Halal Turkey Ham

Turkey fillet, Turkey thigh, Fat-tailed sheep fat, Cream 35% fat, Nitrite salt, Table salt, Dried garlic, Cumin, Nutmeg, Black pepper

Slice: 20 min. Chill in the refrigerator: 12 h. Cooking: 20 min. Let it stand: 1 h 30 min. Bake in the oven: 30 min. Bake in the oven: 1 h. Chill in the refrigerator: 10 h.

Cut turkey thigh (400 g) into thin strips, add curing salt (12 g) and table salt (12 g), mix well, and refrigerate for 10-12 hours. Dice tail fat (80 g) very finely and freeze it lightly so it stays separate in the mixture. Grind turkey fillet (1000 g) through a meat grinder and chill it well too.

Pour boiling water quickly over the chilled fat cubes, separate them, and return them to the fridge. Add the turkey thigh strips, heavy cream (30 g), dried garlic (4 g), cumin (3 g), nutmeg (1 g), and black pepper (1 g) to the ground turkey. Mix until the mass turns sticky, but do not let it warm up too much.

Soak the casing in salted water for 10 minutes, pack it tightly with the meat mixture, tie the loaf, and leave it at room temperature for about 1.5 hours. Then place it in the oven and start the first heating stage at 80-85°C until the center reaches about 60°C.

After that, place a tray of boiling water in the oven and continue cooking at 80-85°C until the internal temperature reaches 72°C. Cool the loaf immediately under cold running water, pat it dry, and refrigerate for 8-10 hours to stabilize. Slice only after it is fully chilled.