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Ham Turkey?

up in smoke

Smoking Fanatic
OTBS Member
913
14
Joined Jul 12, 2006
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?
 

cajunsmoker

Master of the Pit
OTBS Member
1,828
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Joined May 21, 2006
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.
 

up in smoke

Smoking Fanatic
OTBS Member
913
14
Joined Jul 12, 2006
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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