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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 11-17-2019, 05:15 PM   #16
IamMadMan
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Join Date: 07-30-11
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Quote:
Originally Posted by tom b View Post



Also:
https://www.naturiffic.com/gourmet/harvest-brine
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Old 11-17-2019, 05:26 PM   #17
SmoothBoarBBQ
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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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Old 11-17-2019, 09:40 PM   #18
Eckie
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Join Date: 03-05-16
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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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Old 11-17-2019, 11:17 PM   #19
mytmouz
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And 6 people specifically stated Harvest Brine doesn't make it taste hammy... so...
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Old 11-18-2019, 08:05 AM   #20
Eckie
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Quote:
Originally Posted by mytmouz View Post
And 6 people specifically stated Harvest Brine doesn't make it taste hammy... so...
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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