BIO Turkey Ham sliced
The recipe for BIO sliced turkey ham combines high-quality turkey meat with BIO-salt, BIO-dextrose, and BIO-skimmed milk powder for the best results.
Recommended Organic Ingredients
Recommended Organic Ingredients
Organic salt, uniodized ( Atla...
Organic syrup powder dextrose...
Organic skimmed milk powder
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Recipe
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Organic salt, uniodized ( Atlantic sea salt) 90.057360 g
Organic salt, uniodized ( Atlantic sea salt) 90.057This organic certified sea salt is extracted from Atlantic water, traditionally crystallized in salt reservoirs through natural evaporation and gently purified using optical systems. Pure natural sea salt without any additives, non-iodized, non-bleached, perfect for organic food recipes.Show More Show LessBenefits- organic certified, clear declaration
- no iodine added
- no anti-caking agents or adherents like sodium ferrocyanid added
More InfoFields of Application- Universal flavouring
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Organic syrup powder dextrose DE97 20.43780 g
Organic syrup powder dextrose DE97 20.437Organic syrup powder glucose is produced from organic starch. The powder is often called “dried glucose” (glucose = dextrose = grape sugar). The source material is liquefied, saccharified and gently spray-dried. This extra sweet powder mainly consists of glucose and is highly soluble. This spray-dried powder is characterised by a very high sweetening power and very low water content (<1.5% by weight). The sister product to this is the organic dextrose crystal (monohydrate).Show More Show LessBenefits- provides almost the same characteristics as crystallised glucose
- brings a creamy, smooth taste into your recipe
- improves the sense of taste
More InfoFields of Application- beverage powder
- ice cream
- fruit powder
- baby food
- sausages
- milk drinks
- fruit and soy drinks
- dessert sauces
- cereal bars
- fruit preparations
- baking mixtures
- icings
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Organic skimmed milk powder 30.002200 g
Organic skimmed milk powder 30.002Fresh pasteurised, skimmed milk from organic agriculture is gently concentrated under vacuum. This deposit is sprayed into a 15 meters high drying tower through a fine nozzle system. In this tower and in the following fluid bed the remaining water is removed by the means of hot air. Our organic skimmed milk powder comes 100% from organic farms in Austria and is also processed in Austria. Before the milk powder is produced, the fat content is adjusted. With a low fat content, it is suitable for a low-fat and healthy diet and easily soluble in water.Show More Show LessBenefits- comfortable to use
- excellent solubility and taste
More InfoFields of Application- bakery products
- pastries
- feed
- confectionery and other sweet products
- yoghurt thickening
- baby food
- ice cream
- many more recipes
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Turkey meat18 kg
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Sodium citrate40 g
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Sodium ascorbate40 g
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Sodium nitrite20 g
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Recipe Note
Those who value reliable, consistent quality and easy scalability will find these ingredients to be the ideal basis for professional organic turkey ham - perfect for retail and gastronomy.
Dr. Robert Zach
Geschäftsführung / CEO
Preparation
The recipe impresses with a juicy texture, high cutting resistance, and a mild taste. The use of skimmed milk powder improves the binding and juiciness, while dextrose provides a stable color and pleasant sweetness.
Preparation of BIO Turkey Ham Sliced for 20 kg Final Product
- Prepare turkey meat: Cut 18 kg of fresh turkey meat (lean, without skin and tendons) into approx. 5 cm cubes. Cool the meat well (0–2 °C).
- Prepare curing mixture: In a large container, accurately weigh and homogeneously mix the following ingredients: 360 g BIO-Salt, non-iodized (Atlantic Sea Salt), 80 g BIO-Syrup Powder Dextrose DE97, 200 g BIO-Skimmed Milk Powder.
- Add additives: 40 g sodium citrate, 40 g sodium ascorbate and 20 g sodium nitrite (according to legal requirements, preferably added as a ready-made mixture). These raw materials are not listed as organic variants in the catalog, but are needed for production.
- Mix and mince: Put the cooled turkey meat with the curing mixture and the additives into an industrial mincer. Mince finely at a low temperature (max. 8 °C) until a homogeneous mass is formed.
- Curing: Fill the mass into stainless steel containers and let it mature covered for 12–18 hours at 2–4 °C, so that the curing process is fully completed.
- Filling and shaping: Fill the mass into suitable ham molds or casings (e.g. cooked ham molds) and compact carefully to avoid air pockets.
- Cooking: Put the molds into a steamer or combi steamer and gently cook at 78 °C core temperature (core temperature 72 °C, approx. 2–3 hours depending on the size of the mold).
- Cooling: After cooking, immediately cool the ham in ice water until a core temperature of <5 °C is reached.
- Cutting and packaging: After complete cooling, cut the ham into thin slices (approx. 1.5 mm). Package hygienically (e.g. vacuum or MAP) and store chilled.
All ingredients used must be processed according to food hygiene regulations. The product has a shelf life of at least 21 days when properly cooled and packaged.