How to make Smoked Turkey Bologna

pork

🥗Healthier: extra turkey

💰Cheaper: chicken

Extra turkey maintains similar flavor while being leaner.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides sweetness with a different flavor profile.

Debone an entire turkey and separate the white meat from the dark meat.

Cut turkey breast into small cubes for grinding.

Cut turkey thigh meat into small cubes for grinding.

Partially freeze the cubed turkey breast and thigh meat.

Cut turkey skin into small pieces and freeze.

Prepare spices: kosher salt, instacure number one, white pepper, smoked paprika, garlic powder, onion powder, and keep non-fat dry milk separate.

Grind the semi-frozen turkey meat using a meat grinder with a six millimeter plate.

Change to the smallest plate (three and a half millimeter) and grind the frozen turkey skin twice.

Place the ground meat and fat into a food processor with ice chips and blend to extract protein.

Add seasonings and continue to chop until a smooth meat batter forms.

Add non-fat dry milk, remaining frozen turkey stock, and ground turkey skin to the mixture and emulsify.

Soak collagen casings in lukewarm water for five minutes.

Stuff the casings with the emulsified turkey mixture and tie off the ends.

Refrigerate the stuffed bologna overnight.

Cold smoke the bologna using a cold smoke generator for about four hours with pecan and applewood.

Vacuum seal the bologna and cook sous vide at 145°F for four hours.

Transfer the bologna to a cold water bath to chill and refrigerate overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary