Recent content by wingtipstailfeathers

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  1. W

    Happy Thanksgiving

    Forgot to add this picture. Look how juicy this bird was. I attribute that to pops brine
  2. W

    Happy Thanksgiving

    This was by far the best turkey that we've ever eaten. I would probably drop the salt just a little bit but not by much. I used three cups kosher salt, two cups brown sugar, one cup white sugar, one and a half cups molasses, three tablespoons pink salt cure number one to three gallons of water...
  3. W

    Happy Thanksgiving

    I kinda screwed up a tented it a bit too long so not super crispy. If your looking for deep fried crispy it doesn't happen smoking. You can help by pulling a tick early and coating gently in bacon grease then under the broiler watching carefully. This was the best turkey we've ever eaten...
  4. W

    Happy Thanksgiving

    Finished product. Skin crisped up and now resting peacefully. Tried a little piece and mmmm good. Final review and recipe to follow if it makes the cut
  5. W

    Happy Thanksgiving

    Happy Thanksgiving all. Decided to do a turkey on the smoker for fun since it's just my wife and I today. Hybrid brine of my favorite recipe and pops embalming fluid. Gonna sit on the smoker for 6 hours at 225. I'll pull it and sit it under the broiler to crisp the skin up a bit.
  6. W

    Bbb help

    I bought a two pack and then had the butcher split one for me. Can't really say on freshness other than that but they're pretty reputable butcher. It started as a small green area and then turn the liquid to a brownish green tone and the meat very dull looking
  7. W

    Bbb help

  8. W

    Bbb help

    I posted the cure recipe in a reply. Refrigerator temperature is 41°
  9. W

    Bbb help

    Cure recipe is 6.25% cure #1, 1.85% kosher salt, 1% brown sugar. The spot is not as pronounced now as what it was on day two or three. It started as a little green spot and grew and now with the liquid it's turned the meat a very dull Brown kind of green.
  10. W

    Bbb help

    In need of curing help. I've made bbb 4 times so far....one a cure mix that I was kinda happy w and 3 from scratch ( help from here and a local friend). All turned out great but this batch something funny is going on. I bought 3 shoulders and deboned them and picked the best marbled cuts for...
  11. W

    Excited for the add

    Long time stalker first time poster. I've been creeping around getting recipes for a few years and finally joined. I love smoking about everything. My bbq game is pretty strong,. Fish is pretty darn good, curing I'm still need a lot of help on for sure. I have gotten lots on information from...
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