I'm new to the forum ladies and gentlemen and maybe this has been answered in the past. I have never brined anything before so it is a total mystery to me as far as amounts of ingredients and length of time soaking vs. amount of meat being brined. I want to brine some wild turkey breast chunks. What I did was cut the breasts into thirds. My wife does not care for turkey, so I cut them down into smaller portions for myself and maybe a friend or two and pull out of the freezer as needed depending on the number eating. How much solution and how long should I brine say, two or three pieces? The pieces are approximatel 5 inches square x 2 inches thick, give or take. I would appreciate some suggestions. I plan to wrap the pieces in bacon for added moisture and smoke. How long would you suggest smoking? What is an ideal smoking temp and internal temp? I have smoked a whole turkey before but never just the breast. I appreciate any recipes and suggestions that you could possibly offer. I can place them in a ziplock bag, cover with solution, squeeze air out and place in refigerator. I will be using an old school Masterbuilt dome smoker for this one until an MES 40 finds it's way to my house.
