I did this a while back , just never posted it .
T
TARM
thought it might help some of what you want to do in another thread .
This was an old bird I found in the freezer .
Broke it into its parts .
I mixed up Pop's brine at the lower rate of salt .
1 Gallon water
1/2 cup pickling salt
1/2 cup brown sugar
1/2 cup white sugar
1 TBL of cure 1
1 tsp of lemon extract .
I add the lemon extract , but it's Pop's brine .
T TARM I was doing parts , so it was enough . If you use this on a whole turkey and it doesn't cover , make 2 gallons . Don't mix it in halves . That come from the man himself . Just FYI .
I injected the legs , one thigh and the breast with as much of the brine as it would hold .
Then I soaked the breast 6 days . The legs and the thigh went 10 .
This is after the injected / soaked 6 days .
You can see the color change .
Pat it dry and get it tied up .
Just black pepper on the skin . No more salt .
I spun this over a wood and charcoal fire .
Completely tender , not mushy at all . Higher rate of salt can cause the meat to break down .
You can see the pink tint in the cooked meat .
That's a good meal right there .
These were 14 days , and smoked in the MES 30 as you would .
Dry cycle , then smoke , then ramp temp to finish at 165 .
Fantastic . The thighs like this are money .
3rd way was wings and a thigh in the crock pot . No reason to show that .
Anyway , T TARM this is just an example of a result using Pop's with a longer cure time .
Just meant as FYI .
This was an old bird I found in the freezer .
Broke it into its parts .
I mixed up Pop's brine at the lower rate of salt .
1 Gallon water
1/2 cup pickling salt
1/2 cup brown sugar
1/2 cup white sugar
1 TBL of cure 1
1 tsp of lemon extract .
I add the lemon extract , but it's Pop's brine .
T TARM I was doing parts , so it was enough . If you use this on a whole turkey and it doesn't cover , make 2 gallons . Don't mix it in halves . That come from the man himself . Just FYI .
I injected the legs , one thigh and the breast with as much of the brine as it would hold .
Then I soaked the breast 6 days . The legs and the thigh went 10 .
This is after the injected / soaked 6 days .
You can see the color change .
Pat it dry and get it tied up .
Just black pepper on the skin . No more salt .
I spun this over a wood and charcoal fire .
Completely tender , not mushy at all . Higher rate of salt can cause the meat to break down .
You can see the pink tint in the cooked meat .
That's a good meal right there .
These were 14 days , and smoked in the MES 30 as you would .
Dry cycle , then smoke , then ramp temp to finish at 165 .
Fantastic . The thighs like this are money .
3rd way was wings and a thigh in the crock pot . No reason to show that .
Anyway , T TARM this is just an example of a result using Pop's with a longer cure time .
Just meant as FYI .
