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Turkey and cheese in the Smokin'-It #3

post #1 of 17
Thread Starter 
Here's what I'm doing today....

A 25# turkey brined and injected with a salt/ cure#2 solution overnight. 3 cups of rock salt and 2 teaspoons of cure into about 2.5 gallons, into a 5 gallon bucket just enough to cover.

Cold smoking some cheese on top with a box from Costco...22 degrees F here in MN today.

Turkey in at 1:30 PM @ 250 degrees F, cheese on top at 2:00 PM.

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Edited by Dert - 3/23/14 at 1:08pm
post #2 of 17
Thread Starter 
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post #3 of 17
Thread Starter 
Version 2...

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post #4 of 17

Love that cardboard cold smoker! However, you wouldn't leave a turkey hanging outside here, something would eat it.

 

Disco

post #5 of 17
Thread Starter 
Quote:
Originally Posted by Disco View Post

Love that cardboard cold smoker! However, you wouldn't leave a turkey hanging outside here, something would eat it.

Disco

That's funny! I just hung it there to drip for a half hour or so...

Any longer she would have froze!
post #6 of 17
Quote:
Originally Posted by Dert View Post


That's funny! I just hung it there to drip for a half hour or so...

Any longer she would have froze!

Ah, you'd be right at home here in the mountains.

post #7 of 17
One of these days it is gonna warm up so we can sit outside with a beer and do our smokin!!!
post #8 of 17
Thread Starter 
Version 3...

4:30 PM and made another adjustment...up.

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post #9 of 17
Thread Starter 
The cold box is at 72* F and the turkey (breast) is at 132*F at 5:00PM (3.5 hours).

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post #10 of 17
Thread Starter 
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At 6:00...

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post #11 of 17
Thread Starter 
Not too much color, lots of humidity though.

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post #12 of 17
Thread Starter 
I'll hit the cheese in the SI cold smoker chamber after the turkey is done...

It's 156 at 6:30...
post #13 of 17
Thread Starter 
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post #14 of 17
Thread Starter 
Needed more smoke on the cheese...

In she goes to the si#3 with cold smoke plate...

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post #15 of 17

The turkey looks great, I don't know we don't do those more often because they always turn out so tasty.

post #16 of 17
Thread Starter 
It's tough to keep this below 100!

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post #17 of 17
Thread Starter 
Caved them up tonight...


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