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Meateater brined and cured bird review. Pic heavy. - Page 2

post #21 of 25

Did you inject the breasts with the brine solution with the cure in it so it could pickle from the inside-out as well as the outside-in?

post #22 of 25
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post

Did you inject the breasts with the brine solution with the cure in it so it could pickle from the inside-out as well as the outside-in?



 That's one thing I didn't do. I'm learning, a_doh.gif

post #23 of 25
Quote:
Originally Posted by meateater View Post



Quote:
Originally Posted by chefrob View Post

nice job! not sure if i like the cured part.....does it taste hammy?


The breasts needed more salt and were good, slightly hammy. The legs and thighs were just about right, I would say more salt but trying to wean myself away from it. The next turkey I smoke I'll do naked and skin it. I don't eat the skin and use it for soup stock only so what's the point.
 


Now you're really going to jail Buddy!!!!

 

Not only are you breaking the law building fires on that balcony, you're gonna do it in the raw.

Let us know when visiting hours are!!!

 

Bear

post #24 of 25

That is a super sign. Great looking turkey too.

 

Quote:
Originally Posted by meateater View Post

You guys/gals are killing me. Thanks for the laughs, and compliments.  icon_lol.gif This was a awesome bird and I will be making chickens and game hens all year like this. I used Pops recipe with my own demented twist.

 

willwork.jpg



 

post #25 of 25

My mouth is watering from the pics.  Looks good!!

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