I think if your fridge is cold enough (<40F) you will not need to change the brine unless you are curing a long time. Also, the ziploc would inflate so I think you could tell if it was going bad. I like to inject to ensure penetration and this also speeds the process considerably.I don't have a fridge big enough for a 5 gallon bucket. If I split a turkey in half and cure it in a big ziploc bag, and I wont be able to observe the bubbles, how often should I just go ahead and change out the brine? Weekly?
I've never had much luck estimating times. So many factors, smoker type, temps, wind, whole bird, spatch, etc. Best plan is to get the bird on very early or even overnight as most smokes are longer than many suspect. Pull at proper IT.If I smoke at 225 how long should I expect a 13 lb bird to take? 30 min per lb was what I read but I would think it would be faster than that.
Also I dry brined mine, any suggestions on an injection for it? Or would that not be necessary? I did the dry brine last year with no injection and it turned out great but I’m always open to try new methods.
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