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Recent content by smokintn
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Usually yes but with the beautiful cold snap we had I was able to cold smoke below 40. Originally intended on a hot smoke but mother nature opened a door for me
Turkey brine "till submerged"
Per gallon of water
1 cup of kosher salt
1/2 cup dark brown sugar
2 tsp Molasses
2 tsp pepper corn
2 bay leaves
2 tsp rosemary
1 clove of garlic cracked
1 tsp of juniper berries
Peel of 1/2 orange
Dissolve solids in summering water
Remove from heat add dry...
Well it seems I accidently started a business. My dad is a custodian at the school here and brought a few different cheeses for the faculty to try and I have orders for almost 40 lbs of cheese. I priced them at $1 per ounce.
I put three turkeys in my brine 3 days ago and pulled them today to check the weight and all three have lost almost a full pound each. Does this sound right.