My last adventure of the weekend was to try Pops' cured turkey recipe. So I picked up a 12 lbs bird and started brining it last Tuesday following Pops' instructions in this thread:
http://www.smokingmeatforums.com/forum/thread/98333/lo-salt-cured-and-smoked-turkey
I went with the original recipe instead of the low salt version. It turned out pretty damn good! I think I am going to play with this recipe a bit more to suit my tastes. As a stand alone protein I found the meat just a little too salty and sweet for my palate. However, it made for some incredible turkey salad. The meat was very tender and moist. I brought some leftovers into work today and everyone that tried it really liked it. It seemed like it got even better while refrigerating over night.
Thanks for the recipe Pops!
http://www.smokingmeatforums.com/forum/thread/98333/lo-salt-cured-and-smoked-turkey
I went with the original recipe instead of the low salt version. It turned out pretty damn good! I think I am going to play with this recipe a bit more to suit my tastes. As a stand alone protein I found the meat just a little too salty and sweet for my palate. However, it made for some incredible turkey salad. The meat was very tender and moist. I brought some leftovers into work today and everyone that tried it really liked it. It seemed like it got even better while refrigerating over night.
Thanks for the recipe Pops!