Making your own cured turkey “ham”, is not only healthier, but in our opinion much tastier. It will be much lower in sodium and be preservative free. You are going to use turkey in 3 different forms. Cubed, minced and pureed. This will give it a more “ham” like texture.
Start with 2 pounds 10.5 ounces of skin off deboned turkey thigh meat
Cubed Turkey
14 ounces/400 grams turkey meat, cut into cubes
1 teaspoon/4 grams salt
1/4 teaspoon/1 grams curing salt
Minced/Ground Turkey (if you use pre minced make sure it’s thigh meat)
14 ounces/400 grams turkey meat
1 teaspoon/4 grams salt
1/2 teaspoon/2 grams curing salt
2 Tablespoons plus 2 teaspoons/40mls water
For The Puree
10.5 ounces/300 grams turkey meat
4 teaspoons/20mls water
1/2 teaspoon/2mls garlic powder
1 teaspoon/4 grams salt
1/2 teaspoon/2 grams curing salt
1 large egg white
2 teaspoons/10ml liquid smoke
1/2 tablespoon/2 grams smoked paprika
Trim the turkey if not trimmed already. Remove any tough tissue. Cut it into roughly 1 inch/2.5cm cubes. Separate into 3 piles according to amounts given. If you don’t have a meat mincer, pulse until a coarse “ground meat” texture. About 5-6 pulses should do it. Process the purée through a food processor, with the seasoning listed. Season remaining turkey with the listed seasoning. Mix it all together in a bowl until well combined.
Lay down a double layer of plastic wrap and sprinkle it with paprika in the center.
Place the turkey mix onto the paprika and wet your hands with a bit of water to prevent sticking. Shape it into a log or sausage shape, removing any trapped air pockets as well as you can. Roll the plastic wrap over the meat, completely covering it. Make sure to overlap the plastic wrap, but don't get it caught up in the meat. Push the meat from side to side through the wrap to remove more trapped air. Grab the sides of the wrap and roll the log tight. The roll will get a bit thicker and shorter. You can wrap it in another piece of plastic and place it in a ham maker. Screw down the lid to compact the meat or place in a food saver bag. In a pot or container large enough to fit either the ham maker or the vacuum packed log. Set the sous vide for 165F 74C and cook for 1 1/2-2 hours. Test temperature and remove from water. Let rest until cool. Place in the fridge for 8-10 hours.
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