Smokey Turkey Breast

Smoked breast is a premium product produced from either whole breast muscle or its portions. A brine solution (i.e., water, salt, spices and 8), prior to smoking and cooking. The meat is massaged or tumbled after brine injection to assist in moisture absorbing and achieving an even distribution of the non-meat ingredients within the muscle. The latter is important in the processing of any meat product, as an uneven distribution of salt, etc., can cause serious flavor, color and textural problems. Hydrocolloid gums such as carrageenans are often added to assist in holding the injected brine that can reach 30 - 50 %. Non-meat proteins (e.g., soy concentrate/isolate, whey proteins) can also be added for the same purpose. Additives, such as lactate, are sometimes added for preservation. The breast muscle is then stuffed into a netting (the muscle can be covered with skin), smoked and cooked in a smokehouse until an internal temperature of at least 70°C is reached.