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uring Turey steaks

post #1 of 16
Thread Starter 

Hi all, I have been given some turkey breast streaks. Now my missus wont eat red meat, but she will very rarely eat bacon and has asked if these steaks can be cured to make 'Turkey Bacon'

What cure would you guys use?

post #2 of 16

Hi ya Sniper.  The answer to the question is OF COURSE THEY CAN.  The problem is I'm not the man to tell you how to do it. There MAY be adjustments needed to a cure for the steaks.  Hopefully my "bump" will get you the answers you need.  But if not, I am on it!  Will rattle some cages and find out who we can learn from.  Keep Smokin!

Danny

post #3 of 16
Research Pop's brine for your curing needs. Follow the recipe and times Pop's has for curing. Then hot smoke the breasts.

Another possibility would be to grind the breast meat., course grind the fine grind. Use Curly's ground bacon cure mix.
post #4 of 16

WAIT JUST A DOGGONE MINUTE!!!  The Missus won't eat red meat??  Well that's sacrilege!!  We may just have to ask you to resign!  :ROTF  Pulling your leg of course!  GLAD to see you experimenting!  We will find you an answer as soon as we possible can.  Keep Smokin!

Danny

post #5 of 16

Hi Case.  So Pop's cure needs no adjustment for a chicken breast steak versus a 1 1/2" thick pork belly.  It's just the time in the cure mix?  Thanks.

Danny

post #6 of 16

Hi sniper.  dirtsailor has already weighed in ( Thanks Case! ) and I have contacted a couple other "BIG DOG" curing folks so we hopefully we will get educated shortly

post #7 of 16

Yes you can cure & smoke Turkey Breast Steaks.

 

Like already said above, you can use Pops' Brine cure or TQ dry cure. Just use whichever one the same way as anything else with similar size & thickness.

 

I would be careful how long you smoke it, as Turkey Breast can dry out if smoked too long, and if it dries out, it could get extra salty.

 

I would hot smoke it to temp without stretching it out too long for that reason.

 

 

Bear

post #8 of 16
Quote:
Originally Posted by KC5TPY View Post

Hi Case.  So Pop's cure needs no adjustment for a chicken breast steak versus a 1 1/2" thick pork belly.  It's just the time in the cure mix?  Thanks.
Danny

That is correct. Keeping the amount of cure the same I probably would use less salt for turkey say a 1/3 cup. Pop's outlines the times required for different cuts of meat.
post #9 of 16
Quote:
Originally Posted by dirtsailor2003 View Post


That is correct. Keeping the amount of cure the same I probably would use less salt for turkey say a 1/3 cup. Pop's outlines the times required for different cuts of meat.


Also----If you're going to hot smoke it, you don't have to worry about getting it cured all the way to center. You're really only going for the cured "Hammy" flavor.

I do the same thing with "Bacon-on-a-stick".

 

 

Bear

post #10 of 16

I would guess that the turkey steaks are under an inch thick and without the skin?  Soaking in curing brine overnight would be fine as they are very porous.  I would smoke/cook to an internal of no more than 160° to keep tender.  Thank you for asking, always glad to help! 

post #11 of 16

Hi Sniper.  Below is a link to Pops cure.  Keep Smokin!

Danny

 

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

post #12 of 16

just curing it and smoking it will be really tasty, but it won't be anything like bacon. Actual turkey bacon is doable but its a bit of a process.

I did it last year and the results weren't too bad. (click that last sentence to get to the thread)

post #13 of 16

Hi Sniper.  I don't know your experience.  As stated cook those steaks to an IT.  When using cure the meat usually has a "pink" colour.  Don't worry about that as long as you hit the proper IT the meat is safe to eat.  Keep Smokin!

Danny

post #14 of 16
Thread Starter 
Cheers all, sory for the dealy in getting back to you all, but I have been on anual leave.
Thanks for all the advice, seems straigh forward to me so Ill give it a bash :)
post #15 of 16
Thread Starter 

Right, slight amendment to my plans......now I'm using de-boned and skinless turkey breasts. The missus wants something that can be sliced like bacon and then grilled.....some women huh!

Anyways, going to use Pops dry cure in a couple of plassy bags. Prob only cure for about 3-4 days.

I think what her ladyship is after is the taste of bacon, but no guilt about eating 'Babe'....go figure.

Anyway, the good news is, the foot long bratwursts I made came out nothing sort of remarkable and the leg of  lamb Prosciutto is due to come out of the brine on Friday, so I had bettee get my skates on and make a curing tent for it........I may be stealing some of my wife's tights LOL

post #16 of 16
Thread Starter 

Sorry, its actually Dave Omak's Dry cure Im going to use

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