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Two cured and brined turkeys on the Smokin-It #3

post #1 of 25
Thread Starter 
I was wondering if my SI#3 could handle two big birds at once. I looked all over to see if anyone had done this before, but came up empty.

So, I dry fit two birds from work for a pre T day luncheon... and they'll fit- just barely! I'll need to put them in sideways on the same rack... or I could have spatch'd and stacked them, but I like to keep them whole and not stack for even smokin'.

One 19.5 and one 18.5 with gravey packs, necks and giblets... so probably lost 2 pounds a piece.

Started brining last night.

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Injected and brined with 2 gallons of the following:

For one gallon of brine:

1 cup sugar
1 cup salt
1 cup brown sugar
1 tbsp. of DQ Cure #1 (same as Instacure #1 or Prague Powder #1)
1 gal. water
Edited by Dert - 11/17/13 at 10:32pm
post #2 of 25

Sounds like you have a grip on te proceedings , however , let us know if the Bird taste a bit Hammy:icon_question: With the cure in the mix , I would think it might come out a bit of a Ham flavor , hope not.

 

Will be interesting to see what you say. Be sure to write back.

 

Stan

post #3 of 25

I"M in110.gif I cure cornish hens a lot. They do take on a ham like flavor. I like it. Let us know how it turns out.

Happy smoken.

David

post #4 of 25

Are you planning on cold smoking these birds? Just wondering why you're using prague #1.

post #5 of 25

Sounds great lookin forward to more process and how it turns out.

post #6 of 25
Thread Starter 
I did one of these before, here:

http://www.smokingmeatforums.com/t/149084/cured-brined-turkey-on-the-smokin-it-3/0_100#post_1059449

After brining for 17 hours:

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The last one I did was probably the best smoked turkey I've ever tasted. Slightly hammy... Ok by me!

These are for a work function this Wednesday, free product to feed about 30 for a pre thanksgiving meal at work...

Also a dry run for T-Day...
post #7 of 25
Thread Starter 
Quote:
Originally Posted by dalglish View Post

Are you planning on cold smoking these birds? Just wondering why you're using prague #1.

Hot smoking this afternoon, not sure how long the SI#3 will take to get these up to temp, so the cure can't hurt...and we'll get the added benefit of that cured flavor (if only slightly).
post #8 of 25
Quote:
Originally Posted by Dert View Post

Hot smoking this afternoon, not sure how long the SI#3 will take to get these up to temp, so the cure can't hurt...and we'll get the added benefit of that cured flavor (if only slightly).

Ah I see, time in the danger zone icon14.gif
post #9 of 25
Thread Starter 
Drying...

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Smoker:

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Two handfuls of apple, one of mesquite

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In at 3:00pm

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post #10 of 25

It should be good.

David

post #11 of 25

If I wasn't retired, I would ask where you work. I would have loved to work someplace that supplied food like this! I think it is going to be stellar.

 

Disco

post #12 of 25
Thread Starter 
Two hours in IT is up to 110...I was concerned putting 35+ pounds if meat in this unit with ambient temps around 45 and WINDY today!
post #13 of 25
Thread Starter 
Three hours in and an IT of 136...
post #14 of 25
Thread Starter 
Four hours...165.
post #15 of 25

Dert, what was your cooking temp?

post #16 of 25
Thread Starter 
Set at 250... I'm letting it go for a while longer before I pull them...
post #17 of 25

Hiyas Dert..... Looking like a winner so far. Glad you showed back up.

post #18 of 25
Thread Starter 
Pulled out at 9:00, 167 IT

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post #19 of 25
Wow, look at the color.
post #20 of 25
Thread Starter 
Let them cool for an hour until just over 145, then whacked them up:

Number one...

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Number two...

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All packaged up in the world's largest walk-in blast cooler...

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Tough to beat 32 degrees with a 25+ MPH breeze!

Just under an hour to clean two birds and clean up...
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