So happy you posted this video. I hate turkey. My wife loves it. We left for vacation on TG day, and she still made me buy one of those foul fowls. Now with this video, I am inspired to turn the frozen bowling ball into something wonderful. Thanks!!!
Hi Eric, I just tried this. I made mine in a spice lined cloth casing. One was a 65mm pepper lined casing and the other was a 100mm paprika lined cloth casing. They both turned out excellent, the spice crust really adds to it. I think I was a little light on fat as it turned out a tiny bit rubbery. Will throw in some pork fat next time if the turkey seems lean. Thanks for the recipe.
Amazing results Eric! I've got to look into getting one of those Robo Coupe processors! I'm not sure my Ninja can hold up to emulsifying meat. Super interesting process and I'm saving this recipe as well. Thanks for sharing!
Thanks Russ. An interesting alternative to emulsifying this sausage would be to season the mean then grind all the meat and fat together (make sure it's frozen each time before you grind). Grind once on a 6mm plate, then twice on a 3.5mm plate. Mix in the liquid and the non fat dry milk and voila!!!
@@SmokyRibsBBQ I've had good luck doing as eric suggests and then mixing with my kitchen aid mixer ith the ice. My food processor wont handle emulsifying meats either.
Great video Eric, but you gave me flashbacks to my college days when I worked at a turkey plant in the section that did the bologna, salami, hotdogs, ham, and etc. We mixed 2 @2400lbs at a time and also added sodium phosphate and sodium erythorbate for longer shelf life and shorter cure time. We didn't use the breast meat, but instead we used thighs and lots of skin and it was ok, but I know yours is way better and has a great mouth feel, thanks.
What temperature meat should be? Is it important to keep low temp during the process of making and mixing meat? I know it is important when you make salami and such.
It looks very good and I’m quite sure it taste very good. I wish there were an easier way to make this turkey bologna. It just seems like a lot of process?
Nice presentation! Isn’t the Bologna in the danger zone when being cold smoked for 4 hours? I’m guessing the curing agent helps that? The Ph level must be low enough, correct? Wish all manufacturers made Bologna like this. Better quality!
Can you just add 'salt to suit' once sliced, say, for a sandwich? Would using 'Hickory' or 'Mesquite' Liquid Smoke product, with care (when adding during process), be okay? Would adding White Pepper be an acceptable option as well? At the State Fair of Texas, (held yearly in Dallas, Texas), I had the most delicious tasting, most desireably textured, most perfect balance of subtle seasonings Balogna I ever tasted in my life; it was homemade! The difference is instantly obvious & it is mind-blowing. Wow! Thank you for your video & understandable instructions & needed explanations...Very encouraging! 🙂👏👏👏👏👏🏿👏🏿👏🏿👏🏿👏🏿👍
I am fairly new to deli meat curing etc. If I put the meat paste in a stainless steel ham press and cooked it in a pressure cooker..... which runs a bit hotter in temperature, would this ruin the bologna?
Thank you for the awesome vids! quick question tho, iff i want to replace turkey for chicken. can i use the same amount of chicken breast and thighs ? and leave the fat behind because the thighs have fat on them ? thank you in advance
What would you suggest for an emulsifying product other then milk powder. I have a MIL that is allergic to dairy, corn, soy, wheat, casin and a few others. What would be your recommendations. TY
That's an issue for a bigger discussion. Arguable you have to look at a few factors. With warm smoke coming in you would have to keep the temperature way below 5c in order to keep it safe. Then there's the issue of smoke penetration at those low temps. In theory if you could keep the meat's temp below 5c the entire time you could cold smoke like that without the use of nitrites.
Why?? If you want bologna. Eat it. Have a little mortedlla. That i think is the original. I love your channel just dont get reinventing the wheel for sensitive eaters.
So happy you posted this video. I hate turkey. My wife loves it. We left for vacation on TG day, and she still made me buy one of those foul fowls. Now with this video, I am inspired to turn the frozen bowling ball into something wonderful. Thanks!!!
I never would have thought to use stock. I can't wait to make this.
You've taken the mystery out of "mystery meat". This looks so good, and to know what's in it makes all the difference.
Hi Eric, I just tried this. I made mine in a spice lined cloth casing. One was a 65mm pepper lined casing and the other was a 100mm paprika lined cloth casing. They both turned out excellent, the spice crust really adds to it. I think I was a little light on fat as it turned out a tiny bit rubbery. Will throw in some pork fat next time if the turkey seems lean. Thanks for the recipe.
Well done, thank you for this great work and for the priceless informations. This is really the one of the best channels on youtube.
Amazing results Eric! I've got to look into getting one of those Robo Coupe processors! I'm not sure my Ninja can hold up to emulsifying meat. Super interesting process and I'm saving this recipe as well. Thanks for sharing!
Thanks Russ. An interesting alternative to emulsifying this sausage would be to season the mean then grind all the meat and fat together (make sure it's frozen each time before you grind). Grind once on a 6mm plate, then twice on a 3.5mm plate. Mix in the liquid and the non fat dry milk and voila!!!
@@2guysandacooler Good to know, thanks Eric!
@@SmokyRibsBBQ I've had good luck doing as eric suggests and then mixing with my kitchen aid mixer ith the ice. My food processor wont handle emulsifying meats either.
Great video Eric, but you gave me flashbacks to my college days when I worked at a turkey plant in the section that did the bologna, salami, hotdogs, ham, and etc. We mixed 2 @2400lbs at a time and also added sodium phosphate and sodium erythorbate for longer shelf life and shorter cure time. We didn't use the breast meat, but instead we used thighs and lots of skin and it was ok, but I know yours is way better and has a great mouth feel, thanks.
My Brother worked at the front end, so to speak, inseminating the hens. He too has stories to share.
@@martinm3474 how'd he fit it in
Another outstanding video my friend. Best charcuterie channel on the web. I absolutely love your content.
It's nice to know what you're eating and how it was prepared.
nice and clean work! as always ))
thank you for inspiring, guys!
Our pleasure! Thanks for watching!!
Real mayo, cheddar, fresh tomato and lettuce on homemade bread.... Nirvana.
🤤🤤🤤
Eric, I will definitely be giving this a try.
Love this one Eric!
Thanks so much!
What temperature meat should be? Is it important to keep low temp during the process of making and mixing meat? I know it is important when you make salami and such.
It looks very good and I’m quite sure it taste very good. I wish there were an easier way to make this turkey bologna. It just seems like a lot of process?
Can we use a parchment paper?for cooking
I learn something new almost every time I watch one of you videos grate tanks
Mmmmmm smoked turkey ☝🤤
Exactly what I was looking for. Turkey is like $0.99/lb right now!
If you sous vide your product and pasteurized it , is it necessary to use insta cure still
Thank you.
Nice presentation! Isn’t the Bologna in the danger zone when being cold smoked for 4 hours? I’m guessing the curing agent helps that? The Ph level must be low enough, correct?
Wish all manufacturers made Bologna like this. Better quality!
Would this be the same process for chicken ?
looks amazing!
Can you just add 'salt to suit' once sliced, say, for a sandwich?
Would using 'Hickory' or 'Mesquite' Liquid Smoke product, with care (when adding during process), be okay?
Would adding White Pepper be an acceptable option as well?
At the State Fair of Texas, (held yearly in Dallas, Texas), I had the most delicious tasting, most desireably textured, most perfect balance of subtle seasonings
Balogna I ever tasted in my life; it was homemade! The difference is instantly obvious & it is mind-blowing. Wow!
Thank you for your video & understandable instructions & needed explanations...Very encouraging!
🙂👏👏👏👏👏🏿👏🏿👏🏿👏🏿👏🏿👍
I am fairly new to deli meat curing etc.
If I put the meat paste in a stainless steel ham press and cooked it in a pressure cooker..... which runs a bit hotter in temperature, would this ruin the bologna?
Can I pull this off with a Kitchen Aid with a meat grinder attachment and a food processor? If so can I use the large casings with my Kitchen Aid?
supe cool eric. from RD
Hey Eric, love your channel! For how long this Turkey Bologna can be kept refrigrated?
a week or 2 (if you use curing salts)
Thank you for the awesome vids!
quick question tho, iff i want to replace turkey for chicken.
can i use the same amount of chicken breast and thighs ? and leave the fat behind because the thighs have fat on them ?
thank you in advance
fllow the recipe exactly, just add chicken
What would you suggest for an emulsifying product other then milk powder. I have a MIL that is allergic to dairy, corn, soy, wheat, casin and a few others. What would be your recommendations. TY
Potato starch or liver
Awesome
For those with allergies, is there a substitute for the dry milk?
potato starch, rice flower, soy protein isolate, nutritional yeast, an egg, phosphates, carrot fiber
Hi Eric, do you put cold sausage, right from the fridge, to the smoking chamber?
no. I generally let it come to room temperature and dry off before I start smoking
@@2guysandacooler OK, thank you.
Hi Hello, is it possible to replace the dry milk with something else without dairy products?
potato starch works well
@@2guysandacooler Same weight as in the recipe instead of powdered milk?
Is there a reason why you can't use ground turkey?
سلام اریک عزیز اگر براتون امکان داره زیرنویس ناشنوایان رو فارسی کنید تا منم بتونم حرفای شما رو بفهمم ممنون از شما استاد گرامی
Hi! If I kept my cold smoker less than 5C during its smoke, do I still need cure #1?
That's an issue for a bigger discussion. Arguable you have to look at a few factors. With warm smoke coming in you would have to keep the temperature way below 5c in order to keep it safe. Then there's the issue of smoke penetration at those low temps. In theory if you could keep the meat's temp below 5c the entire time you could cold smoke like that without the use of nitrites.
Eric did you remove the casing before slicing?
yes
Eric Where did you get the tool used to push the stuffing tube clear? I went to the sausage makers web site butt didn't see any there.
Here you go: tinyurl.com/w2kc4vw2
@@2guysandacooler Thanks Eric I didn't see that one.
Hello. To many, a written recipe would mean a lot
check the description box. The recipe will always be there
@@2guysandacooler Thanks a lot
I bet this is off the chain..
Do you have a chicken bologna???????? Recipe?
No MSG.?
not in this recipe but you can add it if you want
Ease recipe
There's nooo way I would do any of this. I am entirely too lazy, but I would buy it. It's like 80 steps and 20 machines.
😅😅
Now add bacon lettuce and mayo between some bread
SPAM RECIPE PLS
czcams.com/video/1WP2TIBNWqw/video.html (its in the descriptions box)
Why?? If you want bologna. Eat it. Have a little mortedlla. That i think is the original. I love your channel just dont get reinventing the wheel for sensitive eaters.
Hey Lance. We have viewers from all over the world that enjoy seeing a multitude of different proteins being used. 😎
Do we have to use nitrates?
if you plan on smoking for more than 2 hours I would recommend it. If you don't plan on smoking then you can omit that ingredient.