I have found over the years that I am not fond of turkey breast meat so I have a long standing search for good uses for it. This seems to come close to my quest.
I know that soft frozen meat is much easier to cut so I bone chicken leg quarters and including all of the skin and fat pack it into freezer bags and hard freeze it The turkey I bone and skin and add the turkey skin to freeze with the chicken. The day before I make sausage I move the frozen meat to the fridge and allow it to warm up a little.
When my grinder is ready I cut the chicken into one inch chunks and grind through a 3/8 inch plate and I cut the turkey into 1x1x2or3 inch pieces and mix it with the minced chicken. I am still working on the ratio of mince to chunks but a 50:50 mix to 3 parts turkey 2 parts chicken mince seems to be about right.
My seasoning schedule is : 1.7% salt, black pepper-2gm/kg, marjoram-2gm/kg, dried onion-4gm/kg, dry orange zest-.5gm/kg, thyme-.3gm/kg
Push the last of the mince from the grinder with a full stalk of celery and a peeled large carrot, include these in the mix. fill 3¼inch fiber casings and bake to 165°Fin a 225 oven. This may be smoked with the addition of cure#1. The picture is of 3 parts mince and 2 parts turkey
I know that soft frozen meat is much easier to cut so I bone chicken leg quarters and including all of the skin and fat pack it into freezer bags and hard freeze it The turkey I bone and skin and add the turkey skin to freeze with the chicken. The day before I make sausage I move the frozen meat to the fridge and allow it to warm up a little.
When my grinder is ready I cut the chicken into one inch chunks and grind through a 3/8 inch plate and I cut the turkey into 1x1x2or3 inch pieces and mix it with the minced chicken. I am still working on the ratio of mince to chunks but a 50:50 mix to 3 parts turkey 2 parts chicken mince seems to be about right.
My seasoning schedule is : 1.7% salt, black pepper-2gm/kg, marjoram-2gm/kg, dried onion-4gm/kg, dry orange zest-.5gm/kg, thyme-.3gm/kg
Push the last of the mince from the grinder with a full stalk of celery and a peeled large carrot, include these in the mix. fill 3¼inch fiber casings and bake to 165°Fin a 225 oven. This may be smoked with the addition of cure#1. The picture is of 3 parts mince and 2 parts turkey
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