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- grouse
- Media item
- Dec 17, 2013
- Comments: 0
- Album: Some what of a long questions about turkey/brine and cure
Some what of a long questions about turkey/brine and cure

So it was along day yesterday. Got them all up to 140 right quick, and then did a slow rise up to 165. In this pic you can see 22 smoked turkeys on the right, and about 20+ live ones at my deer feeder on the left. I pulled the pastrami out last night. It was fantastic. Sorry no pics of...
- grouse
- Post #19
- Dec 17, 2013
- Forum: Poultry
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- grouse
- Media item
- Dec 17, 2013
- Comments: 0
- Album: Some what of a long questions about turkey/brine and cure
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- grouse
- Media item
- Dec 17, 2013
- Comments: 0
- Album: Some what of a long questions about turkey/brine and cure
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- grouse
- Media item
- Dec 17, 2013
- Comments: 0
- Album: Some what of a long questions about turkey/brine and cure
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- grouse
- Media item
- Dec 17, 2013
- Comments: 0
- Album: Some what of a long questions about turkey/brine and cure
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- grouse
- Media item
- Dec 17, 2013
- Comments: 0
- Album: Some what of a long questions about turkey/brine and cure
Some what of a long questions about turkey/brine and cure

Heh, no problem.
- grouse
- Post #18
- Dec 15, 2013
- Forum: Poultry
Some what of a long questions about turkey/brine and cure

Dave. It is 30 degrees out. Ony the two plane jane do not have cure 1. The rest do. Tomorrow everything will be hot smoked
- grouse
- Post #16
- Dec 15, 2013
- Forum: Poultry
Some what of a long questions about turkey/brine and cure

Well here is the result. Pre-smoke 10lbs of venison pastrami 20 brined/cured turkeys 2 plain jane turkeys Plans: cold smoke over night Tomorrow hot smoke till done internal temperature then separate the thighs for soups, the legs and wings for taco's and enchiladas, breasts for lunch meats...
- grouse
- Post #14
- Dec 15, 2013
- Forum: Poultry
Some what of a long questions about turkey/brine and cure
- grouse
- Album
- Dec 15, 2013
- Comments: 0
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- grouse
- Media item
- Dec 15, 2013
- Comments: 0
- Album: Some what of a long questions about turkey/brine and cure
venison Jerky in the smoker

My jerky is done. My friends is needs more work. Here is mine
- grouse
- Post #8
- Dec 14, 2013
- Forum: Making Jerky
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- grouse
- Media item
- Dec 14, 2013
- Comments: 0
- Album: venison Jerky in the smoker
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- grouse
- Media item
- Dec 14, 2013
- Comments: 0
- Album: venison Jerky in the smoker
venison Jerky in the smoker

No a problem, I did a mix of penzy's spices "ancho chili" and chopped up thai burpa peppers for a friend. When i hung that batch, i could smell heaven.
- grouse
- Post #7
- Dec 14, 2013
- Forum: Making Jerky
venison Jerky in the smoker

Aside from the taste. The korean has a milder flavor with a bit more heat. The grind is a big difference. The first pic is the korean alone. the next is the two together As for the taste on the jerky, Well I will see when it is done.
- grouse
- Post #5
- Dec 14, 2013
- Forum: Making Jerky
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- grouse
- Media item
- Dec 14, 2013
- Comments: 0
- Album: venison Jerky in the smoker
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- grouse
- Media item
- Dec 14, 2013
- Comments: 0
- Album: venison Jerky in the smoker
venison Jerky in the smoker
- grouse
- Album
- Dec 13, 2013
- Comments: 0

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