1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Here is one for the pro's

Discussion in 'Poultry' started by coz, Dec 22, 2006.

  1. coz

    coz Meat Mopper OTBS Member

    My employer gave us turkeys for Thanksgiving and I am going to cut the bird into halves and smoke it.The problem is that it is prepped in that 6% solution so would I reduce the salt in my brine by 1/2?any educated guesses?
  2. q3131a

    q3131a Meat Mopper OTBS Member

    I would still you the same salt ratio. Maybe just brine for 8 hours instead of the full 12.

  3. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    i agree cut down the brine timeand finish it with a nice maple syrup glaze
  4. coz

    coz Meat Mopper OTBS Member

    Well I smoked the bird today.It was ok but I wish I had brined it longer.It was a large bird that I cut in half(24#).I brined it for14 hours.If it wasnt a gift I wouldnt have bought a bird that had the solution.I used the McCormick rub which was good.Also used the cheesecloth butter baste.The skin was good and not rubbery or bitter.