- Aug 27, 2008
- 5,170
- 409
Poultry with pork highlights will be this weekend's theme, while I get to see what my new baby can do for me. I will be posting multiple Q-views this evening as well as to some on Monday.
I'm starting out with another new item today.
Tur-Chi-Pig Balls
(Ground Turkey stuffed H/B Chicken Egg White wrapped in Pork Sausage)
9-12 Hard boiled Eggs, Grade A Large
1/3 lb Ground Turkey
Season the turkey meat with:
½ tsp Black Pepper
½ tsp Garlic Powder
1 tsp Onion Powder
Optional seasonings:
1/2 tsp Chili Powder
1/2 tsp Cayenne Pepper
1/2 tsp Crushed Red Pepper
2 lb Pork Sausage, depending on how thin you roll them up.
Process:
Note: refrigerate any perishables when ever you are not using it to keep well chilled.
After eggs are boiled and chilled, peel the shell and slice the longest circumference of the egg white and remove the yolk. Place yolks into a separate covered container and refrigerate.
Season and mix the ground turkey with Black Pepper, Garlic Powder, Onion Powder and Paprika.
Add ground turkey meat to each half of the egg white with a slightly loose consistency to avoid tearing the egg, and a slight mound. Place the halves together, matching the teardrop shapes. Don’t worry if the egg tears, you’re wrapping it with sausage…nobody will know!
Press out a 2 oz ball of sausage into a large oval shape in your hand, place the egg on one end and roll up. Work the meat over the egg carefully but completely to cover and seal well.
Quick-chill in a freezer for a few minutes to firm up, or chill a few hours in the fridge. Smoke with your choice of wood @ 225-250* until internal temp reaches 180* (ground poultry).
Here's a look at the mild Turkey mix:
And, here's the Hot & Spicey Turkey mix:
Stuffing the egg whites with mild turkey mix:
A dozen are ready to chill and wrap:
And ready for a chill in the fridge:
I decided to use the Jerky Rack for these to avoid sagging through the grate:
Into the Smoke Vault @ 225* rack temp with Mesquite:
Here they are @ just under 150* I/T, so we'll get to sample these in a shot while:
I ran out of sausage after wrapping the 9th mild egg, so I'll wait until Monday to do the rest while another 2lb chub of JD is thawing out. I have 3 more eggs to wrap, and 5 are waiting for the hot mix filling.
Next into the smoke will be 2 whole yard birds with bacon. Gotta them ready now, so I'll be back with the finish on the Chi-Tur-Pig balls later!
Thanks for peekin' at my Q, Everyone!
Eric
I'm starting out with another new item today.
Tur-Chi-Pig Balls
(Ground Turkey stuffed H/B Chicken Egg White wrapped in Pork Sausage)
9-12 Hard boiled Eggs, Grade A Large
1/3 lb Ground Turkey
Season the turkey meat with:
½ tsp Black Pepper
½ tsp Garlic Powder
1 tsp Onion Powder
Optional seasonings:
1/2 tsp Chili Powder
1/2 tsp Cayenne Pepper
1/2 tsp Crushed Red Pepper
2 lb Pork Sausage, depending on how thin you roll them up.
Process:
Note: refrigerate any perishables when ever you are not using it to keep well chilled.
After eggs are boiled and chilled, peel the shell and slice the longest circumference of the egg white and remove the yolk. Place yolks into a separate covered container and refrigerate.
Season and mix the ground turkey with Black Pepper, Garlic Powder, Onion Powder and Paprika.
Add ground turkey meat to each half of the egg white with a slightly loose consistency to avoid tearing the egg, and a slight mound. Place the halves together, matching the teardrop shapes. Don’t worry if the egg tears, you’re wrapping it with sausage…nobody will know!
Press out a 2 oz ball of sausage into a large oval shape in your hand, place the egg on one end and roll up. Work the meat over the egg carefully but completely to cover and seal well.
Quick-chill in a freezer for a few minutes to firm up, or chill a few hours in the fridge. Smoke with your choice of wood @ 225-250* until internal temp reaches 180* (ground poultry).
Here's a look at the mild Turkey mix:
And, here's the Hot & Spicey Turkey mix:
Stuffing the egg whites with mild turkey mix:
A dozen are ready to chill and wrap:
And ready for a chill in the fridge:
I decided to use the Jerky Rack for these to avoid sagging through the grate:
Into the Smoke Vault @ 225* rack temp with Mesquite:
Here they are @ just under 150* I/T, so we'll get to sample these in a shot while:
I ran out of sausage after wrapping the 9th mild egg, so I'll wait until Monday to do the rest while another 2lb chub of JD is thawing out. I have 3 more eggs to wrap, and 5 are waiting for the hot mix filling.
Next into the smoke will be 2 whole yard birds with bacon. Gotta them ready now, so I'll be back with the finish on the Chi-Tur-Pig balls later!
Thanks for peekin' at my Q, Everyone!
Eric