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How long?

post #1 of 5
Thread Starter 
I'm making turkey pastrami .. I put two turkey breasts in pops brine with pickling spices yesterday.. They are about 1.5 inches in the center. Question is, how long in brine? I was figuring 3-4 , then some mustard and seasoning and into ref ridge 24 hours before it hits the smoker.. Too long? Not long enough? When I did a brisket flat, it was in 5 days , but beef is a lot denser..
post #2 of 5
Thread Starter 
That's 3-4 days
post #3 of 5

That should be fine. Birds take brine pretty quickly...JJ

post #4 of 5
Thread Starter 
Thank you Chef JJ
post #5 of 5
Will be intrested to see who this ends up. Please keep us all informed with plenty of Pics.
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