Meateater brined and cured bird review. Pic heavy.

Discussion in 'Poultry' started by meateater, Nov 26, 2010.

  1. meateater

    meateater Smoking Guru SMF Premier Member

    Here’s my gobbler for this year. I went a different route and brined and cured  this one. Here’s what I used and it sat in the fridge for 5 days. I started with a 19.09# bird and adjusted the pink salt for minus the tail, neck bone, and gizzards. This the best bird I’ve smoked yet, very happy with it. The myers and the cloves was the key ingredients for me. I’m looking forward to trying yard birds and game hens. 

    ½ cup kosher salt per gallon of liquid.

    ½ gallon apple cider

    ½ cup sugar

    ½ cup turbinado sugar

    1 cup myers dark rum

    Fresh rosemary

    ¼ oz. whole cloves

    Pink salt for 18#

    Stir once a day.

    Injection of  myers rum, apple juice and unsalted butter.

    I started off with the AMNS from 7:00 till 9:30 am with cherry and a touch of hickory. I then switched to the Burnt Coyote UDS and used blue bag and hickory chunks.

    9:30 a.m. - 50*

    1:30 p.m. – 139*  I quit the smoke

    3:20 p.m. – 168*

    Spritz every 30 minutes with apple juice and myers dark rum.

    Stuffing was pretty simple. Stove top mix with two links of hot italian sausage crumbled and fried up, fried onions,  sautéed mushrooms and celery in butter, poultry seasoning, dried sage, pepper. All mixed up and chicken stock added till right.

    Green bean casserole, gotta love it. Frozen cut green beans, fried onions, campbells roasted garlic mushroom soup, pepper, and home smoked belly bacon. 

    Mashed taters, just some reds peeled and boiled. Mixed with my home smoked bacon, heavy whipping cream, garlic and onion powder, butter, butter, butter, pepper. 

    Gravy, lot’s of it.

    Enjoy! J

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  2. bbally

    bbally Master of the Pit OTBS Member

    LOVE IT!!!

    Love the drum smoker unit and absolutely admire the cured turkey with a cold smoke start.
     
  3. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    That looks fantastic and if I could I'd give you    [​IMG] for smoking on your upstairs balcony! 

    Gene
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Very nice there ME. I really like the turkey and a nice color it is there. 
     
  5. Good job buddy, that bird looks awsome and your drum has some character!
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    SHhhhsh, I'm not suppose to use it up here! [​IMG]  The office had the day off so I snuck it out. I missed it. [​IMG]

     
     
  7. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Gotta love it!  I may try htis myself.  Thanks for some great pics.
     
  8. wingman

    wingman Smoking Fanatic SMF Premier Member

    Nicely done! Love the UDS too.
     
  9. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    LoL Okay, I won't tell anyone and I'm certain no one can smell it, ...I can't from here!  And from the looks of the grease spots on the concrete from your first time you had better clean them up before the super comes by!  [​IMG]

    Enjoy,

    Gene
     
  10. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Great job on the cured and smoked turkey!  Isn't that the absolute best flavored turkey?  A delicacy to savor and enjoy!  It was something us kids looked forward to; dad only did them for New Years Eve and us kids could pig out on the leftovers all the next day while they slept it off, lol!
     
  11. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Great Job Mike!

    Looks Awesome!

    Todd
     
  12. squirrel

    squirrel Master of the Pit OTBS Member

    You go boy! Breakin' the rules and cooking up a fine chunk of meat! I hope nobody tattles on you. If they do let me know. I'll come and plunder their nuts! [​IMG]
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    AWESOME!!!!!

    You kept this hidden from me for TWO days. What--Were you afraid I'd squeal on you????

    I would not do that!

    Beep Beep Ring Ring ----Meateater's building fires on the balcony!!!!!!  (Sirens Blasting!!!!)

    That had to be some really good tasting bird !!!

    Thanks Mike,

    Bear
     
  14. bbally

    bbally Master of the Pit OTBS Member


     Shall we start an SMF bail bond fund?  Someone will have to throw the bail and get the UDS out of the impound yard?
     
    Last edited: Nov 28, 2010
  15. bearcarver

    bearcarver Smoking Guru OTBS Member


    Nope, Let him rot in jail---He was warned---Let him smoke some bread & water for awhile!!!

    LOL---Just kidding---He could probably make Great smoked bread & water !!!

    A bail bond fund probably wouldn't be a bad idea. He'll never let that UDS gather any dust, even when threatened with eviction.

    Tomorrow's "Los Vegas-Review" Headline:

    "Hendertucky Homeless Man Living in a 50 gallon drum!"

    Bear
     
  16. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Now that's a great post, I like the fact that you shared your brine recipe. The Q view is great too. It's all good my frienjd.
     
  17. meateater

    meateater Smoking Guru SMF Premier Member

    You guys/gals are killing me. Thanks for the laughs, and compliments.  [​IMG]  This was a awesome bird and I will be making chickens and game hens all year like this. I used Pops recipe with my own demented twist.

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  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---Better get used to the bars in your balcony railing.
     
  19. chefrob

    chefrob Master of the Pit OTBS Member

    az
    nice job! not sure if i like the cured part.....does it taste hammy?
     
  20. meateater

    meateater Smoking Guru SMF Premier Member

    The breasts needed more salt and were good, slightly hammy. The legs and thighs were just about right, I would say more salt but trying to wean myself away from it. The next turkey I smoke I'll do naked and skin it. I don't eat the skin and use it for soup stock only so what's the point.
     
     
    Last edited: Nov 28, 2010

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