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Slaughterhouse Recipes - Page 2

post #21 of 27

Spritz sound great,,,, I do mine with Spiced rum and apple juice,, will have to give yours a try,,Thanks

 

A full smoker is a happy smoker

 

DS
 

post #22 of 27
Thread Starter 


Try an keep the proportions equal, be a balanced system.  To much water an it gonna thin out the salt.  The salt be about as low as ya can go an still have it work.

post #23 of 27

I made this a second time where I had no weather and temp issues and it was killer!  I brined, dried, gave it a little rub under and on oiled skin.  I have yet to inject, but I am sure it would be great.  I would go light on the injection, the brine and rub make it pretty tasty as is.

post #24 of 27
Thread Starter 

This brine works just fine on them enhanced birds.  Be bout all ya can get anymore.  Actually, the brine helps ta wash out some a that cheap salty enhancer an replace it with flavor.

 

The 3 recipes were designed tagether, but don't need ta all be used ifin ya don't wanna.  Many times the brine an a good rub be fine.  Sometimes a bit a spritz be nice.  If ya want a bit spicer bird add in the injection.  Really be all about personal taste an choice.

post #25 of 27

I gave up on finding the "pure" turkey a while ago.  I looked and looked and had to go with the enhanced ones.  they seem to work pretty well.   Maybe they are more prevalent in some state we don't live in or if you hunt them your self :).

post #26 of 27
I am in Iowa (Go Hawks) you can actually get fresh not tamprred with Turjeys here.
post #27 of 27
Wow! That recipe is awesome! Everybody loved it, including myself. Ive never seen people toast to a turkey. Thats how good it was. Thank you and smoke on
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