SirPorkaLot
somebody shut me the fark up.
Do you rinse the brine off after you take it out of fridge or do you leave it on for seasoning?? I got some of the harvest brine last year and wanna try it this year.
Leave it on for seasoning
Do you rinse the brine off after you take it out of fridge or do you leave it on for seasoning?? I got some of the harvest brine last year and wanna try it this year.
Best turkey I cooked. Everyone loved it. 300-320 degree 20lb bird for 3 hours.
Harvest Brine for 4 days. no other seasoning.
Does the process differ any with a bird that's been pre-injected with some sort of sodium solution?
Is there any risk of ending up with a salty bird?
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Anybody try this method in a Big Easy yet?? Thanks
Great tutorial, John... :clap:
I've been meaning to try your products for years and just pulled the trigger on a 16oz bag of Harvest Brine. :thumb:
Like I mentioned after reading this thread I ordered and received my harvest brine (and other items). I received them super fast. I planned on doing a turkey for thanksgiving but couldn’t wait and figure if it works good for turkey it should be good for a pork loin so just started dry brining this one. Hopefully it will come out tasty from my Maverick 850 this weekend. Smoking tips appreciated for temps. I’ll order more for the turkey ��
Like I mentioned after reading this thread I ordered and received my harvest brine (and other items). I received them super fast. I planned on doing a turkey for thanksgiving but couldn’t wait and figure if it works good for turkey it should be good for a pork loin so just started dry brining this one. Hopefully it will come out tasty from my Maverick 850 this weekend. Smoking tips appreciated for temps. I’ll order more for the turkey