Author Topic: New smoker and no animal is safe.....  (Read 734 times)

Offline MAN OF BLUES

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Re: New smoker and no animal is safe.....
« Reply #15 on: January 14, 2019, 05:18:51 pm »
Problem with attempting to just some  turkey breast, or multiples, is as you said... it will turn into leather, way before the flavor permeates the meat...

Best bet is the complete thawed turkey, or multiples as we have done before...

unless you stick the turkey breast in the farthest corner away from heat, and smoke really cold... welll...

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Offline tweeter55

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Re: New smoker and no animal is safe.....
« Reply #16 on: January 14, 2019, 05:24:35 pm »
Tomorrow the smoker has the day off and on Wed. a turkey breast is going through. Little more concerned with that one because it is such a lean meat that it will be easy to dry out and turn it into leather.
     I have not done this yet but my brother will brine the fowl for a day before putting on the smoker. Don't ask me what he uses.
     Kinda like dry rubs, everyone has their favorite.
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Offline VirginiaJim

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Re: New smoker and no animal is safe.....
« Reply #17 on: January 15, 2019, 04:55:29 am »
Bacon does it to me big time.  Deli ham not so much.


The easiest way to tell is: does bacon or ham irritate you? Both are smoked but bacon gets no 'cure' while ham usually has a mild (no heat), sweet cure on the rind such as maple, honey, etc.

Brian

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Offline Conrad

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Re: New smoker and no animal is safe.....
« Reply #18 on: January 15, 2019, 05:57:19 am »
Bacon does it to me big time.  Deli ham not so much.

My condolences on the bacon issue.    :'(
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Offline B.D.F.

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Re: New smoker and no animal is safe.....
« Reply #19 on: January 15, 2019, 06:04:37 am »
Wow Jim, that is really bad news and you have my sympathies! A V-twin thumper and you CANNOT eat bacon..... well, I just do not know if life is worth living with those, er, 'detractions'.

 :rotflmao: :rotflmao: :rotflmao: :rotflmao:

Brian

Bacon does it to me big time.  Deli ham not so much.
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Offline B.D.F.

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Re: New smoker and no animal is safe.....
« Reply #20 on: January 15, 2019, 06:06:47 am »
Yeah, very common with poultry and some pork (such as chops and other mostly lean, thinner cuts). The usual brine is salt and sugar with variances on that of course. I have even seen a couple of no- salt brines (kinda' miss- worded as 'brine' means salt water but hey....) which might be good to keep in moisture without adding a ton of salt.

Brian

     I have not done this yet but my brother will brine the fowl for a day before putting on the smoker. Don't ask me what he uses.
     Kinda like dry rubs, everyone has their favorite.
Homo Sapiens Sapiens and just a tad of Neanderthal but it usually does not show....  My Private mail is blocked; it is not you, it is me, just like that dating partner said all those years ago. Please send an e-mail if you want to contact me privately.

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Offline B.D.F.

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Re: New smoker and no animal is safe.....
« Reply #21 on: January 15, 2019, 06:11:46 am »
Yeah, I am concerned about doing just that- turning a breast into shoe leather. The smoker has a couple of very low temp. settings though, listed as 'low smoke' and 'hi smoke' so I plan on trying low smoke for, say, an hour just to get some smoke into the meat and then kick the smoker up to 350 or so and roast the turkey like one would in a regular oven. Of course the smoker will still produce some smoke at 350 while still cooking the bird fairly quickly so as not to dry it out- maybe I can get some smoke in there without turning the carcass into jerky.

There are also some tricks, such as covering the lean meat with soaked cheese cloth, and keeping the cloth wet with, say, apple juice for a "cold" smoke. And the age- old large pan of water in the smoker to make a very humid environment.

And I fully expect to ruin some things along the way, just as I did with that batch of potatoes. But I would rather destroy $10 worth of poultry than $60 worth of pig or cow and maybe I can learn along the way?

Brian

Problem with attempting to just some  turkey breast, or multiples, is as you said... it will turn into leather, way before the flavor permeates the meat...

Best bet is the complete thawed turkey, or multiples as we have done before...

unless you stick the turkey breast in the farthest corner away from heat, and smoke really cold... welll...
Homo Sapiens Sapiens and just a tad of Neanderthal but it usually does not show....  My Private mail is blocked; it is not you, it is me, just like that dating partner said all those years ago. Please send an e-mail if you want to contact me privately.

KiPass keeping you up at night? Fuel gauge warning burning your retinas? Get unlimited peace and harmony here: www.incontrolne.com