How To Make Homemade Cured & Smoked Turkey - Recipe
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I’M DOING TURKEY DRUM STICKS WITH TURKEY CURE # 04911499-5V IFS I COPIED THAT RIGHT. ANYWAYS I’'M ONLY DOING 4, 2 TODAY AND 2 LATER. CALLS FOR 1.29# PER GALLON. I’M TRYING TO CUT THAT IN HALF AND MY ADDING MACHINE SAYS. 0.64OZ. PROBLEMS WITH MY SCALE I THINK, I THINK IT WANTS TO TELL ME IN LBS & OZ. SO BEFORE I MESS UP 2 TURKEY DRUM STICKS, I WANT TO ASK WHAT IS THE CORRECT WEIGHT IN OZS?
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cornpatachguy Also, remember to add that 10.32 oz to half a gallon of water, not a full gallon.
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Fire hawg No you do not need it. It is an additive that is designed to increase the pH of your turkey to allow water to bond more effectively with the meat. So, basically, it is going to make your Turkey a little juicier, so it is nice to have but not essential.
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it would depend on what you are injecting with what kind of brine the salts and cure need time to work ,if using a buttermilk brine and injecting with stock or other liquid you should be fine
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Musicsean The downside could possibly be it being overly salty if your brine was very very strong. 2 extra hours isn’t going to hurt anything at all.
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so i am going to use the sweeter than sweet for smoking a turkey, my turkey is 21 lbs would the above 1.75 per gal of water stay the same as long as I inject it to 23.1 lbs? and would the 2.4 ounce of cold phosphate be enough?
alex53 11.3g/5lb, 2.2g/1lb cold phosphate per the conversion chart. If you are going pump, add 10% the weight in injected solution, weigh the remaining brine an dilute by half. Pretty much what you already mentioned. If there isn’t enough brine to cover, create an additional 1/2 - 1 gallon. A bucket liner will help keep things covered and clean up.
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So, my son-in-law says to me…ok, since you’re reviving the old smokehouse, I’ve got a couple of turkeys in the freezer to get rid of. How about you smoke them for me? Now I’ve got to peruse the vast knowledge base here and educate myself enough to give it a try. This is fun stuff! I’m on a mission.
“Never eat more than you can lift.”
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So, my son-in-law says to me…ok, since you’re reviving the old smokehouse, I’ve got a couple of turkeys in the freezer to get rid of. How about you smoke them for me? Now I’ve got to peruse the vast knowledge base here and educate myself enough to give it a try. This is fun stuff! I’m on a mission.
Jonesy Keep us updated on the progress along with pictures.
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So, my son-in-law says to me…ok, since you’re reviving the old smokehouse, I’ve got a couple of turkeys in the freezer to get rid of. How about you smoke them for me? Now I’ve got to peruse the vast knowledge base here and educate myself enough to give it a try. This is fun stuff! I’m on a mission.
Jonesy said in How To Make Homemade Cured & Smoked Turkey - Recipe:
So, my son-in-law says to me…ok, since you’re reviving the old smokehouse, I’ve got a couple of turkeys in the freezer to get rid of. How about you smoke them for me? Now I’ve got to peruse the vast knowledge base here and educate myself enough to give it a try. This is fun stuff! I’m on a mission.
One important condition for using your smoke house is that it be able to get up to and maintain 200 degrees. That can be tough for some traditional smoke houses made of concrete block or other uninsulated material.
You would be wise to do some dry runs in the smoke house while monitoring the temperature before taking on the turkeys.
Paul
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Jonesy said in How To Make Homemade Cured & Smoked Turkey - Recipe:
So, my son-in-law says to me…ok, since you’re reviving the old smokehouse, I’ve got a couple of turkeys in the freezer to get rid of. How about you smoke them for me? Now I’ve got to peruse the vast knowledge base here and educate myself enough to give it a try. This is fun stuff! I’m on a mission.
One important condition for using your smoke house is that it be able to get up to and maintain 200 degrees. That can be tough for some traditional smoke houses made of concrete block or other uninsulated material.
You would be wise to do some dry runs in the smoke house while monitoring the temperature before taking on the turkeys.
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This may come off as rather elementary, but if I’m confused, a hundred other people probably are too. My son-in-law dropped off the 2 frozen turkeys for me to smoke. I read on the wrapping that they contain 9.5% turkey broth, salt, sodium phosphates, sugar & flavoring. Does this mean I should not inject and brine prior to putting them in the smokehouse? Will it be a waste of my Walton’s Turkey Cure, and my Cold Phosphate? I’ve got eight days to figure it out before I fire up the smokehouse.
“Never eat more than you can lift.”
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This may come off as rather elementary, but if I’m confused, a hundred other people probably are too. My son-in-law dropped off the 2 frozen turkeys for me to smoke. I read on the wrapping that they contain 9.5% turkey broth, salt, sodium phosphates, sugar & flavoring. Does this mean I should not inject and brine prior to putting them in the smokehouse? Will it be a waste of my Walton’s Turkey Cure, and my Cold Phosphate? I’ve got eight days to figure it out before I fire up the smokehouse.
Jonesy
Ran across the same thing a couple years back. Was going to brine the bird until I read the label. Smoked it as is. Just added seasoning to it. Came out great. Think it was a Butterball but not certain.Definitely would not want to inject and over salt it.
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Jonesy
Ran across the same thing a couple years back. Was going to brine the bird until I read the label. Smoked it as is. Just added seasoning to it. Came out great. Think it was a Butterball but not certain.Definitely would not want to inject and over salt it.
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Jonesy
Yep. Lifted the skin above the breast and seasoned. Coated the outside as well. A little butter doesn’t hurt. Perhaps some olive oil. In fact… just shove some butter in every orifice
, season to your heart’s content and enjoy. -
Hard to over season a big meaty bird like a turkey with just rubs on exterior surfaces,
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