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- เผยแพร่เมื่อ 7 ก.ย. 2024
- How to Make Turkey Deli Meat with Walton's
In Deli Meats 203, we went over the ins and out of How to Make Turkey Deli Meat. We cover Additives, Grinding, Casings, and the proper smoking schedule. Keep reading for more information on making deli meat!
Additives
When we are doing something like turkey deli meat, we want to be sure to use Sure Gel; carrot fiber is not going to cut it. The [Sure Gel](waltons.com/su...) will help everything really bind together in your product. After Sure Gel, you will also want to add [Sure Cure](waltons.com/pi.... It's not a necessity, but you will get the best-tasting and most flavorful product, and it will last longer.
Grinding
We want to break the meat all the way down and to do so we are going to grind the turkey three times. The first time will be through a regular 3/8th plate. This is going to break it down into something that is easier to grind through smaller plates. Our second grind is going to be through a 1/8th plate. Between the second and third grind we are going to add our seasoning to the meat. This will help the meat hold together better and make that final grind much quicker.
[Soluble Cajun Seasoning](waltons.com/so...) can be a good choice.
[Casings](waltons.com/65...)
Because this is a lower-fat product, we want to add as much flavor to it as possible, so we chose to use spice-lined casings. We used the [Diablo](waltons.com/65...) casings it added a really nice heat to the product, and gave a great look to the outside of it. The great thing about these casings is that you don't prep them in any way.
Smoking
For our smoke schedule, we are going to start our smoker at 120 degrees or as close as your smoker will get and have all the dampers open. We're adding no smoke or humidity. During this process, we are trying to dry the outside of the casing. Next, we are going to go to 130 degrees with our dampers closed 3 quarters of the way, and at this point, we will start to add smoke and humidity. A great way to add extra humidity to your smoker is with a wicking towel or automotive sponges sitting upright in your water pan. This will increase the surface area that it can come up and out of. Next, we are going to go to 145 degrees again for an hour, then 160 degrees for an hour, and finally 175 degrees until the internal temperature of your sausage is 160 degrees.
#turkey #howtomake #delimeat
I have a chamber vacuum packar that has a Marinade function on it! I put the meat block in the Vacuum Packer and set it to marinate for 5 minutes. This really pulls out the vast majority of the air bubbles in the meat, and as long as you are careful loading the stuffer you get really good results with very few voids even small ones are few and far between! If it is a large batch you obviously will have to break it up into smaller portions that will fit in the Vacuum packing machine, but it seems to work really well. It may work with just several regular sealing cycles set to the longest time under a vacuum you can set, but I have not at this time tested it like that! I do this for all of my sausage and it has really cut down on the air in the batter.
Another well made and informative video. Thanks Jonathan
Thanks
Where on the website would I find the appropriate cajun seasoning?
This might be a dumb question, but can I use ground turkey I buy from the store?
I was thinking of adding some liquid smoke and doing the entire thing in a sous vide bath (vacuumed sealed). With that in mind would I keep the same cooking cycle stair stepping up each temp in the sous vide? Thanks for any help John
Great idea, I'd like to hear the answer as well. Thanks!
Are you storing the vacuum bags in the freezer or refrigerator?
I make 25.000lbs a day of turkey delimeat lol
If been waiting for this since you put it on Instagram, I need a PK though let’s try a giveaway or raffle 🤷🏼♂️