RiverSide brand frozen. And of course they are enhanced by injection with that 9.5% blah blah blah solution! Does that hinder curing/brining efforts, or should I use a fresh one for that?
Rick
Rick
RiverSide brand frozen. And of course they are enhanced by injection with that 9.5% blah blah blah solution! Does that hinder curing/brining efforts, or should I use a fresh one for that?
Rick
Ok I get it. The injection speeds up the penetration. Two to three days is ok?If you do an equilibrium brine+cure and leave it in a few days it should be no issue. I also use a meat syringe with my cure/brine solution and inject my birds as well so they cure fully and fast. It's how I do all of my birds whether they have solution or not. Some people report texture issues brining too long but I use cure #1 so that definitely changes texture in a positive way to me versus a non-cure brine.
Did some reading on another site, and found a calculator. This looks right? (I just guessed at the water amount)If you shoot for 1.75% salt in the equilibrium brine you should be ok.
If you are thinking "what's an equilibrium brine?" just ask and we can help ya out.
Oh yeah, I get that!Nothing wrong with injecting either. I wouldn't brine a turkey you plan to deep fry. Water and oil don't mix but I brine all mine for smoking.
Ok I get it. The injection speeds up the penetration. Two to three days is ok?
Did some reading on another site, and found a calculator. This looks right? (I just guessed at the water amount)
View attachment 516753
Oh yeah, I get that!
Thank you so much for this response. Now if you can just share your brine+cure recipe...
Rick
Wow, thank you so muchtallbm for the methods and description. Hopefully you have a lot of that already typed out in a document and you just copy and paste as required by the question. Surely you've replied to these questions several times! If not, then I REALLY appreciate the effort...Ha!
Now, I have read in multiple places indicating that weight is not a factor with a brine/wet cure, as long your curing ingredients and water ratio was correct, and you had enough water to completely cover the product. The method you are telling me makes way more sense, because having enough water to cover can depend on a few variables; size and shape of product, shape of container, etc. I did just use the per-gallon method on a pork loin for 10 days and the end result was very good!
Good stufftallbm . Do I still have time to do one for T-Day? Inject plus brine will get me there in 3-4 days?
Rick
Anytime.Well I ended up just cutting the bird into pieces. The two breasts I injected with Tony's Butter Creole and put in the infrared "fryer" for about 90 minutes. Made a loaf of sandwich bread and we had an awesome turkey sandwich and leftover sides for Friday night dinner. I also vacummed sealed one whole breast and into the freezer.
For the leg/thighs and the wings, I put in a cure-brine this morning. Also injected with the solution, so plan to pull them out Tuesday or Wednesday and smoke them. That is, if my pellet pooper is up to the task!
Thanks again for all your helptallbm !
Rick
You can add additional seasonings just don't add salt. It has all the salt it needs.Well Life stuff keeps rearing its ugly head, so they are still in the brine. Another couple of questions, too:
Skin on or off when going on the smoker or on the dry rack? EDIT: Never mind, you're going for smoked turkey legs...of course you leave the skin on...Ha!
Any other seasonings applied to exterior? Remember these are individual pieces?
For sure tomorrow!
Rick
Roger that!You can add additional seasonings just don't add salt. It has all the salt it needs.
Well I didn't achieve that nice color like most of y'all routinely post up, but can't complain with the taste! Wife liked it, too...Score!
My CC pellet (PITA) is having issues cooking above 275, so I just mostly went for a hot smoke at 225 - 250. Probably break out the Char-Broil offset for the next ones.