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The Sausage Maker recipe for smoking a 20 ish pound turkey.......

post #1 of 5
Thread Starter 
This looks like something that folks might need and use.... Similar to what I do... very similar... but I finish my birds in the kitchen oven.....

http://www.sausagemaker.com/smokingturkey.aspx


If you use this recipe, follow it EXACTLY as written... all curing recipes should be followed..

OR.... Use pops brining pickle..... It has been proven on this Forum to be a winner, winner Turkey dinner...
Edited by DaveOmak - 11/16/14 at 7:16am
post #2 of 5

Dave

Thanks for the post. I am sure it will make a lot of tasty birds this time of year.

Happy smoken.

David

post #3 of 5

Looks tasty. My only concern is the amount of cure being used. 8oz. for 2.5 gallons of brine seems like an awful lot, considering I only use 2 oz. for 2 gallons of brine when curing bacon. Anyone else feel that way?

post #4 of 5
Thread Starter 
I have tried to do the math, and totally DO NOT understand commercial recipes for curing meats in a pickle/brine... The only explanation I can come up with is.... 2 days in the pickle... not all the nitrite will be absorbed... Using that method, temperature of the bird, pickle and refer is critical... Below 36 deg F, the curing process slows dramatically....





edited
Edited by DaveOmak - 11/16/14 at 9:36am
post #5 of 5
Quote:
Originally Posted by DaveOmak View Post

I have tried to do the math, and totally understand commercial recipes for curing meats in a pickle/brine... The only explanation I can come up with is.... 2 days in the pickle... not all the nitrite will be absorbed... Using that method, temperature of the bird, pickle and refer is critical... Below 36 deg F, the curing process slows dramatically....


I suppose that's a possibility. Just seems like a lot of nitrite.

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