Making your own cold cut turkey deli ham is super simple and will result in the best lunch meat known to man. Perfect for sandwiches, breakfast or a quick snack.
Trim the turkey if not trimmed already. Remove any tough tissue or bones. Cut it into roughly 2.5 centimetre or 1 inch cubes.
Split the cubes into three separate parts. 400 grams, 350 grams and 250 grams. Each part is seasoned differently and creates a different texture in the ham. We keep 400 grams whole, 350 grams get minced and 250 grams gets puréed.
Season each mix as listed in the ingredients.
Process the purée through a food processor and the mince through a mincer or buy ready made mince. Keep the 400 gram part whole.
Mix it all together in a bowl until well combined.
Shaping (See notes for alternative shaping methods)
Lay down a double layer of plastic wrap and sprinkle it with paprika in the centre.
Place the turkey mix onto the paprika and wet your hands with a bit of water to prevent sticking. Shape it into a log or sausage shape, removing any trapped air pockets as well as you can.
Fold the wrap over, so the meat is encased inside. Make sure to overlap the plastic wrap, but don't get it caught up in the meat. Push the meat from side to side through the wrap to remove more trapped air.
Next, grab the sides and while keeping contact with the surface you roll the log tight, so it firms up. The roll will get a bit thicker and shorter.
Use a tooth pick or needle to prick holes where you see air bubbles. Repeat the rolling and tightening process once more before wrapping in another double layer of plastic.
Roll the ham log tight and close off the ends by tying a knot each side.
Cooking (See notes for alternative cooking method)
Turn your oven to 100 °C or 212 °F.
Fill up a casserole dish or deep dish with boiling water.
Place the turkey boloney log into it. Cover with a small piece of parchment and then with foil or a tight-fitting lid.
Cook for about an hour, or until a thermometer placed in the thickest part (centre) reaches 68 °C or 154 °F.
Once cooked, you remove it and cool it down in a bowl of ice water or any place cool until the internal temperature reaches 8 °C or 46 °F before either storing or slicing.
Video
Notes
Make sure the turkey is trimmed of any tough tendons or bones. You can also use turkey breast or any other protein like chicken, pork, beef or shrimp.
I use curing salt number 1. Also sold as Prague powder #1, Insta Cure #1 and Pink curing salt #1. It's coloured pink to prevent confusing it with table salt. Made of 94% salt and 6% sodium nitrite. It serves two functions. Firstly to prevent botulism poisoning and secondly to give the ham that attractive pink colour. In tiny amounts, like used in this recipe, it's perfectly safe, desirable and preferred to not using it at all. Again, the choice is yours to use it or not.
Monosodium Glutamate as we know today is not a harmful additive, but rather the 5th flavour, umami. It's naturally found in foods like tomatoes, cheese, soy, meat, fish and fermented products. In my opinion a must in this recipe, but if you're categorically against it then just leave it out.
I use dried garlic, but you can use fresh minced garlic too. Onion powder also works, and you can use these in tandem if you like, or omit both.
Storage optionsOnce it's chilled, you want to either portion it into smaller pieces and individually vacuum seal them, or keep them sealed airtight in the fridge.You can also freeze it for longer storage.Do not leave it out of the fridge for extended periods of time as it will spoil or cause food poisoning.It will keep well in the fridge for 4 to 5 days easy and months in the freezer.Defrost in the fridge overnight. Do not defrost under running warm water or a microwave.