LOCATION: Recipes >> Preserving Meats >> Turkey Sausage 06
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Turkey Sausage 06
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Smoked Turkey Kielbasa
2 1/2 pounds chilled and ground using 3/8"" hole turkey meat
2/3 cup ice water
1 tablespoon fine salt
1.5 grams white pepper
8 grams dark brown sugar
3 cloves ground with turkey fresh garlic
1/2 teaspoon dried marjoram
1/4 pound powdered soy protein (or non-fat dry milk - better than soy protein)
1/2 teaspoon prague powder #1
1 ounce RP-Lean
38mm casings
Into ice water, mix very well: salt, pepper, sugar, marjoram, soy
protein, prague powder, water, & RP-Lean." Distribute over ground
meat and mix thoroughly Chill to keep below 40F. Stuff into 38mm
casings Tie into 10-12 inch loops Place in preheated 130F smoker
with dampers wide open for 1 hour until casings are dry.
Close damper to 1/4 open and apply medium heavy smoke. Gradually
raise temperature to 165F over the next 2 hours. When internal
temperature reaches 155F, remove and spray at once with cold water.
Cool to 110F or lower. Dry at room temperature away from drafts
for 2 hours. Refrigerate.
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