- Aug 27, 2008
- 5,170
- 409
I planned on smoking this today, but it's not gonna fly...got a boo-boo here:
This is a (gulp) 7.5lb fresh/frozen (untainted) roaster which I added a 1/2 recommended strength of TQ and seasoning brine solution to lastnight. I didn't add additional salt to the seasonings, knowing the TQ would have more than I wanted. The bird was in the fridge for 2-1/2 days thawing prior to adding the solution, and I planned on no longer than 16-18 hours brine-curing. It was still partly frozen when I cut the vac bag and added the solution lastnight, and I hoped that it would be thawed by noon today for an hour or two of fresh water soak before I rubbed and smoked it.
It's still 60-65% frozen, and looks like it will take a couple more days, so I won't be able to smoke it until next Saturday (6 more days).
What will become of this? Other than being very salty, requiring possibly a 12 hour soak in fresh water, will it basically become a poultry ham or pastrami of sorts?
I'm open to ideas on how to finish this blooper...has any one done something similar to this before un-intentionally or otherwise and made a good of it?
Note: My tattle-tale fridge thermo has shown min/max temps @ 35-38*F.
Thanks
Eric
This is a (gulp) 7.5lb fresh/frozen (untainted) roaster which I added a 1/2 recommended strength of TQ and seasoning brine solution to lastnight. I didn't add additional salt to the seasonings, knowing the TQ would have more than I wanted. The bird was in the fridge for 2-1/2 days thawing prior to adding the solution, and I planned on no longer than 16-18 hours brine-curing. It was still partly frozen when I cut the vac bag and added the solution lastnight, and I hoped that it would be thawed by noon today for an hour or two of fresh water soak before I rubbed and smoked it.
It's still 60-65% frozen, and looks like it will take a couple more days, so I won't be able to smoke it until next Saturday (6 more days).
What will become of this? Other than being very salty, requiring possibly a 12 hour soak in fresh water, will it basically become a poultry ham or pastrami of sorts?
I'm open to ideas on how to finish this blooper...has any one done something similar to this before un-intentionally or otherwise and made a good of it?
Note: My tattle-tale fridge thermo has shown min/max temps @ 35-38*F.
Thanks
Eric