Equal weight thigh and breast meat, approximately 1" cubes but then seasoned, cured and vac sealed so they may elongate beyond an inch. Cured for a week then sous vide cooked to 145 F internal. Ice bath, room temp bloomed for 30 minutes then frozen until solid enough to slice at “12” on the meat slicer.

It’s a prototype, I’m not ready to share the full measurements and process quite yet. Give me a couple weeks and the next iteration will be reproducible.

The journey is the joy.

Missing what?

This was my first attempt ever. I mentioned process tweaks and I’ll elaborate here I would use more mechanical processing to optimize protein extraction and thus binding so it doesn’t separate when sliced and cooked. Otherwise it has the texture of real bacon and delicious turkey flavour.

I can add smoke but it’s typically not included in a health-conscious turkey strip where I live.

I’m legitimately curious, don’t leave me hangit bro.

Hey I get it. I’m a retail butcher which means I value true pork bacon but also means I have to make stuff like this. I’d rather be the guy making it than sourcing it, I have control over quality and flavour.

I planned on baking bread this morning but didn’t have time.

I’ll live vicariously through you today.

Love me that heel!

It’s a popular product that is difficult to source reliably. Making it in house solves that, saves cost and produces a higher quality result we can charge a premium on.

I was given a sizeable raise this past spring.

This was company meat. After Thanksgiving I’m buying a whole turkey to make pepperoni sticks for my nieces. If they want I’ll make a slab of this for them too.

Made BLT sandwiches for staff lunch. The rest is going home to my boss’ wife.

Pro-commonwealth Canadians?

We call them “boomers” up here

How long until they hold a referendum to leave?

Nice cook but give us a moneyshot cross section of the sandwich next time!!!

That would be inside out sear since we’re being pedantic.

Imagine RFKjr running WHO

I used to cook at an all day breakfast joint, I pretty much stopped eating eggs after than.

Thanks.

Boil enough water to keep the egg submerged by an inch. Add the eggs to boiling water. Remove after 8 minutes into a cold water bath for a minute or two. Peel and halve.

Nobody:

Me: THIS SOUP ISN’T GOING TO SNORT ITSELF!!!

Bare hands and a straw

I already answered that… it’s the only bowl-like dish we have at work. Alternative was plating it in a clear plastic half litre container which wouldn’t fit the toppings at all.

We sell them at the shop. I’m not sure the brand, I’ll take a photo next shift.

I didn’t ever try the sausage on it’s own, only with the soup, noodles and other toppings but it fits perfectly as designed. We make a dumpling filling that we also sell as a sausage, this is just an incomplete version of that, as the other ingredients (aside from cabbage) are elsewhere in the dish.

Next time I’ll add salt to the broth. Even without sauce it could have used a dash or two. I’ve been eating a ton of sausage lately and wanted a low(er) sodium meal.

We all LOVED it, multiple coworkers rate it restaurant quality. I’ve never made ramen from scratch before (believe it or not I’ve never even soft boiled an egg before!) so while I admit this is a super simple dish to make I still take it as high praise.