Turkey Brine Question

[pops6927]

Hey, this is Pops!  On your question, "[color= rgb(24, 24, 24)]I've also heard that using a brine with cure may give the meat a "hammy" taste. Anyone experience that?"  the answer is yes, by adding cure, there is a chemical reaction 'curing' the meat that will impart the ham-type flavor, regardless the meat; beef (pastrami), pork (ham-like), chicken (ham-like), fish (ham-like) along with the smoke flavor.  (Mmmmmm - kosher smoked fish.... used to set up entire delis Kosher!  Delicious! Herrings, creamed and pickled... oh yeah!).  The curing brine is not so much for adding moisture (although it does do that) it is to create this chemical reaction and changing the makeup of the meat into a cured product vs. fresh.  Other non-cure brines impart the flavors within those brines but don't chemically alter the makeup of the meat, and likewise provide the botulism protection.[/color]

[color= rgb(24, 24, 24)]Check out my thread "Graduation":  [/color]http://www.smokingmeatforums.com/t/116635/graduation

 

[pops6927]

Here is what's left form the Graduation Turkey which was cured and smoked; the dark meat especially shows off the pink of the curing, and very faint on the white meat, but still with ham type flavor.

 

[woodcutter]

I would say that is a pretty good day and a maybe a long one also!