Combine salts and spices with cubed turkey legs. Mix well and cure overnight. Knead until sticky. Fold in 11 pounds of basic forcemeat. Mix well. Stuff into casings; tie.
Poach at 170F to an internal temperature of 160F. Chill in ice water.
Cold smoke for 4 to 6 hours (optional).
Wine Pairing(s)
Chateau Bellevue Peycharneau
Corino Barolo Vigneto Arborina
Schug Pinot Noir
Novus Malbec Mendoza
Pascual Toso 'Las Barrancas' Cabernet Sauvignon Reserve
Aldo Conterno 'Bussia' Barolo
Talus Pinot Noir
Keltie Brook Pinot Noir
Truchard Pinot Noir
Luccio Lambrusco
Calories From Fat 35 Protein 11 Total Fat 3 Calories 83
Calcium 10 Sodium 458 Vitamin A 1 Cholesterol 40
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