Making Deli-Style Turkey Breast - photos & Pastrami added pg 2

[Katy]

You have to share the rye bread recipe too.....please

 

[Kim_NC]

Quote:
It's aleady posted on our farm website. Here's a link:
Light Rye Bread - calls for bread machine, but I just use the 'dough' cycle, remove and shape for a standard loaf pan, let rise another hour, then bake at 350* for 25 min.

 

[vfem]

Kim, you have GOT to invite me over for lunch!!!!

 

[Katy]

Quote:
It's aleady posted on our farm website. Here's a link:
Light Rye Bread - calls for bread machine, but I just use the 'dough' cycle, remove and shape for a standard loaf pan, let rise another hour, then bake at 350* for 25 min.

Thanks!

That's what I do with my bread machine too. I like the way it mixes the dough up, but don't like how it bakes it.

 

[Steve_of_sandspoultry]

That looks good Kim. I see you do turkeys the same way we do, we have a whole shelf in the freezer of boneless skinnless breast fillets like that.

Just to toss out an idea to save a step, instead of cooking in the oven what do you think the breast would come out like if you boiled it in the freezer bag? I wonder if it would come mushy? When we smoke turkey breast on the grill I always cook a few extra and vacum bag with some of the cooking liquid and freeze them for later. We just warm them up in the microwave when we eat them and they are fine.

Steve

 

[greathorse]

Quote:
It's ground turkey. They grind 50 pound frozen blocks of turkey meat etc's then put it into a mixer and add spices

http://www.centurionequipment.com/photos/bg_2449.jpg


From there it would go into a bowl cutter, it was called a "chopper" at the plant I worked at

http://www.centurionequipment.com/photos/bg_2431.jpg

Then it would go to a stuffer

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From the stuffer they would make "chubs" they were about 4 feet long 4 to 8 inches in diameter and they were put into racks and sent to the smoke house for cooking, then cooled, aged and sliced. That would be for the packaged lunchmeat you see in the stores. The deli turkey like Sara Lee does is made the same way but it's packaged into the oval shaped package you see in the deli counter.

Yum Yum.... not

Steve in NC

Steve you actually describe the "good stuff" Lets talk about the really cheap stuff and then we can all be thankful we use our own turkey breast with our own simple process. For the record I think the best turkey breast is seasoned roasted and sliced but anyway here goes:

The poultry industry turkey and chicken both produce a product called "MDB" Mecanically deboned chicken/turkey. This product is produced by putting carcases in a very large centrifuge machine and literally getting all the protien spun off the bone. From this there is often a matrix (slurry like) that is either injected into or tumbled with chunks of something resembling real meat. Then the product goes into the tubes Steve describes. Next time you buy cheap chicken or turkey hot dogs or even sandwich meat look for the Mechanically deboned stuf. It selss for about 25-30 cents per lb. on the market in large quantities. Now if the carcasses are heaved into a machine called a beehive (it is slighlty less aggressive) the end product is the same but does not require the MDB label. I look for whole muscle product when I buy sliced turkey. If you see no grain in it like you do from home roasted guess what???????

Dont misunderstand me I am not busting on the industry we consumers love the cheap product that looks like turkey/chicken/pork/ham but the processes we now use would shock most of us on the low end commercially produced items. As long as we buy it and demand it they will make it.

 

[Kim_NC]

Quote:
Ditto...

Food slicers are great. We use ours to 'shred' cabbage for making sauerkraut, slicing our own steaks from whole boneless NY strip or ribeye, pork chops. Also great for slicing fruit to dehydrate - like apple rings, pineapple rings, etc. And we slice our homemade breads, etc.

There are several nice home models on the market in the $80 - 100 range. Go with something made of mostly metal, with the only plastic parts being the removable front blade covers and 'slide' trays for the meat. There are some models with plastic backs and base plates - they do not hold up as well. We've had our metal unit for 15 yrs. It still looks and works like new. We dissasemble and put the pieces through the dishwasher for easy cleanup.
Quote:
Well if you don't mind a little drive of 2-3 hrs

 

[Kim_NC]

Quote:
It's aleady posted on our farm website. Here's a link:
Light Rye Bread - calls for bread machine, but I just use the 'dough' cycle, remove and shape for a standard loaf pan, let rise another hour, then bake at 350* for 25 min.

Thanks!

That's what I do with my bread machine too. I like the way it mixes the dough up, but don't like how it bakes it.

When we were younger and worked 9-5 jobs, I used to set the bread machine up with delayed start, and let it bake the bread. I had it starting to bake just before we got home. The house smelled wonderful when we walked in and there was fresh bread for supper.

LOL...now I use 3 bread machines to mix doughs for baking breads for farmers market sales.

Quote:
Yep, we really like boneless, skinless breast halves. There is only DH & I here, so a whole turkey breast can be a 'challenge' for us. We either can the dark meat, or grind it. What do you do with the dark meat?

The smoked breasts sound lovely. Must try that.

I don't know about trying to boil the turkey breast for the lunchmeat. I like the way it turned out roasting. But I do think a slow roast with the foil layers to hold the moisture tighter might make it more of a deli-style texture. But it's great just as I made it. The injection really made a big difference.

 

[Steve_of_sandspoultry]

I can't wait to try it - I think we will try it both ways. I just sliced up a turkey breast fillet for turkey jerky.

Everybody loves a turkey

Steve in NC

 

[Steve_of_sandspoultry]

Kim,
Try some turkey jerky, it came out very good!!!!!!!!! We take the thighs and debone them for turkey sausage, the legs we put in the pressure cooker at 15 pounds for 15 minutes until it falls off the bone and bag that meat for taco's, casseroles etc.

Steve