Meat block
Ingredient lbs oz
Boneless raw turkey meat 50
Cooked turkey skins 9
Raw turkey fat 10

Semolina flour 10
Ice, chopped 10
Turkey broth 9
Salt 3
Sodium nitrite º
Monosodium glutamate 3
Hydrolyzed vegetable protein 1

Procedure

Have turkey meat and turkey fat well chilled. Grind meat through the 1/8 inch plate of the grinder. Grind fat through the º inch plate. Cook turkey skins until tender; then grind through the º inch plate. After grinding, chill all the meat products and the broth down to 30 - 32 F.

Next day, re-grind skins through the 1/8 inch plate of the grinder. Put re-ground skins and meat in a silent cutter. Start chopping while adding chopped ice, salt and seasonings. Chop 5 minutes; then add broth ( temperature 32 F.) and ground fat; chop 3 minutes more. Add flour and chop 2 minutes more to a smooth emulsion. Total chopping time: 10 minutes.
Hope this helps.

Joe

Stuff and smoke

Stuff in casings of desired size. Hang on smokehouse trees procgiy spaced and rinse with cold water. Transfer sausages to the smokehouse and smoke as follows:
Preheat smokehouse to 130 F. - 135 F. and hold sausages at this temperature for ‡ hour with dampers wide open to dry casings. The introduce smoke ( heavy smudge) and smoke for 2 ‡ - 3 hours. Raise temperature gradually to 175 F. until internal meat temperature of 155 F. is obtained.
Remove sausages from smokehouse and shower with cold water until internal temperature has dropped to 110 F. Then allow to cool and dry at room temperature for 30 - 60 minutes before transferring product to holding cooler at 45 F.
Product is perishable and should be kept under refrigeration through storage and marketing channels. Storage life of product will be prolonged if product is held at frozen temperatures until marketed.

(Thanks to Stephan Komarik)