Cold smoke, then hot smoke turkey?
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The last few years I have gotten a fresh turkey for Thanksgiving, Wet brined for two days, then smoked on my stick-burner. This year, I am thinking about doing the brine, then cold smoking for 10-12 hours, putting back in the fridge for 2 days or so, then putting on the smoker to cook. Just curious if this sounds like a good idea or not, and if I would gain any “smokiness” in the flavor. Suggestions?
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jrnewton I’ve never done that before, if you were planning on doing it I might suggest either an injection and then holding it in a cover brine for at least 24 hours or a longer hold time. Reason being that since you aren’t going to be doing any thermal processing you want to make sure that it is perfectly cured.
I am going to talk to a few people here and will update this post later.
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jrnewton I spoke with our application specialist and he said if it stays below 40° then it will be fine but you’ll have to find a way to make sure that you keep it under 40°, and thats not just internal temp, that’s on the skin and everywhere between. So, if it’s cold where you are and you have a way to add smoke without heat then go for it, but I wouldn’t even trust something like the Flip Professional Smoke Box, you’ll want something where the heat source is totally separated and you’ll need to do it on a cold day.
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Thank you for the reply!! That should not be a problem, as I am in Michigan, where it has not exactly been warm lately. I have the A-Maze-In maze, so if I put that in the firebox of my offset, I should be good to go. I have various Thermoworks thermometers, so I may do a test run to see how the temperature works out. Thanks again, I have the “hot smoking” down pretty good, but since I received your catalog, and have poked around this site, I am getting excited and more and more ready to try my hand at brats and snack sticks soon. I will report back how all this worked out after Thanksgiving!
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jrnewton Glad we could help, no matter how things turn out please take some pics and let us see!
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I was able to get my hands on a half dozen turkey wings and drumsticks. I figured I would cure and smoke them to use for beans and soups. Brined turkeys in the past. Looking for thoughts on if an injection pump of 10% is needed or if penetration can be achieved by sitting in solution.
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YooperDog Generally prefer injection but that doesn’t mean a simple brine won’t work, it just takes longer and can be a little dicier. However since you are doing wings and drumsticks I don’t think that is a factor. Generally a brine will penetrate 0.5 to 1" a day so just plan for that. Any idea what you are going to use? Do you actually want these cured or just looking to get the flavor in there?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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YooperDog Generally prefer injection but that doesn’t mean a simple brine won’t work, it just takes longer and can be a little dicier. However since you are doing wings and drumsticks I don’t think that is a factor. Generally a brine will penetrate 0.5 to 1" a day so just plan for that. Any idea what you are going to use? Do you actually want these cured or just looking to get the flavor in there?
Jonathon I am going to cure them. I was going to order the turkey cure, any suggestions? Smoking wise looking at Pecan or Hickory.
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YooperDog I generally prefer pecan on everything but especially on poultry. Yes, if you’re going to cure it I would recommend the Walton’s Turkey Cure. I’m sure it will come out good!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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YooperDog I generally prefer pecan on everything but especially on poultry. Yes, if you’re going to cure it I would recommend the Walton’s Turkey Cure. I’m sure it will come out good!
Jonathon Thanks again. Putting an order together, spending the stimulus. LOL
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YooperDog That’s what the money was for…I guess? Both my wife and I are lucky enough to be considered essential so we have pretty much continued on as normal with the exception of our gym closing down. So, I used most of our stimulus check on building a home gym! I built a power rack in the garage out of 4x4s and 2x4s and 2x6s first. The places where you set the bar are eye bolts I drilled through, then I added some upper and lower pullies to allow us to do any cable exercise we wanted…it’s pretty sweet set up honestly. You might think I got some push back for spending all the money on stuff like that but my wife is a far bigger work out fanatic than I am so she was cheering me on!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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YooperDog That’s what the money was for…I guess? Both my wife and I are lucky enough to be considered essential so we have pretty much continued on as normal with the exception of our gym closing down. So, I used most of our stimulus check on building a home gym! I built a power rack in the garage out of 4x4s and 2x4s and 2x6s first. The places where you set the bar are eye bolts I drilled through, then I added some upper and lower pullies to allow us to do any cable exercise we wanted…it’s pretty sweet set up honestly. You might think I got some push back for spending all the money on stuff like that but my wife is a far bigger work out fanatic than I am so she was cheering me on!
Jonathon the wife and I are a bit frustrated when the gym closed. The weather up here has been cold and snowy and have a little bit of work out equipment. Just making do with what we have and have been looking at TRX style of equipment. Learned a lot of body weight exercises from my previous career of being on the road.
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