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Unread 12-20-2011, 02:30 PM   #31
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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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Unread 12-25-2011, 08:17 PM   #32
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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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Unread 12-25-2011, 09:29 PM   #33
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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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Unread 11-10-2012, 11:15 AM   #34
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2012 Thanksgiving bump. Another GREAT read for folks Qing their holiday birds....
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Unread 11-10-2012, 04:11 PM   #35
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I could help being the way I am, but the problem is...there is nobody else willing to do it.
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