This is the second try at Len Poli's smoked turkey breast luncheon meat and I almost got it to were I like it.
http://lpoli.50webs.com/index_files/...ast-Smoked.pdf
My first atempt I went by the recipe to the "T", and it was to salty for my tastes but the seasoning was right on for me. So this time I cured it and then soaked it for a 6 hours to remove the salty taste which worked but it also took the alot of the spice flavor with it.
here's my variation on his recipe,
Follow the recipe like he has it, but after you cure it, soak it long enough to get the salt level down to what you will like. Dry it and reseason, (I used rosemary, marjaram and sage like he suggested). set it in the frig for 24 hours uncovered to dry out some and then stuff it a 3" fiberous casing.
The first time I did it I did wrap in the skin and stuffed in a netting like in the directions but what I have for netting is really to small for it and it was a pain to stuff, so I discarded the skin this time and just used the casing to hold it together.
I smoked it with hickory and maple for 3 hours and then finished off in the oven. On a rating of 1-10 10 beening the best, this was a solid 8! I'll be shooting for a 10 again next time.
Give it a try if ya like turkey, you'll like this.
http://lpoli.50webs.com/index_files/...ast-Smoked.pdf
My first atempt I went by the recipe to the "T", and it was to salty for my tastes but the seasoning was right on for me. So this time I cured it and then soaked it for a 6 hours to remove the salty taste which worked but it also took the alot of the spice flavor with it.
here's my variation on his recipe,
Follow the recipe like he has it, but after you cure it, soak it long enough to get the salt level down to what you will like. Dry it and reseason, (I used rosemary, marjaram and sage like he suggested). set it in the frig for 24 hours uncovered to dry out some and then stuff it a 3" fiberous casing.
The first time I did it I did wrap in the skin and stuffed in a netting like in the directions but what I have for netting is really to small for it and it was a pain to stuff, so I discarded the skin this time and just used the casing to hold it together.
I smoked it with hickory and maple for 3 hours and then finished off in the oven. On a rating of 1-10 10 beening the best, this was a solid 8! I'll be shooting for a 10 again next time.
Give it a try if ya like turkey, you'll like this.
