uring Turey steaks

Discussion in 'Curing' started by sniper7990, Mar 4, 2015.

  1. sniper7990

    sniper7990 Meat Mopper

    Hi all, I have been given some turkey breast streaks. Now my missus wont eat red meat, but she will very rarely eat bacon and has asked if these steaks can be cured to make 'Turkey Bacon'

    What cure would you guys use?
     
  2. Hi ya Sniper.  The answer to the question is OF COURSE THEY CAN.  The problem is I'm not the man to tell you how to do it. There MAY be adjustments needed to a cure for the steaks.  Hopefully my "bump" will get you the answers you need.  But if not, I am on it!  Will rattle some cages and find out who we can learn from.  Keep Smokin!

    Danny
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Research Pop's brine for your curing needs. Follow the recipe and times Pop's has for curing. Then hot smoke the breasts.

    Another possibility would be to grind the breast meat., course grind the fine grind. Use Curly's ground bacon cure mix.
     
  4. WAIT JUST A DOGGONE MINUTE!!!  The Missus won't eat red meat??  Well that's sacrilege!!  We may just have to ask you to resign!  [​IMG]   Pulling your leg of course!  GLAD to see you experimenting!  We will find you an answer as soon as we possible can.  Keep Smokin!

    Danny
     
    Last edited: Mar 4, 2015
  5. Hi Case.  So Pop's cure needs no adjustment for a chicken breast steak versus a 1 1/2" thick pork belly.  It's just the time in the cure mix?  Thanks.

    Danny
     
  6. Hi sniper.  dirtsailor has already weighed in ( Thanks Case! ) and I have contacted a couple other "BIG DOG" curing folks so we hopefully we will get educated shortly
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yes you can cure & smoke Turkey Breast Steaks.

    Like already said above, you can use Pops' Brine cure or TQ dry cure. Just use whichever one the same way as anything else with similar size & thickness.

    I would be careful how long you smoke it, as Turkey Breast can dry out if smoked too long, and if it dries out, it could get extra salty.

    I would hot smoke it to temp without stretching it out too long for that reason.

    Bear
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That is correct. Keeping the amount of cure the same I probably would use less salt for turkey say a 1/3 cup. Pop's outlines the times required for different cuts of meat.
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Also----If you're going to hot smoke it, you don't have to worry about getting it cured all the way to center. You're really only going for the cured "Hammy" flavor.

    I do the same thing with "Bacon-on-a-stick".

    Bear
     
  10. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I would guess that the turkey steaks are under an inch thick and without the skin?  Soaking in curing brine overnight would be fine as they are very porous.  I would smoke/cook to an internal of no more than 160° to keep tender.  Thank you for asking, always glad to help! 
     
  11. mdboatbum

    mdboatbum Master of the Pit OTBS Member

  12. Hi Sniper.  I don't know your experience.  As stated cook those steaks to an IT.  When using cure the meat usually has a "pink" colour.  Don't worry about that as long as you hit the proper IT  the meat is safe to eat.  Keep Smokin!

    Danny
     
  13. sniper7990

    sniper7990 Meat Mopper

    Cheers all, sory for the dealy in getting back to you all, but I have been on anual leave.
    Thanks for all the advice, seems straigh forward to me so Ill give it a bash :)
     
  14. sniper7990

    sniper7990 Meat Mopper

    Right, slight amendment to my plans......now I'm using de-boned and skinless turkey breasts. The missus wants something that can be sliced like bacon and then grilled.....some women huh!

    Anyways, going to use Pops dry cure in a couple of plassy bags. Prob only cure for about 3-4 days.

    I think what her ladyship is after is the taste of bacon, but no guilt about eating 'Babe'....go figure.

    Anyway, the good news is, the foot long bratwursts I made came out nothing sort of remarkable and the leg of  lamb Prosciutto is due to come out of the brine on Friday, so I had bettee get my skates on and make a curing tent for it........I may be stealing some of my wife's tights LOL
     
  15. sniper7990

    sniper7990 Meat Mopper

    Sorry, its actually Dave Omak's Dry cure Im going to use
     

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