Go to the Recipe: Sous Vide Deli-Style Turkey
Only a 3h cook Or is it a typo?
Does the MSG really make a difference? I try to limit it.
will it work in chicken?
I also would like to know if it works with chicken breast?
Would this still work if the turkey is pre-brined or will it become salty? Maybe less salt in the cure but still using the curing salts?
We used some pre-brined butterball turkeys during the trials and they turned out great.
It is correct.
It makes it better, but is going to be great with out if you want to avoid it.
Sure, follow the same curing percentages. But follow time and temp guides for chicken breasts.
So we take this directly from refrigerator to sous vide set at 55 Celsius for three hours.. How about the drop in temperature when immersed? Or is it calculated within the three hours?
All covered in the 3 hour cook.
All covered in the 3 hour cook. Just make sure the breasts are fully submerged, and not pressed up against other surfaces, they need some good circulation.
The 3 hour cook time surprised me, it really doesn't seem long enough. I just checked Douglas Baldwin's poultry pasteurization time table and he lists 3 hours as the time to pasteurize 25mm thickness at 57C, which is hotter and way thinner than the turkey in this recipe... Is there are reason not to use the 24 hour time from the regular SV turkey recipe?
I made the recipe yesterday and it turned out great 👍
The problem is I have family members who are avoiding sugar
Can I make it without sugar?
Made it as stated in the recipe and at 8%, 72 hr, and it was a tad high % wise, for our liking, too firm and was way more "ham" like than we were expecting. Flavor was very good. We will be shooting for the 2%, 72 hr next time. As always, we appreciate what you all do for the community.
I’m cooking for a diabetic spouse and have found I can use sucralose in place of sugar in all cases where the sugar is not doing something significantly important beyond sweetening (custard, works fine, caramel, no way.) Every ingredient in the rub is a preservative to some degree, but sugar substitution will not noticeably adversely impact the preservation as that role is covered by the other ingredients.
That should work perfectly for a substitute.
can I freeze after final slicing?
Can I skip the MSG?
Could I cold smoke it as well?
of course.
yes, just replace the weight with salt.
You can but it will certainly change the end product. probably better to freeze before slicing, you will have less moisture loss after thawing.
Is the curing guide applicable to pork loin for example, with the cooking times adjusted?
It should be pretty close, but it is not something we actually tried.
Nice...but without a meat slicer I will never be able to get that perfect deli thinness.
Hi everyone. I tried the recipe with chicken breast and I am quite satisfied with the final result. The texture was perfect in my opinion and the overall taste was pretty good. The only thing a bit disappointing, for my personal opinion, is the final aftertaste a bit too sweet. Is it possible to master the sweetness without altering the power of the curing mixture? If it so in what proportion should I reduce the amount of sugar? Or is it better to change the type of 'sweetener' (dextrose or similar instead of normal sugar !?) and how much compared to salt? Thanks
reducing the sugar should not affect the curing. If its too sweet for you just reduce the sugar and you will be good.
131 is safe right?
To get nicer slices I glued 3 breast together and formed into a typical shape with plastic wrap, will this effect the cooking time since it’s one thick piece now, is so suggestions, glue after cook?
Sure is!
You just need to cook it until your core temp gets to the 130°f.
Could something similar be done to achieve deli style roast beef?
Probably! It is not something we tested. But a nice bring/ cure then sous vide to your desired doneness should work out great.
Any recommendation on a white sandwich bread recipe? Anything similar to that found at Turkey and the Wolf in New Orleans??
Could something be substituted for the MSG
You can just substitute the same weight with the kosher salt.
I have this Beswood and it does a nice job for a home slicer. :-) https://www.amazon.com/gp/product/B01AQH636Q/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Do I need to adjust the sous vide time for a larger breast?
Do you add the liquid smoke into the curing mix? I tried to, but it dissolves the dry ingredients and doesn't look like your mix in the picture…
Love this recipe, best deli turkey I ever had. But where can i find some literature or similar that 131 is safe. General rule is 165 for poultry. Just to quiet down the ones out there that have an issue with it.
Dr. Baldwin has been with ChefSteps for years, here are a bunch of resources from him directly. https://www.douglasbaldwin.com/sous-vide.html
I think I may have messed up.
I tried to vacuum seal it and it drew out some of the liquid.
It’s been sealed and in the fridge overnight. Should I leave it for 2 more days as I’d intended or cut it open an re-brine?
Thanks! 🙏
You should be just fine, the recipe shouldn't have much liquid, was it just some of the liquid smoke?
Can you do this same curing process with Chicken Breast as well? Can the Pargue powder be replaced with a similar curing salt? And lastly if you can do this with chicken breast, should the sous vide temperature be higher, like 60-70 degrees? As you surely want to kill any form of salmonella?
Thanks!
Chicken breasts work great. You can use what ever curing salts you have, just follow the recommend percentages on the packages. Use the temp guides in the joule app for chicken breasts not turkey.
Can I use this recipe for deli ham? That is my favorite, and I really, really want to make my own. I've tried other recipes from others and it was dry. TYI
These percentages work well for poultry, I would recommend following one of our ham recipes and using those.
Where do you find your Turkey breasts. I can only find the butterball one's and they are already brined.
I'm curious about the time and temperature combination. In Baldwin's sous vide guide, that Chef Steps linked in the comments, he says that for a 5cm thick piece of turkey at 134F, you need 4.75 hours for pasteurization. Does the cure allow you to go to a much lower temperature (131F) and time?
@Stephen Bateson sodium nitrite, along with the salt, creates an inhospitable environment for bacteria, which is why it's such a popular curing agent. This will reduce the need for longer cook times, as it is now cured, and you just need to get it cooked for consumption. If it concerns you, you could always cook it at a time and temperature that you desire.
