Homemade ham

Turkey, Bulgarian pepper, Water, Cooking salt, Garlic powder, Onion powder, Coriander (cilantro seeds), Black pepper

Slice: 15 min. Mix: 15 min. Chill in the refrigerator: 1 day. Mix: 10 min. Cooking: 5 min. Bake in the oven: 3 h. Let it stand: 1 h. Chill in the refrigerator: 8 h.

Pass the turkey breast fillet (500 g) through a meat grinder. Cut the remaining part (500 g) into small cubes.

Mix the minced meat and diced meat. Add curing salt (8 g), table salt (8 g), and water (50 ml). Knead the mixture thoroughly for 10–15 minutes until it reaches a sticky texture. Cover and refrigerate for 24 hours to mature.

For a juicier texture, add 50–100 g of fat (such as butter or turkey skin).

Add dried garlic (1 tsp), dried onion (1 tsp), coriander (1 tsp), and black pepper (1 tsp). Add bell pepper (50 g), diced into small cubes.

Stuff the mixture tightly into a collagen casing. Remove the air. Shape into a log and secure the ends.

Cook in the oven at 80–85°C for about 3 hours until the internal temperature reaches 72–74°C.

Cool the ham at room temperature, then refrigerate for 6–8 hours to stabilize. Slice and serve.