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Turkey ham

post #1 of 10
Thread Starter 
how do you make turkey taste like ham?pot.gif
post #2 of 10

Cure it.

 

Pop's brine works well.

 

It's 1 cu salt, 1 cu sugar, 1 cu br. sugar, 1 tbs cure #1, 1 gal. water.

 

Brine the turkey for 10 - 14 days.

 

Then smoke.

post #3 of 10
post #4 of 10

Quote:

Originally Posted by jbest123 View Post

how do you make turkey taste like ham?pot.gif


Not trying to be a wiseass but I have been trying to figure out why make a turkey taste like ham. If I wanted ham taste, why not smoke a ham?
 

 

post #5 of 10
Quote:
Originally Posted by JC1947 View Post

Quote:


Not trying to be a wiseass but I have been trying to figure out why make a turkey taste like ham. If I wanted ham taste, why not smoke a ham?


I know what you mean, but once you try it, you'll know why. It doesn't really taste like Ham, just like Bacon doesn't taste like Ham. It has it's own flavor. You'd love it.

 

Some people wonder why some of us "Double-Smoke" Hams. Then once they taste it, they understand.

 

LOL---And you know I would never steer you wrong, JC.  avatar3972_3.gif

 

Bear

 

post #6 of 10
Quote:
Originally Posted by Bearcarver View Post




I know what you mean, but once you try it, you'll know why. It doesn't really taste like Ham, just like Bacon doesn't taste like Ham. It has it's own flavor. You'd love it.

 

Some people wonder why some of us "Double-Smoke" Hams. Then once they taste it, they understand.

 

LOL---And you know I would never steer you wrong, JC.  avatar3972_3.gif

 

Bear

 


Bear,

   If there is 1 thing I know about smoking, it is you would never steer me wrong.

I am going to follow your advice and try one!

Thanks once again,

JC
 

 

post #7 of 10

Try it, you'll like it - it's a delicacy!

post #8 of 10

Sounds wierd....

post #9 of 10

I love "hammy" smoked turkey. My dad used to get one every fall from the Amana Colony Smokehouse. They were a real treat. Until I read the thread that Pop's posted a couple of years back, I was never able to get that hammy flavor, no matter what brine I used. It's the cure#1 and pickleing time that does the trick. I'm getting anxious to do one again just reading this thread. Mmmm.......Mmmmm.

post #10 of 10
Thread Starter 
I think I will give the thighs a try as they have them on sale often. If that works out, I will move up the bird to the breast and try some pastrami.grilling_smilie.gif John
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