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Dry Cured Turkey Filet/Beef Chuck Tenderloin on the MES

post #1 of 9
Thread Starter 

Great meat snacks that easy to eat and easy to prepare. Bearcarver's directions works again. I had used this same process on pork tenderloins and wanted to try this on turkey breast filet and beef chuck tenderloins. Results were great and the taste was IMHO top of the line. The beef chuck tenderloins reached 165 IT about 30 minutes quicker than the thicker turkey meat and were pulled at that time. Had string tied the turkey to maintain shape. It was a cold windy day in NC and the MES did well. Smoked both at the same time as they were both to finish at 165 IT.

 

Larry

 

Turkey Breast Filet/Beef Chuck Tenderloin     
2/5/14 .4 oz. Tender Quick/Lb. 2 Tsp. brown sugar/Lb. Dry cure in refrigerator.
2/13/15 Remove from cure and rinse. Coat with seasoning and back in refrig. Overnite uncoverd.
2/14/15 Set out to from pellicle

 

Turkey Breast/Beef Chuck Tenderloin
Weight Chips BPOG seasoning
1# ea. Hickory/Apple  
2/14/15 MES Set Temp Maverick IT Temp
Start 170 45
1 Hour 170 102
2 Hour 170  bump to 180 118
3 Hour 180 bump to 190 131
4 Hour 190 bump to 210 138
4.5 Hour 210 bump to 230 140
5 Hour 230 145
5.5 Hour 230 Bump to 250 156
6.5 Hour Turkey Done 165

 

Beef ChuckTenderloin before curing.

 

Turkey and Beef cured and ready for the smoker.

 

Fresh from the smoke.

Could not wait any longer to try.

 

Real close up great texture

 

Turkey smoked and ready to eat.

Color was just right.

All is good.


Edited by twoalpha - 8/7/15 at 3:50pm
post #2 of 9

That All looks Great, two alpha!! !!:drool

 

I'm Real Glad it worked out for you!!Thumbs Up

 

Looks Mighty Tasty!!:drool------------------------:points:

 

 

Bear

post #3 of 9
That looks great.

Could you tell they were cured?

I am a curing additic. I need to try this.
post #4 of 9
Thread Starter 

Yes, I could see the color change all the way through to the center of the piece of meat. 

post #5 of 9
Quote:
Originally Posted by twoalpha View Post

Yes, I could see the color change all the way through to the center of the piece of meat. 

Could taste it? Taste cured?
post #6 of 9

thats some great looking stuff there.

dannylang

post #7 of 9
Nice job. Are you using a MES 30 or 40?
post #8 of 9
Thread Starter 

Using MES 30 and thanks.

post #9 of 9

Those look terrific, great color       :points:

 

Gary

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