Spring Archery Turkey Hunt
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Today I began smoking the turkey breast from last Saturdays harvest. The pictures I posted earlier were from a bird I had smoked previously.
Here are some pictures of the breast right out of the curing bucket .
This time I stuffed them in a large fibrous casing instead of a stockinette. The casing gives it a more tubular shape that should give nicer slicing qualities.
Paul
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Today I began smoking the turkey breast from last Saturdays harvest. The pictures I posted earlier were from a bird I had smoked previously.
Here are some pictures of the breast right out of the curing bucket .
This time I stuffed them in a large fibrous casing instead of a stockinette. The casing gives it a more tubular shape that should give nicer slicing qualities.
processhead looks good. Our seasons in Wi starts this week, (mine starts may 5) We always make jerky out of our wild turkeys. Even the leg meat turns out great. When we hunt them in the fall, we make jerky for deer camp and the Turkey jerky is usually gone before the venison jerky. We use the same recipe, but has a complete different taste.
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processhead looks good. Our seasons in Wi starts this week, (mine starts may 5) We always make jerky out of our wild turkeys. Even the leg meat turns out great. When we hunt them in the fall, we make jerky for deer camp and the Turkey jerky is usually gone before the venison jerky. We use the same recipe, but has a complete different taste.
kyle do you slice and make whole muscle or grind and reconstructed jerky? Recipe???
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kyle do you slice and make whole muscle or grind and reconstructed jerky? Recipe???
RJ Adventures sliced whole muscle. Pretty basic recipe.
For 2 1/2# of meat
1/2 C soy sauce
2 T Worcestershire sauce
3/4 T garlic salt
1/2 T onion salt
1/2 T black pepper (more or less depending on your taste)
1 t. liquid smoke
1 T crushed red pepper flake
I just let it soak for at least 12 hours and then use a dehydrator. -
Well done - It’s gonna be great!
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Shotgun season opened here on Saturday. No gun hunting allowed where I was Saturday morning so I was bow hunting again. Another Tom stepped in front of my arrow.
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Wish we had more abundant turkey here.
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Nicely done processhead! Just this morning I got my first bird in a few years. I was also planning on curing and smoking mine. I might try a butchers tie as I don’t have any netting. Mind sharing your recipe?
gChart said in Spring Archery Turkey Hunt:
Nicely done processhead! Just this morning I got my first bird in a few years. I was also planning on curing and smoking mine. I might try a butchers tie as I don’t have any netting. Mind sharing your recipe?
Nice Tom, gChart!
I have been just using Morton Tender Quick in a cover brine and stitch pumping the boneless breast meat.
After four days, I rinse well and soak for an hour in fresh water to pull some of the residual salt out. Usually just net and smoke after that.
I really need to try some of the Walton cures and give them a try.
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Thanks! If it hadn’t been so long since I’ve harvested a turkey (too many unsuccessful trips… harvest totals seem down and I don’t have much time to dedicate to scouting anymore), I would have pre-ordered some of Walton’s turkey cure to try out. Maybe another time. And I have used Morton Tender Quick in the past, but I haven’t seen that in stores around here for many years. So after referencing a few other recipes and a cure calculator, here’s what I’m trying:
- 2 boneless, skinless turkey breasts (3 lb 5 oz of meat)
- 2 quarts cold water
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 1 Tbsp poultry seasoning
- 1 1/2 tsp cure #1 (Sure Cure)
I’ll probably brine for 4-5 days, and then soak in fresh water for an hour like you’re saying. I’ll tie 'em up and smoke them. I’ll check back in with my results.
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Thanks! If it hadn’t been so long since I’ve harvested a turkey (too many unsuccessful trips… harvest totals seem down and I don’t have much time to dedicate to scouting anymore), I would have pre-ordered some of Walton’s turkey cure to try out. Maybe another time. And I have used Morton Tender Quick in the past, but I haven’t seen that in stores around here for many years. So after referencing a few other recipes and a cure calculator, here’s what I’m trying:
- 2 boneless, skinless turkey breasts (3 lb 5 oz of meat)
- 2 quarts cold water
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 1 Tbsp poultry seasoning
- 1 1/2 tsp cure #1 (Sure Cure)
I’ll probably brine for 4-5 days, and then soak in fresh water for an hour like you’re saying. I’ll tie 'em up and smoke them. I’ll check back in with my results.
gChart Your brine looks about right.
Be sure to inject the meat or you will get incomplete curing on the inside. -
processhead I was intending on doing that, but now that you mention it… I missed doing that. Going back and injecting it now. Thanks for the tip/reminder!
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Shotgun season opened here on Saturday. No gun hunting allowed where I was Saturday morning so I was bow hunting again. Another Tom stepped in front of my arrow.
processhead gChart nice job, birds look delicious
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Smoked the breasts up today. I basted them occasionally with some melted butter. They came out great, I don’t think I’d change a thing.
gChart said in Spring Archery Turkey Hunt:
Smoked the breasts up today. I basted them occasionally with some melted butter. They came out great, I don’t think I’d change a thing.
Those look wonderful!
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Might have to try that. I am tagged out in Iowa with 2 bow killed birds and meat to experiment with. Always willing to try something new. If I knew how to upload a photo here I would add the multi bearded tom I shot.
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Might have to try that. I am tagged out in Iowa with 2 bow killed birds and meat to experiment with. Always willing to try something new. If I knew how to upload a photo here I would add the multi bearded tom I shot.
Spidey select ‘reply’, upper right corner is a picture icon
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Might have to try that. I am tagged out in Iowa with 2 bow killed birds and meat to experiment with. Always willing to try something new. If I knew how to upload a photo here I would add the multi bearded tom I shot.
Spidey said in Spring Archery Turkey Hunt:
Might have to try that. I am tagged out in Iowa with 2 bow killed birds and meat to experiment with. Always willing to try something new. If I knew how to upload a photo here I would add the multi bearded tom I shot.
To attach pictures click on the reply box , not the Post quick reply box.
After it opens the text entry box, click the photo attach symbol shown by the red arrow in the the attached screen shot. Then you can select the picture file you want to insert into your reply.
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It had a total of 7 beards but only 4 visible. Shot some with doubles but this is the best multiple bearded bird.
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It had a total of 7 beards but only 4 visible. Shot some with doubles but this is the best multiple bearded bird.
Spidey  
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