making more stock , from the backs and frames of the varioous Fz turkey breasts ive worked with
over on the GE-IDS thread:
https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/page/5/
bones Ive fz from the last three TB.s in the front the bones were cooked in the GE-IDS on the lower rack.
I decided I didnt need to do that , for flavor , as I was going to use each iPot's session's stock , over again , until finished.
I ended up w stock that was 4 X : 4 sets of bones ( two backs in the first session ) , then using that stock , single backs
and frames for each subsequent rendition.
the two uncooked bones , ready to bake for some Malliad-ing
while the bones were in the oven , this pot contains the smoked bones , and the previous stock , which I froze in a TJ's plastic
cookie container . ( I save them , as I fined them useful for lots things , mostly a decent sized container for the refrigerator )
bones baked
MC ( The Cat ) likes turkey it seems, he kept an eye on the oven while baking the above.
these went in for two iPot sessions , which the stock was still hot. thus three sessions , back to back , to completion.
this took some time , but it was all unattended.
1 hour HP initially , ( not counting the 20 min warm up ) , bones are removed after a quick mash up w a hans masher )
meat falls right off the bones , then the chunks of meat are mashed again to get to meat fibers , and iPot'd for 20 min.
the meat its then removed , and pressed in the potato masher ( previously described , above ) meat bits discarded.
they are completely dry , and more or less flavorless .
I ended up with 1/2 of the original volume of stock :
I cooled and refrigerated . the next day I removed the fat. it had more of a pork flavor than turkey , but I discarded it.
couldn't think of a use at this time.
this is a gel . I portioned it into two plastic containers , the size I use for Vac'd Bricks. I micro'd them to just level them out
Ill freeze and tomorrow Ill Vac and save for future use.
I as concerned that repeated iPot'ing of the stock might change the character of the proteins and sugars , making them un-palatable.
and secondly , that the fat would also change into tasty unpleasantness , as there would always be a tiny bit in the stock.
neither happened . this is very tasty stuff. smoky , but not overly so . turkey and pork flavors. the little seasoning i used
did not overwhelm the flavor. and , its not salty at all.
this is full flavored , not light flavored in any way.
Ill make this stock the same way , with then next 6 TB's Ill smoke 1 - 2 , and oven roast the other 4 .
I will remove all the turkey skin ( as i dont need the surface area for Malliard flavor , and I dont care for turkey fat. )
I might start w the volume of water I initially used for two Tb units , which ended up in one full TJ cookie container of stock
then re-use that over and over until done, which ended up w 1/2 container of concentrated stock.
I was surprised on how much turkey meat was discarded with the last 3 TB's . but it had very little flavor , but the meat
was not wasted.
over all , a very successful project , done in easy stages each time.
