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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-20-2012, 08:51 AM | #1 |
On the road to being a farker
Join Date: 09-01-11
Location: S.E Minnesota
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Smoked Turkey Question
I've smoked a few turkeys over the last few years with very good success, but I remember my sister buying a smoked turkey from a butcher a few years back that look just like a ham. When I smoke a turkey, it looks like a turkey, but this one was pink all of the way through and if she wouldn't have told me it was a turkey, I would have sworn it was a ham. What did the butcher do differently than I (we) do?
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[COLOR=red]****************************************************[/COLOR] [COLOR=black]Twins UDS, iQue 110, Maverick ET732. :clap2:[/COLOR] |
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11-20-2012, 09:48 AM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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tender quick???
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-20-2012, 09:57 AM | #3 |
On the road to being a farker
Join Date: 09-01-11
Location: S.E Minnesota
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I'm wondering if is some sort of curing that is done to it? Just guessing.
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[COLOR=red]****************************************************[/COLOR] [COLOR=black]Twins UDS, iQue 110, Maverick ET732. :clap2:[/COLOR] |
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11-20-2012, 10:48 AM | #4 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Sounds like he added some sort of sodium nitrate to it either in the form of TQ or cure #1.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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