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.
|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|
|2/14/15||MES Set Temp||Maverick IT Temp|
|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|
|5.5 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