This will be my first time smoking turkey (and only my second time smoking ever). I don't know a reliable site or cookbook for smoking turkey, or smoking in general. Do you all recommend brining turkey or not? Either way, please share how you would recommend to smoke turkey and a good cookbook...
im looking for ideas what to do with a ham i just got. if it a full ham right now. Thought i might brine it "never done it before" use one portion to smoke and one to slice? any ideas on what be good. the ham seems to be the least favorite cut.
The other day @Steve H posted a brine recipe using v8. I wondered if a Bloody Mary style brine could be made using his idea as inspiration. Here is what I came up with:
Bloody Mary Brine:
1.5c White vinegar
1c Spicy V8
2T Prepared horseradish
1.5T Celery seed
I hope I'm not beating a dead horse here, but I have a question regarding whole chickens and brining them. I'm planning on smoking two spatchcocked chickens this coming Sunday and I was wondering; Is it 100% necessary to brine these birds first? If I don't, what are the potential...
Hi I have a boneless fresh half of pork leg that invoked out and I’m brining it for Easter. I used pops brine and it said 3-4 weeks but after re reading it, it said for whole hams, I was curious as is this is too long and if it is how long should I bribe it? I also injected it rather thoroughly.
Merry Christmas everyone!
Just looking for a little advice if anyone is trolling these pages on Christmas. I'm worried that I should just toss my Christmas ham but there are many variables so I want to get some advice. I'm not sure how this went terribly wrong.
Had a recipe from a world class...
I assume the brine is to prevent the growth of pathogens, right? is it possible to smoke fish, fresh off boat without wet or dry brining? i want to make my smoked fish dip for a party later but don't have time to brine. any suggestions?
Hi all -
New to the forums - looks like a great resource! I recently got a Masterbuilt 30" electric smoker (replacing a previous one I had that was not taken care of properly), and I'm familiar with smoking at a basic level. I've done ribs, chicken, and Turkey before, but not a 16 lbs one. I...
So I'll be starting my brine tonight for my first pastrami in probably 10 years. I'm planning on separating the point and flat because I only have about 7-8 days to cure plus I have limited storage space for a packet in my fridge all week (my wife would kill me).
I'd love to hear any...
You look at 100 brine recipes containing curing salt and you will find that 95% of the recipes call for or say that you can heat the mix on the stove and whisk or stir while boiling.
I am in the camp of playing it safe and not heating my brine with curing salt in it.
You may not have heard...
For I don't know how many years now, several times a year I would make Canadian Bacon based on a thread started by Woodcutter:
Just used standard pork loins cut into 4 or 5 pieces. Used this brine:
I was planning on making Jeff's bacon wrapped chicken legs this weekend. The recipe doesn't say anything about brining, but in other places on the website he says to always brine chicken. Does this apply only to whole chickens and chicken quarters? Anyone made this before?
I smoke a LOT of almonds, more than any other food. However, I became increasingly dissatisfied with the results. For almost two years, I have been trying variations on Todd's smoked almond recipe that comes with his AMNPS smoking tray. They are tasty, but there is no way to avoid the sticky...
I have a 30" Masterbuilt electric smoker and was designated to smoke a turkey for this year's thanksgiving meal to accompany the fried turkey someone else is doing. I have seen many different posts with different suggestions, temps, and times for the cook but my smoker maxes out...
Going to smoke a 12# tomorrow, it came brined, got it thawed and washed and dried, sitting in the fridge to air dry overnight.
Going to inject with organic chix broth and melted butter, throw on a little salt and pepper, and toss a quartered onion, apple and a bunch of whole herbs in the cavity...
I am planning to smoke a couple of whole turkey breasts for Thanksgiving. I have always brined my turkeys with brown sugar/salt/apple juice or cider brine and then just cooked in the oven. They always turn out moist and delicious. Now I want to smoke a turkey and am hearing that...
I hope that Tip doesn't mind that I've listed his Slaughterhouse recipes here. These recipes are well-received and deserving of a WIKI entry.
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion...