- Joined Jun 28, 2014
I am thinking I would buy some fibrous casings in the 5 inch diameter range. I would like to make the turkey deli style to be sliced thin and served as sandwiches. What I am planning is chunks of turkey breast mixed with ground turkey from a whole bird. Ifigured brine the bird and then slice the breast out to be cubed. then debone the rest of the bird and use the skin and rest of the meat in the grinder on a fine blade. add some cure and stuff it into the casing to smoke. I would think 165 IT for poultry. Any advice would be appreciated.