What did everyone cook today?
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I had two 24 lb birds taking up room in the freezer, needed to cook them up and break them down. Roasted one, nothing to see there, cured and smoked the other with Walton’s Turkey Cure. I think that is the best tasting smoked turkey I have made yet. I let it sit in the cure for eight days, I got stuck out of town.
YooperDog kinda looks like a ham with the pink and way it broke up…lol
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I had two 24 lb birds taking up room in the freezer, needed to cook them up and break them down. Roasted one, nothing to see there, cured and smoked the other with Walton’s Turkey Cure. I think that is the best tasting smoked turkey I have made yet. I let it sit in the cure for eight days, I got stuck out of town.
YooperDog Now, that’s some really smokey bird. I can smell it from here. Way to GO!
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YooperDog said in What did everyone cook today?:
I had two 24 lb birds taking up room in the freezer, needed to cook them up and break them down. Roasted one, nothing to see there, cured and smoked the other with Walton’s Turkey Cure. I think that is the best tasting smoked turkey I have made yet. I let it sit in the cure for eight days, I got stuck out of town.
That looks very tasty, Yoop.
If you did not pump that bird, it would have taken quite a few days for that cure to reach the thickest part of the breast anyway.processhead yes I didn’t inject it. I figured about six days, but it equalize well. I have never smoked a bird over twenty pounds, but I got a deal on these, BOGO, at .69¢/lb. I don’t like to inject unless in a time crunch, but it does have it’s purpose. Mainly I don’t like care for the injection holes in the product.
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Wow - Looks awesome
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I have never tried to cure a turkey. Usually just inject and rub them and into the smoker. There are rarely leftovers. But this one looks soooooo good, I think I need to try.
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Healthy Pig: Pig must have worked out every day at the gym, no drugs or alcohol. “1” long casing for 25lbs Italian sausage. No blowouts no tears.
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I had two 24 lb birds taking up room in the freezer, needed to cook them up and break them down. Roasted one, nothing to see there, cured and smoked the other with Walton’s Turkey Cure. I think that is the best tasting smoked turkey I have made yet. I let it sit in the cure for eight days, I got stuck out of town.
YooperDog That buzzard looks great. I like the way you netted it too. I usually just brine mine for two days & it is wonderful & can’t take anymore. That must have been some kinda flavor. I agree, the Walton’s turkey brine is the best!
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I had two 24 lb birds taking up room in the freezer, needed to cook them up and break them down. Roasted one, nothing to see there, cured and smoked the other with Walton’s Turkey Cure. I think that is the best tasting smoked turkey I have made yet. I let it sit in the cure for eight days, I got stuck out of town.
YooperDog WOW That bird looks great. You’re the man.
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Healthy Pig: Pig must have worked out every day at the gym, no drugs or alcohol. “1” long casing for 25lbs Italian sausage. No blowouts no tears.
JoeB All I can say is WOW. It’s like a work of art. But, I think a couple of the links are 3 cm smaller than the rest.
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JoeB All I can say is WOW. It’s like a work of art. But, I think a couple of the links are 3 cm smaller than the rest.
zbigjeff Not to worry. The less than perfect were executed in a fiery pit of hot coals and consumed by their maker in conjunction with a copious amount of libation.
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Tries something new for me when it comes to snack sticks. A few weeks ago I cold smoked a pound of the high temp cheddar cheese with sugar maple. Then vacuum packed it and put in the fridge. Made a 10 pound batch of willies yesterday with it. A little heat with a mild smoked cheese flavor. I would definitely make it again.
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Tries something new for me when it comes to snack sticks. A few weeks ago I cold smoked a pound of the high temp cheddar cheese with sugar maple. Then vacuum packed it and put in the fridge. Made a 10 pound batch of willies yesterday with it. A little heat with a mild smoked cheese flavor. I would definitely make it again.
jpurol interesting
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Looks GREAT!!!
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jpurol got to ask you where did your recipe come from? What it is it origin?
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I’m fm the Buffalo ny area which is Polish. Just interested in trading polish traditional recipes. Thanks
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