Smoky salt w/ orange turkey dry brine?

Dave Russell · 11-20-2010, 03:46 PM

Anyone thought about or have tried this spiced salt dry brine on a bird bound for the smoker? It has some of the basic ingredients to a rub, and I was wondering how it would do.

I just read about dry brines, myself. Speaking as a complete layman, you salt (or use spiced salt, hence the recipe) the bird three days ahead of time and put in a bag. You help a little by redistributing the juices pulled out after the first day or so, but supposedly, by the third day it gets pulled back into the bird, along w/ the spiced salt.

http://www.latimes.com/theguide/holi...,1843129.story

blackdog043 · 11-20-2010, 09:52 PM

I read the same article, sounds like it would be good. Sorry no help in your decision.

bigabyte · 11-20-2010, 09:59 PM

You know what...I've been meaning to try that for a couple years now and just simply never have. I'm gonna have to sacrifice a yardbird to test this soon. I can't believe I haven't tried this yet!

Dave Russell · 11-20-2010, 10:23 PM

Well, I think I'll give that one a try on a small 12-14 lb. bird bound for the wsm.

Note to self: I guess that means I need to buy one tomorrow if it needs three days in the fridge. One cool thing about the dry brine is that you don't need to thaw the bird out first. I might get a fresh one, though.

Dave Russell · 11-21-2010, 08:24 PM

Grated my orange zest and mixed up my salt and spices for my dry brine tomorrow.

Got a Food Club brand fresh, non-enhanced thirteen pounder at the local grocer, and the wife fussed when I told her it was $1.49 lb. Brainiac me, my paw-in-law's turkey has the upper hand, and it's not even dried, uh, I mean fried yet.

blackdog043 · 11-21-2010, 08:55 PM

Good luck with it, make sure you let us know how it turned out.

Crazy Harry · 11-21-2010, 09:01 PM

I'll have to get a yardbird to try that

Dave Russell · 11-22-2010, 12:50 PM

I know, I'm crazy to do a test bird for Thanksgiving. It's small compared to the big one that my paw-in-law will fry, though. I got the salt and seasons on it this morning, and I'll be sure to post back after all is said and done. I plan on smoking it w/ just a couple of seasoned apple chunks on my wsm, but haven't decided if I'll crack the door and go for true HH or not. I might just open the vents all the way and cook at 275 or so, since none around here will be eating the skin, anyway.

Hawg Father of Seoul · 11-22-2010, 12:58 PM

Isn't that just called curing?

11-20-2010, 03:46 PM	#1
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee	Smoky salt w/ orange turkey dry brine? Anyone thought about or have tried this spiced salt dry brine on a bird bound for the smoker? It has some of the basic ingredients to a rub, and I was wondering how it would do. I just read about dry brines, myself. Speaking as a complete layman, you salt (or use spiced salt, hence the recipe) the bird three days ahead of time and put in a bag. You help a little by redistributing the juices pulled out after the first day or so, but supposedly, by the third day it gets pulled back into the bird, along w/ the spiced salt. http://www.latimes.com/theguide/holi...,1843129.story

11-20-2010, 09:52 PM	#2
blackdog043 is one Smokin' Farker Join Date: 01-21-10 Location: Denver, NC	I read the same article, sounds like it would be good. Sorry no help in your decision. __________________ [B][COLOR=black]Bill[/COLOR][/B] [COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Mini WSM Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb: [B]Got butt ? Smoke it !![/B]

11-20-2010, 09:59 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	You know what...I've been meaning to try that for a couple years now and just simply never have. I'm gonna have to sacrifice a yardbird to test this soon. I can't believe I haven't tried this yet! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

11-21-2010, 08:55 PM	#6
blackdog043 is one Smokin' Farker Join Date: 01-21-10 Location: Denver, NC	Good luck with it, make sure you let us know how it turned out. __________________ [B][COLOR=black]Bill[/COLOR][/B] [COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Mini WSM Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb: [B]Got butt ? Smoke it !![/B]

11-21-2010, 09:01 PM	#7
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	I'll have to get a yardbird to try that __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......

11-20-2010, 10:23 PM	#4
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee	Well, I think I'll give that one a try on a small 12-14 lb. bird bound for the wsm. Note to self: I guess that means I need to buy one tomorrow if it needs three days in the fridge. One cool thing about the dry brine is that you don't need to thaw the bird out first. I might get a fresh one, though.

11-21-2010, 08:24 PM	#5
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee	Grated my orange zest and mixed up my salt and spices for my dry brine tomorrow. Got a Food Club brand fresh, non-enhanced thirteen pounder at the local grocer, and the wife fussed when I told her it was $1.49 lb. Brainiac me, my paw-in-law's turkey has the upper hand, and it's not even dried, uh, I mean fried yet.

11-22-2010, 12:50 PM	#8
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee	I know, I'm crazy to do a test bird for Thanksgiving. It's small compared to the big one that my paw-in-law will fry, though. I got the salt and seasons on it this morning, and I'll be sure to post back after all is said and done. I plan on smoking it w/ just a couple of seasoned apple chunks on my wsm, but haven't decided if I'll crack the door and go for true HH or not. I might just open the vents all the way and cook at 275 or so, since none around here will be eating the skin, anyway.

11-22-2010, 12:58 PM	#9
Hawg Father of Seoul is One Chatty Farker Join Date: 09-14-10 Location: Rogers, AR	Isn't that just called curing?

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