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Curing time with Pop's brine??? Updated with Q-View

post #1 of 25
Thread Starter 

I have 4 boned out turkey breast fillets curing in Pop's brine. Each one is probably between 2-3 inches thick at the thickest part. Will a solid 48 hours be long enough for curing time? I would like to do the smoke tomorrow if possible. I will post Q-view.

post #2 of 25

Red I can't really say that it would be enough for sure. I know the Turkey will cure twice as fast as red meat, so I will be watching this.

post #3 of 25

Turkey, 48 hrs... more than enough.  I usually do turkey for no more than 24hrs before roasting.

post #4 of 25
48 hours should be fine. I did the Thanksgiving turkey breasts for about the same time and they were great.
post #5 of 25
Thread Starter 

Just to clarify, I'm wanting a full cure resulting in a ham or bacon like effect. I do plan to smoke to fully cooked and slice for cold cuts.

post #6 of 25
Mine came out very "hammy". Everyone commented how good it tasted, it made me wonder if anyone actually likes turkey lol... My 2 bone in breasts were in the brine from Monday night until early Thursday morning.

If you're worried you won't get enough penetration in 48 hours, you could always inject some brine to work from the inside out too.
post #7 of 25
Thread Starter 

I didn't inject because the fillets just weren't very thick. they were actually pretty small breasts. In fact when I opened these up I kinda thought I got ripped off because they were basically whole birds without the legs, thighs, and wings. Ended up making stock out of the backs and breast bones. Turned out O.K. because we got six quarts of good stock, a nice pot of very meaty turkey noodle soup, and about 2 lbs of cooked boneless meat.

post #8 of 25

You're good to go...

post #9 of 25
Thread Starter 

Thanks oldshool. I will post the rest of the process with Q-view when it's done.

post #10 of 25
Quote:
Originally Posted by Red Dog View Post
 

I didn't inject because the fillets just weren't very thick. they were actually pretty small breasts. In fact when I opened these up I kinda thought I got ripped off because they were basically whole birds without the legs, thighs, and wings. Ended up making stock out of the backs and breast bones. Turned out O.K. because we got six quarts of good stock, a nice pot of very meaty turkey noodle soup, and about 2 lbs of cooked boneless meat.

Winner!!!!

post #11 of 25

:popcorn

post #12 of 25
Thread Starter 

O.K., Took the breasts out of Pop,s brine, rinsed, and dried. I stuck with the basic brine but added. a tablespoon of garlic powder. Then rubbed with a pastrami type rub of cracked black pepper, ground coriander, paprika, ground mustard seed, and ground juniper berries.

 

In the smoker after about 30 minutes at 225. Smoke being generated by the MECS with Todd's pitmasters pellets. The MECS was putting out a little more smoke than I like so I shut it off and opened it's ash drawer about 3/8 inch. It continued to put out a nice TBS for another 2 1/2 hours until the pellets all burned.

I added a few more pellets and turned it back on and got it smoking again.

Lousy shot through the window. I will add another shot when I take them out

 

Pulled out of the smoker at 163 IT. Will tent with foil, then into the fridge for slicing in the morning. It smells incredible.


Edited by Red Dog - 12/17/14 at 12:26pm
post #13 of 25

Them sure look good so far 

 

DS 

post #14 of 25
Looking like a real good meal so far!
post #15 of 25

How long were they in the smoker for?? 

post #16 of 25
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

How long were they in the smoker for?? 


About 3.5-4 hours.

post #17 of 25
Thread Starter 

The final sliced product. Great smokey flavor. This was my first use of Pop's brine and I am sold. I am looking forward to using this again and will be watching for some turkey legs to do.

post #18 of 25

Red did it taste like Pastrami?

Nice color good job

post #19 of 25

:drool:

post #20 of 25
Looks excellent! This was my first turkey using it this year and I can definitely say I won't be making them any other way in the future.
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