Cured and Smoked Turkey! Breast meat has a nice rosy color from the cure and smoke. The dark meat looks and tastes like premium ham! Thanks for the help everybody!
(http://i888.photobucket.com/albums/ac84/bearcrk/IMG_0831.jpg) (http://s888.photobucket.com/user/bearcrk/media/IMG_0831.jpg.html)
(http://i888.photobucket.com/albums/ac84/bearcrk/IMG_0830.jpg) (http://s888.photobucket.com/user/bearcrk/media/IMG_0830.jpg.html)
(http://i888.photobucket.com/albums/ac84/bearcrk/IMG_0833.jpg) (http://s888.photobucket.com/user/bearcrk/media/IMG_0833.jpg.html)
Nice job, I got mine done today also, have it resting in the fridge to carve up and vacuum seal to take to my uncle's Christmas open house.
Great job!
Lookin' tasty
What method did you finally go with? I have been wanting to try this after remembering as a kid eating a turkey drumstick that reminded me of ham.
Quote from: Northern_Smoke on December 19, 2013, 09:26:23 AM
What method did you finally go with? I have been wanting to try this after remembering as a kid eating a turkey drumstick that reminded me of ham.
Using a 5 gallon white food grade bucket I submerged an 18 pound turkey in 2 gallons of brine containing:
4 oz Cure #1
1 cup Canning salt
1.5 cups white sugar
Left in in the brine for 6 days then rinsed thoroughly and let it dry for 12 hours in the fridge.
4 hours smoke at 150 then turned up the temp to 225 and cooked until the breast was 165. Probably could have gotten away with a little less smoke and cooked at 225 the whole time. I might try 1/2 cup of cure #1 in 2 gallons of water next time because I was told that It would taste a bit more "ham like". Actually the legs were pretty "hammy" at this concentration so I don't know if it will be better or not. This turned out pretty good!
Thanks for the info. I am going to get my bird ready to go for a swim :)
Quote from: Northern_Smoke on December 19, 2013, 01:18:27 PM
Thanks for the info. I am going to get my bird ready to go for a swim :)
Let us know how it turns out