Turkey Breasts Hanging Around.

stitan06

Fire Starter

Nov 5, 2011

47

11

delmont , pa (eastern pa )

• Nov 6, 2011

• #21

hey thanks pops im gonna try that now could u tell me where i can get the curing stuff at and i what kinda wood u used im inthe process of getting apple and cherry at my dads just to get it and find someone who has a chipper he also has some peach if i want but not sure havent heard much about peach wood

 

pops6927

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jul 23, 2008

7,245

1,219

Fort Worth, Tx.

• Nov 6, 2011

• #22

I get my curing salt from Butcher Packer:

http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=56

I use hickory or mesquite chunks from WalMart or A-Maze-N Pellet Smoker from Todd Johnson, inventor of the product and on here.

 

stitan06

Fire Starter

Nov 5, 2011

47

11

delmont , pa (eastern pa )

• Nov 6, 2011

• #23

hey thanks for all the info one more question you brined your turkey for 3 days ? would this be about the same amount of days for turkey breast ( 2) sorry bout all the questions but when i find someone highly recom on a forum i usually stickwith them for all my answers

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Nov 6, 2011

• #24

Great Job, SOB !!!!

Looks Mighty Tasty !!!!

Bear

 

pops6927

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jul 23, 2008

7,245

1,219

Fort Worth, Tx.

• Nov 6, 2011

• #25

Yes, 2-3 days is fine!

 

stitan06

Fire Starter

Nov 5, 2011

47

11

delmont , pa (eastern pa )

• Nov 10, 2011

• #26

i have to smoke my turkey breasts the night before since i have to go to two houses turkey day and i m taking with me it will becold when i take it is there a way to heat it up with out losing the juicyness or would it be best just to serve cold