- Dec 4, 2017
- 11
- 0
I noticed that some of the brines for smoked turkeys include pink salt. I've brined turkeys quite a bit for regular oven baking and never added it. What are the benefits from adding it when smoking?
I have heard "Pop's bring" mentioned on here before. Can you provide a link to its formulation please?
Prepare yourself and family. Adding Cure #1 to meat gives that Pink color of Ham, Hot Dogs, etc. This will happen to the dark meat and to a slight extent the white meat of poultry even though it's completely cooked. Some folks see pink poultry and think it's underdone...JJ
Turkey cured in Pops brine and then smoked is phenomenal! Its so luxurious and fancy! But it no longer really taste like poultry, but really tender, juicy and flavorful ham. It is pretty rich so I don't serve it like you do a traditional carved turkey, but rather finger food w/ cheese and crackers with bread and spread, or in soups, salads. Makes the best ham and cheese sandwich ever!
I noticed that some of the brines for smoked turkeys include pink salt. I've brined turkeys quite a bit for regular oven baking and never added it. What are the benefits from adding it when smoking?
So biteme wrote about injecting. Do you just take a bit of the brine and inject it into the breast with a syringe?