www.sausagemaking.org

The Black PigBBQ team is proud to present two more projects. See the whole thing here at

Turkey Cold Cuts


just a sample pic to tempt you..





Friggen amazing for our first run.


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Thanks for the post, it looks great. Have you tried emulsifying in the food processor? After your second grind, put in the processor in batches (this is a good time to add the water.... in the form of crushed ice). You can get a real smooth product this way.

Did you use ALL of the turkey skin in the bologna?

I might like to try this with chicken thighs, when they go on sale at Costco.

I burnt out two food processors doing out hotdogs and emulsifying for other sausages.

We have been doing 20-40 pounds at a time and I just bought my third food processor. The spouse made me agree no more meat in them...


I found that when we par-freeze the meat after a first grind we can get close to the same results.

It looks like you took breast meat and stuffed large pieces into a casing with some sort of binder to stick the pieces together and cooked it. I'm being kind of critical here but to me it doesn't look all that good and looks like it might be dry. Sorry for being negative just my 2 cents worth. I'll go to your blog and see how you did it.
We only learn by our mistakes and God knows I have mad a few. LOL
Keep on plugging away

Just read your blog and thought the recipes looked and sounded fabulous. A great idea and simply inspiring. If only i liked turkey/
Well done that man.
Creating a new sausage myself today will keep you all informed