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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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Old 11-20-2012, 08:51 AM   #1
dae06
On the road to being a farker
 
Join Date: 09-01-11
Location: S.E Minnesota
Default 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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Old 11-20-2012, 09:48 AM   #2
Bludawg
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tender quick???
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Old 11-20-2012, 09:57 AM   #3
dae06
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I'm wondering if is some sort of curing that is done to it? Just guessing.
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Old 11-20-2012, 10:48 AM   #4
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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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