Phosphate- secret weapon

[motocrash]

I hope the nylon bag doesn't melt!

Me Too!

 

[browneyesvictim]

Internal temp at 121 three hours in. Panned with 4 cups of beef broth and foiled. AMNPS out. I can tell it's going to be juicy when I probed it.
Nylon bag doing great! Left it on.

 

[browneyesvictim]

Finished in 4 hours. Rest drain and save broth. Net and string removed. Wrapped in foil and in the fridge to cool before slicing.

 

[pc farmer]

Thats gonna be good

 

[chopsaw]

What was the internal when you pulled it off ?

 

[chopsaw]

12# turkey injected with salt sugar STPP and cure #1 in Apple juice and slaughterhouse poultry injection seasoning.
I opted to only inject instead of brine.
Stuffed I a large zip lock bag and will be a 2 week wait in the fridge.

Wait 2 weeks if you must . That will be ready next weekend , ( if you did a full injection ) or anytime if you go hot and fast .

 

[browneyesvictim]

What was the internal when you pulled it off ?

135 internal. It coasted a couple more degrees.

Wait 2 weeks if you must . That will be ready next weekend , ( if you did a full injection ) or anytime if you go hot and fast .

I want a full cure. 10 days minimum. 14 days is going to give me some grace.

 

[KrisUpInSmoke]

135 internal. It coasted a couple more degrees.


I want a full cure. 10 days minimum. 14 days is going to give me some grace.

He pulled it off?!? Where was I? I was making dinner! I missed it! Ok... there's pictures.. it's ok...

 

[KrisUpInSmoke]

Finished in 4 hours. Rest drain and save broth. Net and string removed. Wrapped in foil and in the fridge to cool before slicing.
View attachment 371589

To cool? In the fridge? Why? Is it meant to be lunch meat? It'll be good lunch meat, but I thought it was a dinner meat...lol.

 

[browneyesvictim]

Nope. Vortex drums on the kettle for dinner tonight. The roast is for sammiches. I blame Bear!

 

[chopsaw]

I want a full cure.

I understand . The injection reduces the time , but won't hurt to wait .

 

[pc farmer]

I understand . The injection reduces the time , but won't hurt to wait .

Your right. I injected my 27 lb hams and cured for 2 weeks. By the science they would have been cured in a week.

 

[browneyesvictim]

Sliced pics! Sooo juicy and tender! Not chewy at all. Better than any store bought deli roast beef I've had. Very smooth texture and the beef flavor really comes through but only slightly Smokey. Yielded 2 pkgs a little over 1 lb each afer all my nibbling.

 

[chopsaw]

Looks great . Nice job .

 

[KrisUpInSmoke]

After you ate most of it....lol. I can see why! It really does look fantastic! You're going to have to make two next time so you can eat one while you package up the other...:p...

I'm really going to have to get a slicer ...and a vac sealer ...and a deep freezer.

 

[motocrash]

Man,that turned out good.

 

[browneyesvictim]

Thanks folks. And for the likes.
I couldn't stop shoving it in my face. Lol! I'm making burgers tonight but wouldn't mind a Sammie! The broth is calling my namebfor an open faced with gravy with mushrooms and onions or a French dip.

Funny you mentioned the freezer Kris. I just picked up another one on CL yesterday.

 

[browneyesvictim]

Thanks again Chop and DaveO for your insight on phosphates.

Thanks moto. It really did exceed even what I was expecting. Way better!

 

[pc farmer]

Man that's beautiful. Great job. I need to do this with beef for deli style roast beef.

 

[browneyesvictim]

Man that's beautiful. Great job. I need to do this with beef for deli style roast beef.

Do it! You wont be dissapointed. For just the cost alone for what you pay for roast beef like that! Turned that cheap round into something special. Thanks for the like.