Homemade Sausage Making

MetalMan wrote:sawhorseray those birds look great. Might have to give the 7up brine a try next time I brine a bird.

Thanks Metalman. Try the recipe once and you'll use it every time. RAY

Chuckwagon`s "Smoke n` Choke Turkey
(Delicious, Moist, Smoked Turkey)

2 gallons water
1 gallon 7-Up™ (soft drink)
2-1/4 cups powdered dextrose
1-1/2 cups salt
1 cup Prague Powder #1

Use one of the two following pickling methods:

The "Cover Pickle Method" - Dissolve all the ingredients in water chilled at 38-40° F. (3°C.). Wash the cavity of the turkey very well and raise the temperature of the turkey to 38-40° F. (3°C.) before placing it into the brine. The turkey should be submerged in the brine for at least 4 days at 38-40° F. A larger turkey will take about 5 days to cure. After curing, place the turkey in ice-cold water for three hours.

OR...

The "Spray-Pump Method" - Dissolve all the ingredients in water chilled to 38-40° F. (3°C.) Stitch pump the turkey with the curing solution using only 10% of the weight of the turkey. (If using a 20 lb. turkey, pump with 2 Lbs. of brine. A 15 lb. turkey requires 1-1/2 lbs. of brine, while a 10 lb. bird needs 1 lb. of brine). After pumping, place the turkey in ice-cold water for at least 3 hours. Remove the turkey from the water and place it into the remaining pickling solution at 38-40° F. (3°C.) inside a 38-40° F. (3°C.) cooler and allow it to cure 48 hours.

Thanks guys. I'm on it.