› Forums › Smoking Meat (and other things) › Poultry › Applesaused yard birds ready to go!
New Posts  All Forums:Forum Nav:

Applesaused yard birds ready to go!

post #1 of 17
Thread Starter 
I need to cut back on salts and added fats, so trying to get a juicy low sodium, low fat yard bird. Brining, high sodium marinades and dressings are out. Really don't want to pump the birds full of oil either.

Has anyone tried an applesauce based injection? I was wondering if the apple bits would hold moisture during the smoking along with some spice.

Well, I went ahead and injected a mixture into a couple Purdue oven roasters. I'll let them sit overnight and smoke them tomorrow with some cherry. Make sure to pull them at 165.

I'll post some q-view during the smoke icon_lol.gif.

Anyone got any low sodium tips for juicy yard birds?

Here's the concoction I came up with eek.gif. About 4 oz in each bird. I'll mop with apple juice and spice.

3/4C unsweetened applesauce
1 TBSP cider vinegar
2 tspn salt free lemon pepper
2 tspn italian seasoning
1 tspn cinnamon
2 tspn low cal b. sugar (Splenda blend)
1 1/2 tspn garlic powder
1 1/2 tspn onion powder
1 tspn chili powder
post #2 of 17
Cant wait to hear how it turns out dave. Sounds healthy enough on paper. PDT_Armataz_01_34.gif

Unfortunately salt and moisture go hand in hand...cant change chemistry, but there are always alternatives and you are on to something here...
post #3 of 17
Thread Starter 
Here is the Q-View as promised, so far so good icon_smile.gif.

Each chicken is about 7lbs.

Dusted them with salt free lemon pepper and a spray of butter flavored Pam. I mopped during the smoke with a mixture of applesauce, apple juice, salt free lemon pepper, garlic powder, little splenda brown sugar and some cinnamon. Put some cut up onion and apple in the cavity.

Ready to go and into the smoker. Set MES temp to 270°.

1.5 hrs, internal temp 138°

2.5 hrs, internal temp 155°.

post #4 of 17
Wow Dave, those look awesome. Great job man!!! PDT_Armataz_01_37.gif
post #5 of 17
thanks dave me to on no sodium no colest. looks wow
post #6 of 17
Thread Starter 
Hey Joe.....I'm hoping these taste as good as they look PDT_Armataz_01_28.gif. Could go either way!

I was just getting to love brined poultry when I found out my blood pressure was getting high. I like salt too eek.gif. Get to try out some new stuff and do some experimenting PDT_Armataz_01_29.gif. It's all good as long as I get to keep putting stuff in the smoker.

Hi Private Hot Dog..Believe me, I'd rather have a couple slabs of ribs and a pork butt in there biggrin.gif.
post #7 of 17
Thread Starter 
Hi Terry...Hope it does ok, we got to roll with the changes PDT_Armataz_01_29.gif. Got any good low sodium recipes for the smoker?
post #8 of 17
what i been doing is leaving all sodium out and replacing it with garlic or pepper use powders instead of salt check all goodies for sodium contant found out i had hbp or hypertension 4 months later i was getting a rotor ruter and a stint scared the hell out of me still love smoken food not cigs got lots of idears will let ya know if they turn out ok.icon_smile.gif
post #9 of 17
Thread Starter 
So far I found about the hypertension and hoping to avoid the worst icon_smile.gif. I'll let you know as I find any good tasting low salt stuff tooPDT_Armataz_01_29.gif.

More q-view as it finishes and resting before the test!

Ready to come out 3.5 hrs, internal temp 165°.

Cooling down.

post #10 of 17
picked up a couple of turkey hens on sale today thinking of tring the spachcock /butterflied garlic and horseradish with hickory just an idear
post #11 of 17
Thread Starter 
This chicken came out great biggrin.gif! It's dripping with juice, tender and as good as brining to me. The apple sauce and spice left a really great flavor in the meat. I think the apple pieces stay in the meat and make little moisture pockets. I can't get over how juicy it stayed icon_smile.gif. I'll be doing all my chickens and turkeys this way from now on. It would also be a great injection for pork PDT_Armataz_01_34.gif.

Here is some q-view of a couple slices.

post #12 of 17
Thread Starter 
Terry...I did a couple butterflied last week and they were great. How were you going to do the garlic and horseradish, inject? Sounds good.
post #13 of 17
Looks great Dave....I am sold!!! PDT_Armataz_01_37.gif

post #14 of 17
Dave, looks and sounds great.. job well donePDT_Armataz_01_37.gif
post #15 of 17
Great job on the birds, you guys are just so damn creative, I am way behind the curve!!!
post #16 of 17

Great Job

Great job on those birds. Love the sound of it and may have to try for my father in law. Points to you!!!!!!!!!PDT_Armataz_01_37.gif
post #17 of 17
salt or no salt those birds look great-I have been injecting for a long time-fruit under the skin-it's a proven method to a juicy bird.And a real tastey bird-no such thing as haveing a great meal + needing the added sodium to make it happen.good job Dave.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry › Forums › Smoking Meat (and other things) › Poultry › Applesaused yard birds ready to go!