This was my prototype batch. I wouldn’t change much, some minor tweaks to my process but otherwise it turned out great and was well received.
You could make this at home easily.
Ingredients are salt, brown sugar, garlic powder, sage powder, sodium erythorbate and cure #1.
Missing what?
This was my first attempt ever. I mentioned process tweaks and I’ll elaborate here I would use more mechanical processing to optimize protein extraction and thus binding so it doesn’t separate when sliced and cooked. Otherwise it has the texture of real bacon and delicious turkey flavour.
I can add smoke but it’s typically not included in a health-conscious turkey strip where I live.
I’m legitimately curious, don’t leave me hangit bro.
Sorry for the cliffhanger. And I get it’s kind of obvious. But your ingredient list is missing turkey :).
Was it breast, thigh, how was it cut? Kind of looks like maybe large chunks of thigh, mixed with the spices and chilled, then sliced thin?
Equal weight thigh and breast meat, approximately 1" cubes but then seasoned, cured and vac sealed so they may elongate beyond an inch. Cured for a week then sous vide cooked to 145 F internal. Ice bath, room temp bloomed for 30 minutes then frozen until solid enough to slice at “12” on the meat slicer.
From my client, the description stops after the ingredient list. So it kind of reads like add these spices to turkey and then MAGIC
It’s a prototype, I’m not ready to share the full measurements and process quite yet. Give me a couple weeks and the next iteration will be reproducible.
The journey is the joy.