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 .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.
135 internal. It coasted a couple more degrees.What was the internal when you pulled it off ?
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 .
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.
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.Finished in 4 hours. Rest drain and save broth. Net and string removed. Wrapped in foil and in the fridge to cool before slicing.
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I understand . The injection reduces the time , but won't hurt to wait .I want a full cure.
I understand . The injection reduces the time , but won't hurt to wait .
Man that's beautiful. Great job. I need to do this with beef for deli style roast beef.