Here is one for the pro's

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coz

Meat Mopper
Original poster
OTBS Member
Nov 21, 2006
254
11
Montello,Wi
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?
 

coz

Meat Mopper
Original poster
OTBS Member
Thread starter
Nov 21, 2006
254
11
Montello,Wi
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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