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!!!
@donlivingston41182 жыл бұрын
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.
@fam.a-r91402 жыл бұрын
Well done, thank you for this great work and for the priceless informations. This is really the one of the best channels on youtube.
@markrobinson93842 жыл бұрын
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.
@martinm34742 жыл бұрын
My Brother worked at the front end, so to speak, inseminating the hens. He too has stories to share.
@religionisapoison2413 Жыл бұрын
@@martinm3474 how'd he fit it in
@conradbennett32512 жыл бұрын
Another outstanding video my friend. Best charcuterie channel on the web. I absolutely love your content.
@scottwilliams4383 Жыл бұрын
It's nice to know what you're eating and how it was prepared.
@LadyTSurvival2 жыл бұрын
Real mayo, cheddar, fresh tomato and lettuce on homemade bread.... Nirvana.
@2guysandacooler2 жыл бұрын
🤤🤤🤤
@stephenadams52412 жыл бұрын
Eric, I will definitely be giving this a try.
@ericfoster36362 жыл бұрын
Love this one Eric!
@2guysandacooler2 жыл бұрын
Thanks so much!
@annalevin179525 күн бұрын
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.
@samerabdo8696 Жыл бұрын
Can we use a parchment paper?for cooking
@prayunceasingly20292 жыл бұрын
Mmmmmm smoked turkey ☝🤤
@karao78313 ай бұрын
Would this be the same process for chicken ?
@Soupy_loopy Жыл бұрын
Exactly what I was looking for. Turkey is like $0.99/lb right now!
@leahtiferetrabinovitz65182 жыл бұрын
looks amazing!
@anyelohernandez61262 жыл бұрын
supe cool eric. from RD
@johnweaver45642 жыл бұрын
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!
@mohsen53122 жыл бұрын
سلام اریک عزیز اگر براتون امکان داره زیرنویس ناشنوایان رو فارسی کنید تا منم بتونم حرفای شما رو بفهمم ممنون از شما استاد گرامی
@duotone692 жыл бұрын
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?
@henrymartinez566811 ай бұрын
If you sous vide your product and pasteurized it , is it necessary to use insta cure still
@deskjockie4948 Жыл бұрын
Is there a reason why you can't use ground turkey?
@ArielReitner2 жыл бұрын
Hey Eric, love your channel! For how long this Turkey Bologna can be kept refrigrated?
@2guysandacooler2 жыл бұрын
a week or 2 (if you use curing salts)
@alyov Жыл бұрын
Hi Hello, is it possible to replace the dry milk with something else without dairy products?
@2guysandacooler Жыл бұрын
potato starch works well
@alyov Жыл бұрын
@@2guysandacooler Same weight as in the recipe instead of powdered milk?
@kevchard52142 жыл бұрын
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.
@2guysandacooler2 жыл бұрын
Here you go: tinyurl.com/w2kc4vw2
@kevchard52142 жыл бұрын
@@2guysandacooler Thanks Eric I didn't see that one.
@patrick88792 жыл бұрын
No MSG.?
@2guysandacooler2 жыл бұрын
not in this recipe but you can add it if you want
@jjsager12 жыл бұрын
Eric did you remove the casing before slicing?
@2guysandacooler2 жыл бұрын
yes
@J_hoop2 жыл бұрын
Hi! If I kept my cold smoker less than 5C during its smoke, do I still need cure #1?
@2guysandacooler2 жыл бұрын
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.
@zaraqadermazi3667 Жыл бұрын
Ease recipe
@jdojr88442 жыл бұрын
SPAM RECIPE PLS
@2guysandacooler2 жыл бұрын
kzbin.info/www/bejne/Z4izY4d_d7OKp9k (its in the descriptions box)
@serpo9797 Жыл бұрын
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.
@2guysandacooler Жыл бұрын
😅😅
@eatomucho2 жыл бұрын
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.
@2guysandacooler2 жыл бұрын
Hey Lance. We have viewers from all over the world that enjoy seeing a multitude of different proteins being used. 😎
@SmokyRibsBBQ2 жыл бұрын
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!
@2guysandacooler2 жыл бұрын
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!!!
@SmokyRibsBBQ2 жыл бұрын
@@2guysandacooler Good to know, thanks Eric!
@johnmason4552 жыл бұрын
@@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.
@debk9664 Жыл бұрын
Do we have to use nitrates?
@2guysandacooler Жыл бұрын
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.
@047slava2 жыл бұрын
Hello. To many, a written recipe would mean a lot
@2guysandacooler2 жыл бұрын
check the description box. The recipe will always be there
@047slava2 жыл бұрын
@@2guysandacooler Thanks a lot
@warmsteamingpile2 жыл бұрын
I never would have thought to use stock. I can't wait to make this.
@IzzyEatz9 ай бұрын
Do you have a chicken bologna???????? Recipe?
@lindathompson3982 Жыл бұрын
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! 🙂👏👏👏👏👏🏿👏🏿👏🏿👏🏿👏🏿👍
@melissagoff5525 Жыл бұрын
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
@2guysandacooler Жыл бұрын
Potato starch or liver
@hatseflats91 Жыл бұрын
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
@2guysandacooler Жыл бұрын
fllow the recipe exactly, just add chicken
@gardenvariety- Жыл бұрын
For those with allergies, is there a substitute for the dry milk?
@2guysandacooler Жыл бұрын
potato starch, rice flower, soy protein isolate, nutritional yeast, an egg, phosphates, carrot fiber
@gastro_Den2 жыл бұрын
nice and clean work! as always )) thank you for inspiring, guys!
@2guysandacooler2 жыл бұрын
Our pleasure! Thanks for watching!!
@truthinthefaceoftyranny Жыл бұрын
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?
@phoenixjackson2847 Жыл бұрын
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?
@desktopkitty8238 ай бұрын
You've taken the mystery out of "mystery meat". This looks so good, and to know what's in it makes all the difference.
@religionisapoison2413 Жыл бұрын
Now add bacon lettuce and mayo between some bread
@brandoncherry16512 жыл бұрын
I bet this is off the chain..
@gerryrussell53252 жыл бұрын
Thank you.
@phillipcarroll66252 жыл бұрын
Awesome
@ГеоргийБорисов-м9э2 жыл бұрын
Hi Eric, do you put cold sausage, right from the fridge, to the smoking chamber?
@2guysandacooler2 жыл бұрын
no. I generally let it come to room temperature and dry off before I start smoking
@ГеоргийБорисов-м9э2 жыл бұрын
@@2guysandacooler OK, thank you.
@Hyltran2 жыл бұрын
I learn something new almost every time I watch one of you videos grate tanks