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First smoked turkey breast - AMAZING!!!

HalfSmoked

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Ok thanks for that PC Farmer that's what I thought you meant. But still don't inject hot brine into the meat.

Warren
 

JC in GB

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Cant put the cure #1 in the brine and heat it. Add the cure after the brine has cooled.
I thought the not using hot water to mix cureing salt was debunked.

If I am wrong, I would like to correct my thinking.

JC
 

HalfSmoked

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Thanks for the likes guys.

Warren
 

chef jimmyj

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Below is the most recent discussion on Cure #1 in Heated Water. While I see no reason whatsoever why you can not dissolve Salt, Sugar and Cure #1 in Hot Tap Water, then add Ice, Cold Water or Refrigerate to cool below 40°F before adding meat or injecting, there is conflicting info on Boiling the Brine. Since there is no good reason TOO boil Cure #1, I don't. We are adding Grams not KILOS after all...JJ

 
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HalfSmoked

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Ok now forward to the next turkey breast.
I wasn't sure and thought it important to ask for a clarification. So now we know and as JC said safety is always first and most important.

Warren
 

HalfSmoked

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Again Thanks for the like JC it is appreciated.

Warren
 

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