Ham Turkey?

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up in smoke

Smoking Fanatic
Original poster
OTBS Member
Iâ€[emoji]8482[/emoji]m thinking mayhaps I will Ham up a 12 lb. turkey this weekend! You know. cure and brine a bird. I tend to like the dark meat, but if I can pull this off, I might switch sides. Iâ€[emoji]8482[/emoji]m always buying mesquite smoked turkey breast for sammiches at $7.50 a lb. Maybe itâ€[emoji]8482[/emoji]s time to try my own! I wonder how much cure I should use? I use 3 oz. for making canadian bacon, but I hear poultry really reacts to cure, so maybe 1 oz.? Any ideas guys?
The directions on my Prague powder cure says to use 1/4 level tespoon per each pound of meat. It does not specify what type of meat, just says per pound of meat. It also says do not use more than directed.
Iâ€[emoji]8482[/emoji]m using an oz. with a 12 lb bird, so that seems about right…I am probably erring to the light side a bit, so safety first! I threw in some whole cloves, tblspoon of peppercorns and juniper berries, cup of brown sugar and cup of kosher salt. Thought i would keep it simple first time! Thanx for the tip!
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