Smoked Turkey Kielbasa
Ingredients
- 2 1/2 pound chilled and ground using 3/8"" hole turkey meat
- 2/3 cup ice water
- 1 tablespoon fine salt
- 1 1/2 gram white pepper
- 8 gram dark brown sugar
- 3 cloves ground with turkey fresh garlic
- 1/2 teaspoon dried marjoram
- 1/4 pound powdered soy protein (or non-fat dry milk - better than soy protein)
- 1/2 teaspoon prague powder #1
- 1 ounce fat replacer
- 38mm casings
Instructions
Into ice water, mix very well: salt, pepper, sugar, marjoram, soy protein, prague powder, water, & fat replacer." Distribute over ground meat and mix thoroughly Chill to keep below 40F. Stuff into 38mm casings Tie into 10-12 inch loops Place in preheated 130F smoker with dampers wide open for 1 hour until casings are dry. Close damper to 1/4 open and apply medium heavy smoke. Gradually raise temperature to 165F over the next 2 hours. When internal temperature reaches 155F, remove and spray at once with cold water. Cool to 110F or lower. Dry at room temperature away from drafts for 2 hours. Refrigerate.