are boiled in plastic
Just stuff it in the casing and that’s that. Get the thickest casing you can. If you don’t want either then just press it into a bread loaf pan and bake it like a meat loaf covered with foil. Internal temp to 68C and you on the way to mouth hole heaven
@@PantsDownApronsOn Much appreciated
Use parchment paper it holds well
Loaf pans work great in a slow oven, but a stainless-steel ham press in simmering pot on top of the stove is even better.
Looks awesome, I've been working on turning pork fillet into bacon jerky. I've had great results but after making your Biltong (the best in existence) I'm wondering if Bacontong is possible. We haven't had trichinosis in UK pork since the 70's, probably be alright XD
Sure thing. Bacontong is a thing back home. They salt and spice the life out of it so don’t like it but you can use pork belly. Slice it thin then marinate it with whatever you want. I suggest you use a wet cure. 3% salt to weight of the meat. I made a jerky video using some Thai curry paste and fish sauce. Have a look. It will work for bacon jerky too. You could also dry ready streaky bacon. I would balance the salt a bit though by soaking in water over night then patting dry and adding a bit of maple or agave syrup before drying. Hope that helps!🍻
@@PantsDownApronsOn NICE! This is the jerky marinade I use:
1/8 cup Fish sauce
1/4 cup sugar
1/4 cup oyster sauce
1 tbsp of coarse pepper
1 tbsp garlic powder
1/2 tbsp sea salt
Looks delicious
How long does the ham last in the refrigerator this way?
If you handle it daily then 4 days. If left untouched and vacuum sealed up to 14 days. It can also be frozen. So you can freeze half and keep the rest in the fridge.
Is this what would be considered "American" bologna?
Can you freeze it?
Sure thing
is it safe to use plastic wrap? Doesn't it release harmful chemicals while cooking?
You’ll live. Breathing is more harmful. However, you could use a sausage casing or just cook it without the plastic. Stuff it into a casserole dish and bake low and slow.
Won’t the heated plastic release carcinogens into the meat?
No. It has to be heated much higher to break down. If you are worried about plastic in general, simply bake it at a low temperature in a casserole dish.
Anything else I can use instead of vodka?
It's water, not vodka. He just said vodka as a joke because the word water shares a root with vodka.
That looks amazing! But it looks like it makes a lot. Can I freeze it? Better to freeze before or after cooking?
It’s extremely tasty so you’ll probably finish it in no time. But sure. You can freeze it before or after. Up to you
Thanks for the support!
What happens if I skip the curing salt and the msg?
No curing salt = no pinky meat. Add smoked or regular paprika to mince to mimic it somewhat
No msg = less umami. To fix add soy sauce but it will change the colour a bit.
So nothing drastic will happen. Just no pinky and not so tasty.
You can use stock powder instead of msg
@@SuperSpecies thank you
@@PantsDownApronsOn thank you ❤️
What MSG does to the meat?
This is such a great video! If you do the sous vide method how long should you sous vide it for?
We do 90 to 120 minutes depending on the thickness of the roll. Basically until it reaches 68C then chill it down.
Thank you!
Earth destroyer?? How DARE you?? You're depriving me of a real childhood!!!
Can you use beef?
Sure thing but don’t use chunks of meat
Damnation that looks good ‼️
Mant thaks fir sahring this, nice work around for Turkey! Q: What do you think about doing the same for Chicken instead? Thansk again!
Welcome! Sure thing! We do it with chicken, turkey, pork, beef, and bad employees
I need the recipe
Recipe link in description
I'm gonna try it , thank you...... but that was the closest near miss finger slice. wow. 🤥
Wonder if this could work with beaver
Mince it all. The chunks won’t be good.
@@PantsDownApronsOn idk I find beaver is on par with fine grass fed beef with a texture similar to pasture raised pork
If you have beaver that good then go for it. The stuff I’ve tasted was pretty tough though.
@@PantsDownApronsOn yeah it can be tough if over cooked they also have almost no fat. Most of its in the tail and feet. Trapping season starts in november
daai lyk nou lekker hoe gemaak met n varkie
Smaak self met n varkie en bietjie heel blokkies spek. Vir vark like ek vark nek
What is the shelf life sir ??
Up to twee weeks vac sealed. If you use it and keep it in the fridge daily, 5 days depending on how carefully you handle it. Freezer for long time
Is it possible to incorporate smoke to this?
Sure! Just add some liquid smoke to the raw ingredients or smoke it low when it’s cooked.
4g curing salt for that quantity of meat? 🤔 i never exceed 2 grams per kilogram no matter what I'm making. Also give it time to oxidise or at least put some accelerator. Cooking it right away is unwise. #1 is really potent stuff, be careful to use it properly. I will try this recipe, cheers.
No, he used only 1 gram of curing salt..
He used 1g, 1g, and 2g in each bowl, which totals to 4g. @@budhiardianto2374
Can u make this with pork
Sure. With whatever you want.
great but i would love a better or at least the same good deli ham but without msg, you put msj on pice a paper and eat it and it s good.....so waiting for the next one without the cheat code(msg). ty for all the other info tho very good.
I'm sous viding them rn but for HOW LONG
2 hours to be safe
@@PantsDownApronsOn bet bet
Is nobody going to address the issue of heating Saran Wrap?! Not a good idea. As another poster said, if you want to get into making lunchmeats such as this a meat press is a worthwhile investment.
You could also use a muslin sausage bag or just bake it like a meatloaf without wrap. I have to address the fact that plastic wrap is safe to heat up to 110-120C. Water only goes to 100C max. In this recipe the water actually never boils and sits around 90C. Plug it into the old google for c to f conversion. So long story short. Breathing air will kill you faster than making your ham in plastic this way.
To quote Uncle Roger, "MSG, stands for Make Shit Good"
Should be “ Make Shit Great”)
Why you make the msg sound funny is it that bad to consume 😂😂
If you make bacon from scratch. Please make a video. Thanks for the brilliant videos.
Sure thing!
Uhhm, Yes. This is happening
6:16 🫣🫣🫣
Had to check what MSG is. F.. me!
Is that a boloney in your pocket or are you just happy to see me?
It's not baloney - it's the truth.
Pants Down Baloney On 😮
Or out👀🙊
@@PantsDownApronsOn Safety first in the kitchen! 🤡
Unfortunately, you are very wrong that turkey thighs are readily available in US markets. They are among my favorites. Often when I shop, I look for and/or inquire to get them, only to be told they are not available. Even during the holiday seasons. Maybe where you live you can get turkey thighs, but here in Delaware USA, which produces more chickens that almost anywhere, we can't get them. Maybe I should try your recipe using chicken thighs!
Chicken works just as good.
Блин, понял, на кого похожи твои видео - Джошуа Вайсман, тоже биролл в конце, тоже на ферментации помешан, фартук полосатый. Единственное, у Джошуа волос побольше и рецепты не всегда интересные.
Ugh, it’s not an old wives tale that MSG is bad. If you have an allergy to it as I do, it’s extremely bad. It causes severe headache and nausea for me. I always know when something has MSG because I’ll get the MSG headache almost immediately. I know a lot of people just like me as well, so clearly it’s not super great.
Just leave it out. Put some smoked paprika in the mince and change the regular salt to celery salt.
Anything is bad if you're allergic to it but people were saying MSG caused cancer and villainized it when it just wasn't true, it's no worse than regular salt, for non-allergic people you just use it in moderation like all things.
That means that they are also allergic to Cheeses and Tomatoes because both of them have a heap of MSG in them,
@@frankokozzo that’s actually not true. There’s a difference between a small natural occurring amount and then an obscene unnatural most likely chemical processed amount that’s added. The amount in a couple slices of tomatoes is going to be far less than the gobs added to junk food or certain restaurant dishes. I can handle items with a low msg content but I absolutely can tell when too much is in there. You can’t act like just because it’s naturally occurring it can’t be a problem. Processing can change everything. The fact that it’s made by a fermentation process alone could be the problem. All alcohol is made from natural items via a fermentation process but I’m allergic to it. Melatonin is naturally occurring but I can’t take melatonin tablets or else I’ll take a trip to the hospital. When you F with nature, you can F with the body.
No one cares. Stop coming on TH-cam to cry about your inferior immune system.
Fokken baie sout😅
Moenie worry nie. Als is ok)
Cooking in plastic. Blech
Heat + plastic + food = microplastics in your food
Mouth(nose) + Air + breathe = pollution in your body.
Can run but you can’t hide.
Whatever you’re doing in life will contribute to either scenario of plastics or pollution.
Think the tiny bit of “food safe” wrap in this case used at “safe” temp is the least of our worries))
Apologies for making your fears worse than they already are. 😕
don't add MSG , its not the best option
could you do this in a meat press?
Sure thing