@ffmedicman If you aren’t going to use a cure accelerator and you want to hold it overnight I would highly suggest you stuff and then hold the meat overnight in the casing. If you hold it first and then try to stuff it is going to be very hard as the salt in the seasoning will start to solubilize the proteins in the meat and things will get set up on you and might even damage your stuffer.

@ffmedicman It’s been a while since we have done it but I think unlike beef you want to slice along the grain as turkey breast might not hold together if you try to cut against the grain. If you have already done this please let us know what you did and how it turned out!

@Jonathon I’d like to add that until recently I haven’t had the luxury to ‘spread out’ as you see pictured but you can still apply the same technique at home. Just apply the same principles in shorter lengths. You will lose a bit in regards to casing but a consistent product is worth it. Collagen has many benefits but the real deal is…the ‘real deal’.

@ffmedicman Sure Gel can be used in any type of cured sausage, but I wouldn’t use it in fresh sausage. If you want to use carrot fiber in fresh sausage, it will work great there. I wouldn’t add more water than we normally suggest though with any binder. We typically recommend adding 1 quart per 25 lb of meat as that would be the proper amount with a binder added.