View Single Post
Unread 11-07-2011, 08:53 AM   #11
SmokinOkie
is one Smokin' Farker
 
Join Date: 03-02-08
Location: OKC OK
Downloads: 2
Uploads: 2
Default

Quote:
Originally Posted by IamMadMan View Post
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.
__________________
Russ
*****
Lt Col USAF (R)
Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler

[B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B]
A[B]uthor:[/B]
[URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL]
SmokinOkie is offline   Reply With Quote