Ham Turkey?

[up in smoke]

Iâ€[emoji]8482[/emoji]m thinking mayhaps I will Ham up a 12 lb. turkey this weekend! You know. cure and brine a bird. I tend to like the dark meat, but if I can pull this off, I might switch sides. Iâ€[emoji]8482[/emoji]m always buying mesquite smoked turkey breast for sammiches at $7.50 a lb. Maybe itâ€[emoji]8482[/emoji]s time to try my own! I wonder how much cure I should use? I use 3 oz. for making canadian bacon, but I hear poultry really reacts to cure, so maybe 1 oz.? Any ideas guys?

 

[cajunsmoker]

The directions on my Prague powder cure says to use 1/4 level tespoon per each pound of meat. It does not specify what type of meat, just says per pound of meat. It also says do not use more than directed.

 

[up in smoke]

Iâ€[emoji]8482[/emoji]m using an oz. with a 12 lb bird, so that seems about right…I am probably erring to the light side a bit, so safety first! I threw in some whole cloves, tblspoon of peppercorns and juniper berries, cup of brown sugar and cup of kosher salt. Thought i would keep it simple first time! Thanx for the tip!