Meateater brined and cured bird review. Pic heavy.

[pops6927]

Did you inject the breasts with the brine solution with the cure in it so it could pickle from the inside-out as well as the outside-in?

 

[meateater]

Did you inject the breasts with the brine solution with the cure in it so it could pickle from the inside-out as well as the outside-in?

 That's one thing I didn't do. I'm learning,

 

[Bearcarver]

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

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.
 

Now you're really going to jail Buddy!!!!

Not only are you breaking the law building fires on that balcony, you're gonna do it in the raw.

Let us know when visiting hours are!!!

Bear

 

[jc1947]

That is a super sign. Great looking turkey too.

 

You guys/gals are killing me. Thanks for the laughs, and compliments.  

 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.

 

[jpritchard]

My mouth is watering from the pics.  Looks good!!