Discover the spice blend for "turkey croissant" that will delight every palate. Carefully selected ingredients enhance the tenderness and distinct flavor of turkey meat, which is 100% antibiotic-free.. The mixture will allow you to prepare delicious, aromatic, and healthy cured meats for the whole family and friends. The seasoning does not contain monosodium glutamate or chemical "E" additives
✔️ 1 kg of this mixture will allow you to prepare approx.. 45 kg homemade product.
✔️ Ingredients: hellsalt (salt, preservative substance: sodium nitrite), white pepper, wild garlic, sugar, smoked paprika, coriander, granulated garlic.
The product may contain: soy, celery, mustard, cereals containing gluten (wheat), sulfur dioxide.
Store in a dry and shaded place.
Recipe for "Turkey Croissant" (for 5 kg of meat)
Ingredients:
Turkey thigh meat (skinless) – 3.5 kg
Turkey breast meat – 1.5 kg
Jelux spice mix for turkey croissant – 110 g (22 g per 1 kg of meat)
Ram's angle (cecum) Jelux with a capacity of approx. 2kg
Cold water – 250 ml
A method of preparing:
1. Meat preparation:
We clean the thigh meat of cartilage and excess fat.
We grind the thigh meat through a 10 mm sieve.
Cut the breast meat into 1.5 cm × 1.5 cm cubes.
2. Preparation of the filling:
We mix both types of meat.
We add the Jelux spice mix.
Pour in 250 ml of cold water and mix until a sticky consistency is obtained.
3. Resting the filling:
We put it in the refrigerator for 12 hours.
4. Croissant forming:
After 12 hours, briefly mix the filling.
We fill the previously prepared lamb's caul with the stuffer.
5. Baking:
We preheat the oven to 85°C (convection).
We bake for 30 minutes.
We raise the temperature to 95-100°C and bake until 70-72°C is reached inside the product.
6. Cooling and finished product:
Once the appropriate temperature is reached, remove the product and leave it to cool down on its own.
After cooling, the turkey croissant is ready to eat.
How to use the Angle Grinder:
Before use, the product should be rinsed of salt and then soaked in water at a temperature of approx.. 35°C for 6-8h. Before proceeding with filling, the angle head should be filled with water to rinse it out; it is best to repeat this action several times.. If the product is not used after opening, it can be well re-salted and stored, e.g.. in a glass container in the refrigerator for about a year.
✔️ Useful data:
-proposed flange size - 32-38 mm
-one piece - ok. 1-2.5 kg of filling
No-delivery refund
