First meat run in the new smoke house.

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Turkey brine "till submerged"
Per gallon of water
1 cup of kosher salt
1/2 cup dark brown sugar
2 tsp Molasses
2 tsp pepper corn
2 bay leaves
2 tsp rosemary
1 clove of garlic cracked
1 tsp of juniper berries
Peel of 1/2 orange

Dissolve solids in summering water
Remove from heat add dry spices.
When cooled submerge turkey in brine
 
Turkey brine "till submerged"
Per gallon of water
1 cup of kosher salt
1/2 cup dark brown sugar
2 tsp Molasses
2 tsp pepper corn
2 bay leaves
2 tsp rosemary
1 clove of garlic cracked
1 tsp of juniper berries
Peel of 1/2 orange

Dissolve solids in summering water
Remove from heat add dry spices.
When cooled submerge turkey in brine
You don't use cure #1 in that brine ?

Richie
 
Salt alone isn't good enough for cold smoking. Prague cure #1 or Mortons Tender quick should have been used for the process that you used.
 
Salt alone isn't good enough for cold smoking. Prague cure #1 or Mortons Tender quick should have been used for the process that you used.
Usually yes but with the beautiful cold snap we had I was able to cold smoke below 40. Originally intended on a hot smoke but mother nature opened a door for me
 
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