This has got to be the best TJ i have made and ate. The recipe is easy and some of you may have seen it before ;D
You will need.
2 lbs of fresh turkey breast cut 4 to 5" long and 1/4" thick
3 cups of maple bourbon brine (rec to follow) OR South Carolina mustard marinade (to follow)
1 cup maple bourbon glaze used at the last 1/2 hour of smoking.
Maple bourbon brine.
6 cups water
1 cup kosher salt
1 1/2 cup maple syrup
1 cup bourbon (any kind)
2 T ground mustard
2 bay leaves
1 1/2 t hot pepper flakes
2 T chopped rosemary
In a large saucepan over med/high heat combine water ,salt, maple syrup, bourbon, ground mustard, bay leaves, red pepper flakes and rosemary. Bring to a broil and stir to dissolve. Lower heat and simmer for 30 mins so the ingredients mix together. Remove from heat and let cool to room temp. Add turkey breast strips to brine and refridge for 8 hours.
Next is the Carolina Marinade. Use this if you dont want to use the brine.
1 1/2 cup buttermilk
2 T creole or course-grain brown mustard
2 T bourbon
Grated zest and juice of 1 lemon
1/2 cup ea of fresh herbs, Parsley, thyme and rosemary
1/2 t kosher salt
1 t course black pepper.
Combine all above ingredients in a mixer or food processor until smooth. Add turkey strips and marinade for 12 hours in a plastic bowl or bag in fridge
Maple Bourbon Glaze
1/2 cup maple syrup
1/2 cup bourbon or sour mash
1/2 cup cider vinegar
grated zest and juice of 2 oranges
1 T dark brown sugar
1/4 cup brown or PYM........Plain Yellow Mustard
3/4 t cayenne pepper
1/4 cup soy sauce or tamari
In a saucepan bring all the ingredients to a simmer for 30 mins, reduce to you have 1 cup. Cool and set aside to room temp and place in a plastic container with top. Set aside you will need it later.
You can use either brine or the marinade for this. Prepare your smoker with any fruit pucks or hickory 6 pucks. Have smoker at a temp of 140 to 150* The TJ will soke for 2 hours. NOTE: Add the glaze at the last 1/2 hour of the smoke.
Place TJ strips in a dehydrator at a temp of 140 to 150* and dehydrate for 6/8 hours until TJ is stiff but pliable.
My daughter had my cam when i made this or i would have posted my normal pics.
Enjoy
nepas
It's probably just as well you don't have the pics Nepas........I'd hate to have to replace this computer......it doesn't work well with drool all over it.
The wife has made it mandatory for me to have a drool bucket around when I open your posts that contain pics!
I've never done any jerky with the fowl............this has been added to my must do list when I get a dehydrator.
SD
S D
:D :D :D :D
Ya got to sign a waiver in my posts
Note to self: Dont let daughter use camera
nepas
My wife has been bugging me to make turkey jerky....perfect timing! Thanks.
Quote from: Buck36 on January 08, 2009, 07:44:31 PM
My wife has been bugging me to make turkey jerky....perfect timing! Thanks.
No problemo
nepas
I seen in another post someone mentioned MTJ and I thought man that sounds good. I've never done TJ but this is a must do.
Thanks
Quote from: pensrock on January 09, 2009, 02:38:11 AM
I seen in another post someone mentioned MTJ and I thought man that sounds good. I've never done TJ but this is a must do.
Thanks
Anytime pens
nepas
Thanks for the recipes Nepas! This is something I always wanted to try and really didn't know what I wanted to use to make it. I know now
! :)
Thanks Nepas! I have wanted to do some turkey jerky. Is this the maple turkey jerky that Giz's post referred to a few days ago?
Off to find the liquor store for the bourbon ;) Not being a bourbon drinker - what brand would I want to buy? Thinking for possible human consumption also?
deb ya just cant beat jack daniels or beam
It might be the one giz was talking about ;D
nepas
Quote from: NePaSmoKer on January 09, 2009, 04:21:17 AM
It might be the one giz was talking about ;D
nepas
Is that grin a "i'm not telling" ;D I guess I'll have to buy the book Giz was talking about to find out for sure. I now have an excuse to buy another cookbook.
Thanks Nepas!
Quote from: deb415611 on January 09, 2009, 04:29:22 AM
Quote from: NePaSmoKer on January 09, 2009, 04:21:17 AM
It might be the one giz was talking about ;D
nepas
Is that grin a "i'm not telling" ;D I guess I'll have to buy the book Giz was talking about to find out for sure. I now have an excuse to buy another cookbook.
Thanks Nepas!
giz is a good friend. yes i have that book.
YVW deb
nepas
Thanks for the recipes Nepas. No pics, no drool. :D Whew!!!
Quote from: HCT on January 09, 2009, 04:52:11 AM
Thanks for the recipes Nepas. No pics, no drool. :D Whew!!!
:D :D
yeah its rare when i dont have pics.
nepas
Quote from: deb415611 on January 09, 2009, 04:16:10 AM
Thanks Nepas! I have wanted to do some turkey jerky. Is this the maple turkey jerky that Giz's post referred to a few days ago?
Off to find the liquor store for the bourbon ;) Not being a bourbon drinker - what brand would I want to buy? Thinking for possible human consumption also?
Yes, this would be the recipe out of Marinades except for the water measurement. Jim's recipe states 6 quarts of water instead of 6 cups. He also has a Honey-Cognac version.
The marinades book covers a lot of territory, American South & Southwest, Latin America & the Caribbean, Mediterranean, Eastern Med., The Middle East, North Africa, and Asia.
My next Jerky run will be the Maple Turkey as well.
My next Scallop run will be the Grilled Scallop Kabobs with Tequila-almond marinade. I think Jim made a mistake in the Tequila-Almond marinade recipe though. Only calls for 1/2 cup of Tequila, and I think it should be a full cup. 1/2 for the marinade of food and 1/2 cup for the marinade of the cook. ;D
Another thread recently mentioned some Catfish so I thought I'd mention the Hickory-Smoked Catfish looks like a great recipe as well. He uses the same Maple-Bourbon brine to keep the fish from flaking along with a Firehouse Mustard BBQ Sauce. The Cats are cold smoked.
Quote from: deb415611 on January 09, 2009, 04:16:10 AM
Off to find the liquor store for the bourbon ;) Not being a bourbon drinker - what brand would I want to buy? Thinking for possible human consumption also?
Lots of choices there. [opinion mode on] Bourbon - when I consume - mostly the higher-end stuff. Knob creek, Blantons, Makers Mark, Wild Turkey, Jim Beam (might go well with those bisquettes)
Not bourbon, but "Tennesee whiskey" (Bourbon is only produced in Kentucky, bourbon county if I recall correctly)
Jack Daniels
George Dickel
[opinion mode off]
Bourbon, is named after Bourbon County, KY, but can be distilled anywhere. Among some other rules for being called bourbon,
it must be all natural, 51% corn, aged a minimum of 2 years, and must aged in a charred oak barrel.
Tennessee Sippin' Whiskey, is essentially the same as bourbon (most of the same rules), but has the distinction of being filtered through large vats of hard maple charcoal. Supposedly filters out some of the impurities and gives it better drinkability and enjoyability - at least according to the Tennessee Distillers! If you haven't been to 'The Jack" which happens just down the street from the Jack Daniels Distillery, you're missing out. The Jack is if not the Super Bowl of barbecue contests, it is at least the semi-final. It is an invitational and mainly the winners of big qualifying competitions get invited. Its not too far from my fly fishing waters. This year, I had thought the date was a week later than it was. I was out in the river, when I started noticing that faint, but unmistakable delicious aroma of smoking meat.
OK, Nepas........I'm doing this for a pre-game snack on Super Bowl Sunday! I figure the Bourbon oughta help take the edge off just a little ;)
Quote from: Smoking Duck on January 25, 2009, 05:33:43 PM
OK, Nepas........I'm doing this for a pre-game snack on Super Bowl Sunday! I figure the Bourbon oughta help take the edge off just a little ;)
Remember Marc thats
one shot for the jerky
and 1-2 for the maker of the jerky :D
nepas
OK......i got it in my handy-dandy super top-secret recipe book:
1 shot for the jerky
2 shots for the jerk
I know you wanted to say it, so I figured I'd say it for you ;) ;D
My brother is coming into town for the game, so I figured I'd make a bunch of smoked food for him. He's a weightlifter, so I want something semi-healthy for him ;D
Quote from: Smoking Duck on January 25, 2009, 05:51:23 PM
OK......i got it in my handy-dandy super top-secret recipe book:
1 shot for the jerky
2 shots for the jerk
I know you wanted to say it, so I figured I'd say it for you ;) ;D
My brother is coming into town for the game, so I figured I'd make a bunch of smoked food for him. He's a weightlifter, so I want something semi-healthy for him ;D
:D :D
you silly ;D
Well, Mother Gue never raised such a foolish child!
nepas
Good looking recipe Nepa. I'm adding that to the book for sure. Thanks for sharing.
ThanX for the great sounding recipe Nepas! This is the kinda thing that's gonna get me outta my "salmon only" smoking mode! (Also still itching to try the 'Not your Momma's Meatloaf, now that I've got some lean, no fat added, mooseburger!)
MMmmmmmmm MMMMoose burger. Drool. ;D
Actually I have never had the pleasure to try it, but from what others have told me, it is really good. :)
Great stuff and healthier than beef/pork/etc, especially without any of the normal suet added....Homey don't do dat! Using it tonight in Swedish Meatballs. Works great for "normal" meat loaf, but I'm anxious to see how it holds up to the Ain't Yo Momma's meatloaf recipe though!
Gotta second what Kummok says.......it is probably my top "wild game" meat. It's so good, I've considered shooting Bullwinkle a time or two ;D
Anyways, to the original topic, since my buddy Nepas was unable to take his usual pics, I figured I'd take some abd try and turn the drool table on him ;D
I currently have the Maple Bourbon Brine cooling to room temp as I write this. While it was simmering for 30 minutes (I followed the recipe to a "T" with the exception that I didn't have fresh rosemary and substituted with 1/2T of ground rosemary. I will caution that this is an expensive brine. 1 1/2 cups of maple syrup cost me $8.50 and I used one cup of Wild Turkey but if this is half as good as Nepas says, it'll be worth it. Another word of caution: when heating this up, don't put your face over the brine to try and get a whiff of it......the bourbon fumes are strong and it burned my eyes pretty good (but, on the plus side, it was a good buzz ;)). I also went 1 cup for the brine and 2 cups for the chef ;D
The first thing you want to do while the brine is heating and then cooling to room temp is to cut up your turkey breast. I basically took the turkey and cut it up to the thickness of what I would do if I were making scallopini. Here's what some of the turkey looked like:
(http://i322.photobucket.com/albums/nn436/msovik/IMG_0045.jpg)
About 3 pounds of turkey breast cut up and waiting for brine to cool so as to bathe overnight. Will post more pics as they occur.
SD
Unreal Duck,
I am doing the same thing tonight except I had substituted Tequila (Italian Cadillac Margaritas to be exact) for the cook and kept the burbon in the pot. ;D ;D
Great minds think alike, Giz! (Although you want to be very careful being lumped in with me ;D). Just getting ready to make the Maple Bourbon glaze portion now.......got the Bradley heating up as we speak for the 2 hours of maple wood......gonna be great!
OK, the maple bourbon glaze is cooling down. The turkey has been sitting in the brine overnight:
(http://i322.photobucket.com/albums/nn436/msovik/IMG_0046.jpg)
Getting it loaded for the 2 hour smoke at 145F with maple wood. (The color looks weird in this pic; must have something to do with the flash. I assure you there is no orange anywhere on the turkey).
(http://i322.photobucket.com/albums/nn436/msovik/IMG_0048.jpg)
And into the smoker:
(http://i322.photobucket.com/albums/nn436/msovik/IMG_0050.jpg)
During the last 1/2 hour, I will mop the jerky with the maple bourbon glaze.
SD
Watching you closely from a distance! I've grabbed the Rebel Yell off the shelf and will be starting my brining activities tonight.
Quote from: sodak on January 29, 2009, 12:39:24 PM
Watching you closely from a distance! I've grabbed the Rebel Yell off the shelf and will be starting my brining activities tonight.
I had to try the glaze before I put it on the turkey jerky........Oh, my gosh! That stuff is awesome. Got mine in the dehydrator now. Hope it will be done by 9 pm ET tonight. I don't think you'll regret doing this one!
Duck, I can't wait to see the finished product! I'm going to have to do this recipe! ;D
~Nick
Ever since it was posted I have been wanting to make it. Bought the Wild Turkey but the turkey breast has not been on sale so I have been holding off. By time I get the meat, the Wild Turkey will be gone. ;D ;D
OK, the jerky is done! I do have to say that the final taste test was..........AWESOME! They came out real well. After a two hour smoke with maple, they went into the dehydrator at 155F. Approximately 8 hours later, they were done. I would definitely make this again and in fact, I'm already plaotting my next run and think I might substitute Jamaican Rum for the bourbon. Not sure about that, but I do wonder what it would taste like.
Here's one of the racks:
(http://i322.photobucket.com/albums/nn436/msovik/IMG_0002.jpg)
And the rest of it:
(http://i322.photobucket.com/albums/nn436/msovik/IMG_0005.jpg)
SD
Nice job SD. The dehydrator is working well for you.
nepas
I'm real happy with it, Nepas! My only complaint is now I need more racks. ;D 3 pounds of turkey jerky was all I could fit in it. :'(
Quote from: Smoking Duck on January 29, 2009, 06:09:46 PM
I'm real happy with it, Nepas! My only complaint is now I need more racks. ;D 3 pounds of turkey jerky was all I could fit in it. :'(
You got the dehydrator at walymart right? My daughter is customer service there, let me know the sz racks.
nepas
Great job Duck, I was just wondering about the texture of Turkey Jerkey. Is it a bit softer chew than beef?
You turkey slicing is much better than mine. I should have slightly frozen the bird before slicing so it would come out more even and consistent. I didn't want to open the door on the smoker for the glaze (o.k. kind of forgot as well) and so I gave the strips a dip in the glaze before hitting the dehydrator racks. I did 1 hr 40 min of apple.
They are in the dehydrator now and hopefully they will not be overdone when I wake up. Don't really want another night of 2 hours napping and testing, 2 hours napping and testing, 2 hours napping, darn some over done and now go to work.
Duck,
That looks great! I keep meaning to go to the liquor store for the Bourbon but have not found a time, now I have to. I bought the turkey weeks ago.
I may have to break down & get a dehydrator also. Unfortunately it's one of those things I used to own but got rid of in a move, it was a cheapy. I can use the "no, that's not new, I've had it forever line ;D"
Deb
SS, I wouldn't say it's a softer chew. I took the turkey to the point of bending and tearing a little but not to the point where it would break when snapped. It has the same consistency (maybe a little tougher due to it's leanness) as beef. It does taste good!
Giz, I place it in the freezer 1 hour prior to slicing. It makes a huge difference for me.....otherwise I wouldn't be able to slice very well either. Hope yours come out okay. The only upside to being unemployed is that I get to do all of this stuff during the day. It'd be much harder if I was working.
Deb, I would recommend the dehydrator I have. It's relatively inexpensive (if that's what you're looking for) but does a very good job (I've done jerky and fruit in it so far; gonna do garlic this weekend). The model I have is Nesco American Harvest FD-61. Even if ya get caught (which I know you won't ;D), the price tag is easy to talk your way out of trouble.
SD
Quote from: Smoking Duck on January 30, 2009, 04:15:01 AM
Deb, I would recommend the dehydrator I have. It's relatively inexpensive (if that's what you're looking for) but does a very good job (I've done jerky and fruit in it so far; gonna do garlic this weekend). The model I have is Nesco American Harvest FD-61. Even if ya get caught (which I know you won't ;D), the price tag is easy to talk your way out of trouble.
SD
I always get caught but we pretend I don't ;D The Marinade book is supposed to arrive today! I figure I'll go check out Walmart & see if they have one. The one you have looks exactly like the one I used to have. I wish I hadn't gotten rid of it, I had extra racks & everything.
Quote from: deb415611 on January 30, 2009, 04:38:53 AM
Quote from: Smoking Duck on January 30, 2009, 04:15:01 AM
Deb, I would recommend the dehydrator I have. It's relatively inexpensive (if that's what you're looking for) but does a very good job (I've done jerky and fruit in it so far; gonna do garlic this weekend). The model I have is Nesco American Harvest FD-61. Even if ya get caught (which I know you won't ;D), the price tag is easy to talk your way out of trouble.
SD
I always get caught but we pretend I don't ;D The Marinade book is supposed to arrive today! I figure I'll go check out Walmart & see if they have one. The one you have looks exactly like the one I used to have. I wish I hadn't gotten rid of it, I had extra racks & everything.
Sometimes I get the feeling I was adopted. You and I do things very much alike ;D I do need to get more racks for mine though. 4 more racks would be about where I'd like to get with mine.
Quote from: Smoking Duck on January 30, 2009, 04:55:44 AM
Quote from: deb415611 on January 30, 2009, 04:38:53 AM
Quote from: Smoking Duck on January 30, 2009, 04:15:01 AM
Deb, I would recommend the dehydrator I have. It's relatively inexpensive (if that's what you're looking for) but does a very good job (I've done jerky and fruit in it so far; gonna do garlic this weekend). The model I have is Nesco American Harvest FD-61. Even if ya get caught (which I know you won't ;D), the price tag is easy to talk your way out of trouble.
SD
I always get caught but we pretend I don't ;D The Marinade book is supposed to arrive today! I figure I'll go check out Walmart & see if they have one. The one you have looks exactly like the one I used to have. I wish I hadn't gotten rid of it, I had extra racks & everything.
Sometimes I get the feeling I was adopted. You and I do things very much alike ;D I do need to get more racks for mine though. 4 more racks would be about where I'd like to get with mine.
It must have been me that was the adopted one, my dad is 5'6" and mom is 5'2". It's probably more likely that your parents had a short child than my parents producing someone 6'+ ;D ;D So go figure, it looks like they kept you and gave me away ;D ;D ;) ;)
Hmmm........my dad is 5'9" and my mom is barely 5'. I'm 6'1" and 240. Both my mother and father are very slight in girth. You may be on to something, Deb ;D The funny part is when I was growing up, my younger brother, who is 22 months younger than I am, was very small. There were times when I was a foot and a half taller than him and as a senior in high school, he wrestled in the 98 pound weight class. Boy, I spent a LOT of time in the principals office protecting him. Now, he's a weightlifter and a cop......I wish he'd gotten into that line of work much earlier when I could have used that ;D
Dehydrating now. Smelling wonderful. Tongue drooling.
I know you all need another recipe but this post isn't going to be one, just another use for the Maple Bourbon Turkey Jerky liquid you will have left over.
Jim's recipe for the brine calls for 6 quarts of water but the brine needed for 2 lbs of turkey breasts is 6 cups. This means you will have a lot left over. This is a good thing. ;D
I used some of the un-used brine for some chicken thighs and legs. Put them in the brine this morning before heading to work. When I got home, took the chicken out of the brine, rinsed them off and patted them dry. I also had some of the glaze left over as well, also a good thing. ;D ;D
Put the chicken in the Big Easy and when they were about 15 minutes from being done, I pulled the basket and brushed the glaze on. Back into the Big Easy to finish and set the glaze.
Awesome tasting, and dripping wet inside.
Jim, you were hiding this out of your book or I just haven't found it yet. :D
Quote from: Gizmo on January 30, 2009, 07:44:59 PM
I know you all need another recipe but this post isn't going to be one, just another use for the Maple Bourbon Turkey Jerky liquid you will have left over.
Jim's recipe for the brine calls for 6 quarts of water but the brine needed for 2 lbs of turkey breasts is 6 cups. This means you will have a lot left over. This is a good thing. ;D
I used some of the un-used brine for some chicken thighs and legs. Put them in the brine this morning before heading to work. When I got home, took the chicken out of the brine, rinsed them off and patted them dry. I also had some of the glaze left over as well, also a good thing. ;D ;D
Put the chicken in the Big Easy and when they were about 15 minutes from being done, I pulled the basket and brushed the glaze on. Back into the Big Easy to finish and set the glaze.
Awesome tasting, and dripping wet inside.
Jim, you were hiding this out of your book or I just haven't found it yet. :D
Giz,
I thought the same thing! I also thought that the glaze would be great for a pork tenderloin. I only wish I had saved mine ??? Sometimes, I don't think straight where food and alcohol are concerned :D
Whoa!!!!! Just made the glaze & marinade. The glaze is awesome!
I had this thought as the glaze was finishing up... It looked like the glaze for caramel popcorn. I bet it would be awesome changing up just a bit to pour over popcorn for a maple bourbon orange popcorn.
I think the glaze could be used on a myriad of items limited only by our imagination........it's that good, IMO. I'm also going to try a version with jamaican rum instead of the bourbon to see how that alters the taste.
Quote from: NePaSmoKer on January 08, 2009, 07:22:50 PM
2 lbs of fresh turkey breast cut 4 to 5" long and 1/4" thick
Have smoker at a temp of 140 to 150* The TJ will soke for 2 hours. NOTE: Add the glaze at the last 1/2 hour of the smoke.
Place TJ strips in a dehydrator at a temp of 140 to 150* and dehydrate for 6/8 hours until TJ is stiff but pliable.
nepas,
I haven't made jerky before so I have a couple of questions and I don't have a dehydrator.
1) How is the best way to slice the meat to get the uniform strips?
2) Is a dehydrator an absolute necessity or can the jerky be finished in the smoker?
Hey Drt!
The easiest way for cutting your meat is to throw it into the freezer for a bit, makes slicing much easier! I too don't have a dehydrater, just bring the temp down in your BS nice and low. You might just have to run the SG and leave the tower off! I've only done jerky a couple of times, and its turned out great! Someone with more knowledge than I will be along! Good luck!
C
There are a couple of schools of thought on slicing the jerky. SOme say to slice with the grain and some say to slice against the grain. Me, I don't think it really makes a difference as jerky is going to be tough anyways.
WTS is correct on the freezer. I throw mine into the freezer for about an hour prior to slicing. If it's already frozen, I thaw in the refer and just feel the meat prior to slicing until it's where I think it should be. If you have a meat slicer, that will work but I've only tried that with beef. Otherwise, I try to slice about the size I would for scallopini. I try to get it 1/8" to 1/4" thick but try closer to 1/8".
The jerky can be finished in the smoker or in the oven. If you can get your oven down to 150F, that's great. Mine will only get to 170F but I prop the door open just a bit and it works great.
SD
QuoteIf you can get your oven down to 150F, that's great. Mine will only get to 170F but I prop the door open just a bit and it works great.
Works even better when drying habs and penos. ::) ;D
Quote from: pensrock on January 31, 2009, 10:34:09 AM
QuoteIf you can get your oven down to 150F, that's great. Mine will only get to 170F but I prop the door open just a bit and it works great.
Works even better when drying habs and penos. ::) ;D
Especially when you've got a good friend helping you every step of the way ;D ;D
Waaayy too much salt. Are you kidding me?!? I spent two days smoking and drying this recipe and I all I got was a wasted wild turkey breast. It may be good with less salt but a cup is too much. Disappointed.
Well, that's a nice first introduction to the forum. Drag up a 3 year old thread and immediately criticize it. Perhaps you didn't bother to note there was an alternative to using the brine with the cup of salt in it.
BTW, NepaSmoker is probably THE jerky expert on the forum. I'll take his word every single time.
Quote from: mezwicker on June 03, 2012, 03:17:24 PM
Waaayy too much salt. Are you kidding me?!? I spent two days smoking and drying this recipe and I all I got was a wasted wild turkey breast. It may be good with less salt but a cup is too much. Disappointed.
Did you use the right type of salt? If you used pickling/canning salt (table salt), and not kosher that will increase the amount of salt in the recipe.
I guess you didnt follow the directions then as mine turned out great. Guess i need to make more from this 3 year old post.
Yeah Larry another one.
Been awhile since I've seen one of them around here Rick. ;)
I used 1 cup of course kosher salt and followed the recipe to a tee. I am not trying to criticized "THE jerkey expert". The salt flavor was so overwhelming that the batch wasn't edible. I am just wondering if anyone else had a similar experience with this recipe.
Mezwicker, I was just wondering did you use a bird that was all natural or did it have a "solution" in it like most poultry at the stores carry. I'm still trying to figure out how it got so salty.
Digging up the old thread here!!
Well I also had a disappointment with this. What I did was exactly HALF the brine recipe, because I only had just over 1 lb of turkey tenderloin strips to make into jerky. I like to experiment with small batches, before doing a full batch in case something goes aims. I used coarse Mortons sea salt, which is made up of pretty big grains.
I soaked overnight, which ended up being a couple hours longer than the recommended 8 hrs. When I drained it in the morning, I did rinse off the brine, mainly to get rid of the little chopped rosemary pieces.
I'd like to try again, but I will definitely be scaling back even further on the salt. But only after getting some actual KOSHER salt, so I can see with my own eyes, what the difference is between that, and what I actually used.
I use Morton's Kosher for all my cooking needs but after reading some of the detailed posts on what salt to use for sausage I have started using Hain's fine grain (table salt sized) Sea Salt for all my sausage and jerky making and it has made a big difference in the taste and ease of making consistent batches. Just my two cent's worth though.
Salt brands have different grain sizes and do not weigh the same. Pick a salt and stick with it.
This site has full article by Schneider.
From N Y TIMES Diners Journal
Warning: Measure Your Salt
By EDWARD SCHNEIDER APRIL 28, 2010 3:00 PM
1 cup of each
Morton's kosher: 250 grams (8 3/4 ounces)
Diamond Crystal kosher: 135 grams (4 3/4 ounces)
Table salt: 300 grams (10 5/8 ounces)
Coarse sea salt: 210 grams (7 3/8 ounces)
Malden sea salt: 120 grams (4 1/4 ounces)
NEPAS
That brine and glaze also worked very well on pork tenderloin. Looking back in my log I found I had copied it from your post and used on pork BB (before Bradley) back in lurking days.
Paul