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Old 12-20-2011, 03:30 PM   #31
is one Smokin' Farker

Join Date: 12-14-10
Location: Orangevale California

I have a question about NOT brining. I have a 8% bird and I have chosen not to brine this time. My question is , should I let the bird air dry in the fridge just like you do after brining? Or am i just overthinking the whole thing? Thanks for the great thread to help us bird newbies
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Old 12-25-2011, 09:17 PM   #32
somebody shut me the fark up.
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Join Date: 07-30-11
Location: Pemberton, New Jersey

Originally Posted by SmokinOkie View Post
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.
Tried my first stab at a making a ham.
Found fresh hams on sale for 0.99 a pound and asked to have them cut into halves.

Put in an apple juice cure and injected the same, cured for 14 days.

Rinsed and sat 24 hours in fresh water, air dried.

Cold Smoked for 24 hours (below) after 24 hours meat temperature is still at 46.4 degrees

Rested for 24 hours in a sealed package and smoked again with warm smoke another 12 hours until internal temp went to 155.

Everybody loved the ham was good but I felt it was a tad salty...
any suggestions?
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Old 12-25-2011, 10:29 PM   #33
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Join Date: 03-19-08
Location: Searcy, Arkansas

Thanks Russ for this write up, it is great information and i have read every word of it and will print it out and file it. You have answered a lot of my questions I had. I just put out a post asking for folks brining recipes as I wanted to try some different ones as I continue on my path trying to find the "WOW" factor for my chicken, this information has been a big help.
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Old 11-10-2012, 12:15 PM   #34
is Blowin Smoke!
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Join Date: 04-28-12
Location: Wis-con-sin

2012 Thanksgiving bump. Another GREAT read for folks Qing their holiday birds....
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Old 11-10-2012, 05:11 PM   #35
somebody shut me the fark up.

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Join Date: 10-23-10
Location: Australia, West Coast


"If you come to a fork in the road, take it"

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Thanks from: --->
Old 11-12-2014, 05:56 AM   #36
Old dude BBQ
Got Wood.
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Join Date: 10-17-10
Location: San Antonio Tx

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?
Hickory smoke - I did this a few years back with a couple of chickens - my kids wouldn't eat them ... the chickens were fine but the resemblance to ham was odd.
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