Originally Posted by IamMadMan
My butcher brines pork butts and turkey breasts and then smokes them and both the butts and the tukey look and taste like ham.
Whats the trick for this curing to make a change every now and then?
If it tastes like him, he's added a cure of some sort, such as Tenderquick to cure the meat like you would a ham. But who wants a turkey tasting like ham? Just kidding.
Add a little TQ to your brine.