Deli Turkey

Did a hackjob on 2 raw turkey breasts, then marinated the chunks in a jar of dill pickle juice. Let them drain after 30 min. Sprinkled
on some peppery steak seasoning, plus a dash of sodium tripolyphosphate (often used to help bind fresh sausage). Kneaded until tacky – this tackiness is protein paste that will glue the loaf together. Then vac-packed and formed into a log shape and SV’d for 2.5 hrs at 139. Chill, slice n serve.

There was barely any bag juice which is almost certainly the effect of adding the STPP. All that juice stayed inside the turkey, which was delicious.