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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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12-20-2011, 02:30 PM | #31 |
is one Smokin' Farker
Join Date: 12-14-10
Location: Orangevale California
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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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[CENTER]Chad [/CENTER] [CENTER]Gator Pit (Holy Smokees)[/CENTER] [CENTER]Custom built Propane Offset Smoker[/CENTER] [CENTER]Rescued Red MasterTouch - 1998[/CENTER] [CENTER]Smoky Joe - 1984 (My Little Girls)[/CENTER] [CENTER]Ranch Kettle X2- 2008 With Brother Marty Leach's Handles and 1991 CL find.[/CENTER] [CENTER]SS Weber Performer X 2 [/CENTER] |
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12-25-2011, 08:17 PM | #32 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
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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12-25-2011, 09:29 PM | #33 |
Take a breath!
Join Date: 03-19-08
Location: Searcy, Arkansas
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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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11-10-2012, 11:15 AM | #34 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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2012 Thanksgiving bump. Another GREAT read for folks Qing their holiday birds....
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Kettleheads Anonymous Charter Member |
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11-10-2012, 04:11 PM | #35 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Hold my dang beer... |
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Thanks from: ---> |
11-12-2014, 04:56 AM | #36 |
Got Wood.
Join Date: 10-17-10
Location: San Antonio Tx
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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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http://smokeybill.com/ |
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