Does anyone on hear have any experience with the sweeter than sweet cure? I kind of jumped into curing a turkey and could use some input from you guys. My butcher gave me enough cure to do 2 gallons of water he said but while researching it seems to be on the light side. It came out to about 2 cups worth but everything I’ve read says 1.75lbs to 1 gallon of water. I took what I had and mixed it to 2 gallons and injected the bird with that solution and submerged it in the rest. Am I on the right track or did I screw the pooch on this one?

Austin
Thanks for the info. I’m not sure what the weight was of the cure because the butcher prepared it for me but it was only about 2 cups worth so I was concerned I was short on cure for the brine. Just guessing but I dont believe the 2 cups weighed out to 1.75lb. I should be close though so I’ll be throwing her on the smoker tomorrow. Thanks again.

Hey guys, I did a cheese smoke on 12/16 with one of those smoke tubes with some pellets that I regularly use and the cheese turned out horrible. It has a very bitter flavor and the outside of the the cheese and the foil in my smoker took a bright highlighter yellow tint to it. It smoked around 3.5 hrs and I probably didn’t get much higher than 70 degrees inside the smoker. The pellets seemed to burn good and produced a good bit of smoke but I can’t shake the creosote taste it seems to have. Anyone else experience anything like this while smoking cheese?

I’m at two weeks right now but I’ve seen people who eat theirs after just a few days after smoking.