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Smokehouse cured turkey.

SmokinEdge

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Had a 25# fresh bird. I parted it to a 10# breast, and 9.5# of leg quarters and wings( we ate the wings last night) and about a 4# back.
I injected the parts including cure #1 along with sodium erythorbate to accelerate the cure process. 24hrs later I smoked
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jcam222

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Looks great. I’ve done cured legs before and we loved them. Never cured the breast. How was that? Was it cured with a hammy taste?
 

SmokinEdge

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Looks great. I’ve done cured legs before and we loved them. Never cured the breast. How was that? Was it cured with a hammy taste?
Definitely a “cured” taste. I wouldn’t say “hammy” exactly. Just as cured beef doesn’t taste exactly like pork ham, neither does cured turkey. Especially the breast, being more “savory “ the leg quarters we’re closer to ham, but over all this turkey was exceptional. Very good. Not your traditional Thanksgiving bird taste, but was something other worldly in a food way. Really it was out of bounds flavor wise.
 

SmokinEdge

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That looks amazing.
Looks phenomenal
Looks great!!
Very nice, looks delicious!
Beautiful!
Looks great. I’ve done cured legs before and we loved them. Never cured the breast. How was that? Was it cured with a hammy taste?
Thanks guys for looking. Your nice comments and likes are greatly appreciated.
 

chef jimmyj

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All the Hanging Goodies look great. The Turkey on the plate looks great...JJ
 

SmokinAl

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Wow!
That looks amazing!
Nice smokehouse too!
Al
 

Bearcarver

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Awesome!!!
Nice Job, "SE"!!
Looks Great!
Like.

Bear
 

SmokinEdge

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