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The Picnic - Page 2

post #21 of 49
Thread Starter 

The turkeys, out of the stockinette, ready to be cooled down!



Nice golden brown color, not over-smoked, pulled at 160°!  We will cut and slice them Thursday morning, ready for the picnic by 4 pm!  See you Thursday!

post #22 of 49

Beautiful turkeys Pop........ Its a shame the hospitals can not used smoked meats. It would certainly improve the food for dietary restricted patients. Maybe you should start a company!

post #23 of 49

Fantastic pictures, food, family, and so it goes! Beautiful to see! Cheers! - Leah

post #24 of 49

Awesome looking Birds, Pops!!!:drool


Good on the young one for Helping out !!!Thumbs Up


Don't know what I'd do without mine at this stage!!


Be back to see some sliced Turkey!!



post #25 of 49

Hello Pops.  Great looking birds!  Also when you start adding up 8lbs. per gallon plus salt/sugar in brine I don't think I would want to handle that by myself anymore.  Glad you had the help.  Also shows you two raised 'em right.  Good for him for helping ( and bringing over good Tex-Mex )!  I am sure you are PROUD AS PUNCH of all of them.  Keep Smokin!


post #26 of 49

Those birds look fantastic! Nice!

post #27 of 49
I am late to this thread but I am so glad I didn't miss it. As usual, Pops, you made it look easy.

As for your lovely wife,I know what you mean. I have 39 years in June. Nothing better than a good woman.

post #28 of 49
Thread Starter 

On our way to the picnic!  Prepared two pans - one with breast slices and wingettes and drummettes (white meat):




and one with thigh chunks and drumsticks (dark meat):




It is all cold and won't be a problem being all cured!


These pans have resealable heavy foil lids, also!

post #29 of 49

Oh that dark meat looks divine!!!!!!!! Fantastic! Here's to your fun!!! Cheers! - Leah

post #30 of 49
That looks Totally Awesome. Pops!!!:drool
I love cured & smoked Turkey, and yours looks Perfect !!!--------:points:
post #31 of 49

I predict a lot of smiles!



post #32 of 49
Thread Starter 

As the group is sponsored by the hospital, Texas Health, no photos were allowed (Hippa laws), but it was a beautiful day, close to 80°, and beautiful scenery right next to the soccer fields on Colonial Parkway opposite the golf course (where the Byron Nelson is Being held) off S. University Drive, near TCU and just past Fort Worth Zoo.  There is a big covered pavilion with picnic tables, fire pits and portajohnnies (surprisingly clean and well maintained!), a nice breeze and swingsets and play equipment (we weren't allowed on them, too much chance of breaking a hip).  We got a pleasant surprise that a veteran doctor joined us, a long time member who had a debilitating stroke to his whole left side right after giving a presentation to his fellow colleagues on the awareness of strokes.  He'd had Botox treatments to successfuly help unclench his left hand and arm from the stroke.  He is such a nice man and very respected doctor, too!  But he partied hearty with us and asked many questions of how I did the turkeys and was fascinated with the process.


The turkeys were a big success!  No one had ever tasted such 'cured and smoked' turkey, and were totally surprised at how moist and juicy even the breast slices were, as well as the thigh chunks!  The drumsticks went too; we brought home just enough for a sandwich apiece and some drummettes and wingettes to munch on.  I was surprised how fast the thigh meat went; it was pink and juicy and everyone just raved about it!


Plus others brought fruits, salads, desserts (a jello and coolwhip dish that was excellent!) and so on, even a huge chest of ice for drinks, sweet and unsweetened tea jugs by the gallon.  A spaghetti salad I couldn't get enough of and of course - seedless watermelons!


Out of the two huge serving pans (these were commercial pans from Bassham's) there was about a pound of breast meat and a couple wingettes and drummettes left, that was all, and tons of compliments from everyone!  Already was told that if I was alive next year, I'd have the opportunity to do it again! (ya never know in this group!, lol)

post #33 of 49

Pop, those would almost be worth the entrance fee to join your group.  thumb1.gif


Those are really delicious looking trays.


and BTW, that's an awfully pretty bride, you must have caught her in a moment of weakness.

post #34 of 49

Now that all sounds just beautiful! (From the doctor and all)! What a fabulous thread to follow! Cheers to a great job! - Leah

post #35 of 49

Good people, good food, good weather. Sounds like a day to enjoy! Who deserves it more?



post #36 of 49
Thread Starter 
Originally Posted by Foamheart View Post

Pop, those would almost be worth the entrance fee to join your group.  thumb1.gif


Those are really delicious looking trays.


and BTW, that's an awfully pretty bride, you must have caught her in a moment of weakness.



The only entrance fee to the group would be to have a stroke (which is an ave. of $110,000, according to statistics) - really not worth it, lol!

post #37 of 49

Hat's off to ya again, Pops, and well done!


This thread shows us just what a beautiful man you are, with an equally beautiful wife.  (Both inside and outside beauty)

The inside beauty counts the most, and you and your wife are great examples of that!


Many, if not most of us, will never attain that inside beauty that counts for so much in life.  But you inspire us to reach for it.


I will be praying for your and your wife's continued health and happiness.  God Bless.

post #38 of 49



I missed this somehow with all I've got going on currently... You did a fantastic job with that Pops! Great eats for everyone!  2thumbs.gif 

post #39 of 49

Sounds nice , the birds look good in their little Bath. I'll be watching . . . :popcorn

post #40 of 49
Thread Starter 



Pops6927's Curing Brines - Regular and Lo-Salt

Posted 10/27/14 • Last updated 10/27/14 • 848 views • 0 comments

These are my Curing brines for pork, beef (corned and dried), poultry, and so on.


Regular Curing Brine:


1 gallon of clean water

1 cup plain, regular non-iodized table salt

1 cup sugar or sucrolose

1 cup brown sugar or sucrolose equiv.

1 tablespoon of Cure#1


Lo-Salt Curing Brine:


1 gallon of clean water

½ cup plain, regular non-iodized rable salt

½ cup sugar or sucrolose 

½ cup brown sugar or sucrolose equiv.

1 tablespoon of Cure #1


mix in food-safe container, stir until clear.

Add meat.  Do not add different species of meats, but you can add pieces of the same species.

Refrigerate 1 to 21 days, depending on thickness of meat. 


Up to 2 inches, 1-10 days.

2 - 4 inches, 5 - 15 days, may require injecting to cure from the inside-out as well as from the outside-in.

4 inches and larger.  15 - 21 days, requires injecting.


Injecting - use a Morton's injection 4 oz. manual injection pump with the Broadcast needle.

or equivalent.

Brine can become frothy (ropy).  It has both salt and sugar in it.  It also is inputting curing ingredients into the meat and oozing out blood and plasma.  Just dump the brine and make up fresh and continue curing should that happen.  Make sure you keep it at 38° - 40°.  


Weigh down meat into curing brine with half-filled ziploc bags of water on top.


No further mixing or stirring required, let it cure until done.  Meats will come out of the brine wish a distinct grayish look.  This is normal.


Cure #1:


I use this as reference:


Intel(R) JPEG Library, version []


Computing equivalency, for 100 gallons of curing brine, you add 24 lbs. of curing salt to 100 gallons of water and mix.


That is .24 lbs, or 3.84 oz. of curing salt to 1 gallon of water maximum.


My recipe calls for 1 tablespoon of curing salt to 1 gallon of water.  A level tablespoon is .88 of an ounce.  Heaping is approx. 1 ounce.  Either is fine.  Neither comes close to the maximum amount allowed, but just enough to do the job.  Curing at Maximum, plus with injection, requires 48 hours of cure time maximum.  This process uses less than one third the curing salt and a longer curing time to tenderize and flavor the meat.


You must cover the product until it floats off the bottom of the container, then weight it down to stay submersed in the brine, leaving no area to be exposed to air.  You must keep at 38° to 40° until curing time is over.  Remove from brine, put or hang in smokehouse or smoker.  I personally go from refrigeration to heat with no wait time myself.  There is different thoughts, whether to allow a pellicle to form or not.




A pellicle is mainly, to my knowledge, allowed to form on fish prior to smoking.  We were only 30 miles from Salmon River in Pulaski, NY, a very well known salmon run.  We had many bring us their salmon to process and usually allowed a pellicle to form  But, pork and beef are not tender like fish.


Anything I have left out or any questions, be sure to PM me!  Don't hesitate!


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