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Here is one for the pro's

coz

Meat Mopper
OTBS Member
254
11
Joined Nov 21, 2006
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?
 

q3131a

Meat Mopper
OTBS Member
223
10
Joined Jul 19, 2005
I would still you the same salt ratio. Maybe just brine for 8 hours instead of the full 12.

IMO.
 

linescum

Smoking Fanatic
OTBS Member
SMF Premier Member
917
12
Joined Nov 12, 2006
i agree cut down the brine timeand finish it with a nice maple syrup glaze
 

coz

Meat Mopper
OTBS Member
254
11
Joined Nov 21, 2006
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.
 

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