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Turkey Frankfurters
Lean turkey and frozen pork jowl fat are cured, ground and emulsified with ice into a smooth paste, stuffed into sheep casings, smoked in stages and finished with a gentle poach. The result is a snappy, mildly spiced frankfurter.
- YieldServes 4
- Hands-on2 h 50 min
- Total14 h 30 min
- Difficulty
Ingredients
Cure mix
- 9 gkosher salt
- ¼ tspInsta Cure No. 1 (pink curing salt)
- 2 gdextrose
Seasonings
- ½ gground white pepper
- ½ gground coriander
- ½ gground nutmeg
- 1½ gonion powder
- 0.13 tspgarlic powder
- 250 gboneless, skinless, lean turkey breast or thigh meat, cut into 3 cm cubes
- 200 gpork jowl fat, cleaned, cut into 3 cm cubes, partially frozen
- 150 gcrushed ice
- 15 gnonfat dry milk
- to tasteprepared sheep casings, about 5.5 to 6 m, or as needed
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