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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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#16 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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#17 |
is One Chatty Farker
Join Date: 02-25-17
Location: Jacksonville, NC
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![]() Used Harvest Brine for the first time today on an 11Lb turkey....holy crap was it moist and delicious! I didn't get pics but I smoked it between 275-300° until I hit 160° in the breast and am I'm just floored at how moist and juicy the turkey was.
Harvest Brine will be my go to from here on out for turkeys!
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Spicewine Ironworks Large Model , Gorilla Fabrications Wood/Propane Hog style smoker |
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#18 |
On the road to being a farker
Join Date: 03-05-16
Location: Blackstone VA
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![]() In regards to the comments on ham...i have put a rub, which included salt, on both ribs and a butt overnight, and the resulting meat tasted very much like ham. I have never used any cure or the pink salt, just standard table or kosher salt. I dont know if it was because the meat was enhanced or what, but it makes me shudder to realize that I'm not sure why it happened, and therefore it could happen again. Gimme stated that he brined it overnight, didnt say it was Harvest Brine....but HB is a brine so.....
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#19 |
is One Chatty Farker
![]() ![]() ![]() Join Date: 10-10-11
Location: Pelahatchie MS
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![]() And 6 people specifically stated Harvest Brine doesn't make it taste hammy... so...
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I LUV to smoke 'em... Trailer mounted reverse flow stick burner. Rehomed Weber Kettle #1 Black. Rehomed Weber Kettle #2 Copper Weber Kettle #3, Dads old cooker. Rehomed Brinkman electric. Rehomed Weber Smokey Joe. Rehomed Small Sunbeam tailgater. Rehomed Brinkman vertical smoker. Rehomed Little Chief electric smoker. Rehomed And 2 UDS go to set ups... Rehomed |
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#20 |
On the road to being a farker
Join Date: 03-05-16
Location: Blackstone VA
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![]() Actually, no one said that they have done a but, and even though ppl have used it on loin or tenderloin, they dont say that they had it brining for the recommended length of time. And Smoke Freak was wondering how it could lead to 'hamminess' without cure salt on it.
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