Turkey Andouille
Boned out a 8kg bird including some skin where it exists over any fat pocket. Threw in a lb of Beef Fat-a lb of Chicken Fat and 2 additional boned Turkey Legs -ended up with 6kg of mix.
Hit it with the salt and placed back in coldest part of fridge until shine indicates time for myosin extraction-approx. 2-3 hours then will coarse grind with Andouille spices and let set up overnight
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Last edited by omega50; 05-06-2017 at 12:52 PM.
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