14.5# cured turkey just hit the MES 40

[cmack]

1461356_10205265413494197_2731638384872777786_n.jp

• cmack
• Nov 21, 2014

Just put a 14.5# turkey in the MES 40. Been sitting in Pop's curing brine all week, now it's about to become acquainted with a healthy dose of hickory smoke.

 

[themule69]

It should be good.

Happy smoken.

David

 

[moses]

Please post results. How did you get it to hang like that and what is the reason for doing that?

 

[cmack]

I put it in a smoking sock/bag. It makes for a great presentation when done. No marks from the racks. As far as how do I hang, I use a 7/8" dowel rod that's sat on the top of the grate bracket.

 

[moses]

That's pretty nifty!!

 

[cmack]

Taking on some color, switched from hickory to pecan. Maverick in breast is at 128 degrees, probe in thigh is 134 degrees. MES is running @ 235. Seems the upper area of the smoker is a bit hotter and that works out nicely. by the time I get the breast to 160, the thigh should be 170 or so.

10259920_10205267138697326_6698760737672254024_n.j

• cmack
• Nov 21, 2014

 

[themule69]

It is starting to take on a nice color. Now leave the door closed!

Happy smoken.

David

 

[ptcruiserguy]

Now that is one nice lookin bird!!

 

[cmack]

10676367_10205267832794678_1921490570172706878_n.j

• cmack
• Nov 21, 2014

So it turned out nicely.  It was too sweet for my taste though. I had another brining in the garage fridge, I pulled it, dumped the brine and made another batch with 1/2 the sugar and a bit less salt too. Live and learn.

 

[themule69]

It looks good. I can see the cure color on the inside of the leg.

Happy smoken.

David

 

[moses]

Y'all are using the word "cure". Is that the same thing as a "brine"? I always thought a cure actually made meat eatable without having to cook it.

 

[pc farmer]

Cure and brine are different.

The cure will give the bird a different taste.

 

[moses]

Care to explain in a little more detail?

 

[pc farmer]

Cure is used to make bacon, ham that kind of stuff. Even though the meat is cured you still have to cook it.

A lot of people cure poultry for a different taste.

 

[moses]

What is the difference in the process?

 

[moses]

Feel free to tell me to stop asking questions. Lol

 

[pc farmer]

Use the search bar. A lot of info on the 2 subjects.

 

[jlcnuke]

Curing:

http://pods.dasnr.okstate.edu/docushare/dsweb/Get/Document-2055/ANSI-3994web.pdf

Brining:

http://www.cookingforengineers.com/article/70/Brining