Need Some Advice

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Krakowska
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Need Some Advice

Post by Krakowska » Tue Jun 24, 2014 14:17

Got a 5 lb turkey breast I am going to smoke need some advice. Going to make up a 1 gallon brine at 20 degree salinity solution. Question is do I still use the 2 teaspoon per ten lb formula as we do in sausage? No injection just a 3/4 day soak. I know this will not be mixed "with the meat as sausage" but I want to get this right especially dealing with the nitrite factor.
Thanks Everyone, Much Appreciated, Fred :cool:
Keep them safe until they all come home.
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Butterbean
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Post by Butterbean » Tue Jun 24, 2014 15:11

You need to put 3-4 ounces of Cure 1 in your gallon of brine. Then it must be rinsed off. The important thing is your time and will you be giving it enough time to permeate the meat. To be safe, I'd dilute some brine and inject as well.

http://www.sausagemaker.com/productdocs ... erial).pdf
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Krakowska
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Post by Krakowska » Tue Jun 24, 2014 16:23

Thanks Butterbean, Got it,
Much Appreciated,
Fred :cool:
Keep them safe until they all come home.
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Post by sawhorseray » Tue Jun 24, 2014 16:25

This is CW's Smoke 'n Choke turkey brine:
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
Just use one third of each ingredient if you only want about a gallon. I've used this recipe many times now on turkey and chicken, you'll be amazed at how moist and juicy your bird comes out. Butterbean is right on, get a injection needle and shoot eight ounces of the brine into the breast before soaking it. Try it out, you'll be happy you did. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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Krakowska
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Post by Krakowska » Tue Jun 24, 2014 16:34

Thanks Ray, Looks like I will Try CW's Smoke 'n Choke turkey brine. Good stuff, eh?
Much Appreciated,
Fred :cool:
Keep them safe until they all come home.
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Chuckwagon
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Post by Chuckwagon » Tue Jun 24, 2014 19:30

Hey Fred, I'm glad you're going to try my brined turkey recipe. I promise, you'll love it! :mrgreen: Be sure to check out the information and 4 pages of pictures at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=4837

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by Shuswap » Tue Jun 24, 2014 23:16

Butterbean wrote:You need to put 3-4 ounces of Cure 1 in your gallon of brine. Then it must be rinsed off. The important thing is your time and will you be giving it enough time to permeate the meat. To be safe, I'd dilute some brine and inject as well.

http://www.sausagemaker.com/productdocs ... erial).pdf
I see on the 1st line of the pdf file under the heading that it is not for poultry.

Here is their tutorial on brining turkey, which I have never done:
[URL=http://www.sausagemaker.com/smokingturkey.aspx[/URL]
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Post by Butterbean » Wed Jun 25, 2014 01:15

Shuswap wrote:
Butterbean wrote:You need to put 3-4 ounces of Cure 1 in your gallon of brine. Then it must be rinsed off. The important thing is your time and will you be giving it enough time to permeate the meat. To be safe, I'd dilute some brine and inject as well.

http://www.sausagemaker.com/productdocs ... erial).pdf
I see on the 1st line of the pdf file under the heading that it is not for poultry.

Here is their tutorial on brining turkey, which I have never done:
[URL=http://www.sausagemaker.com/smokingturkey.aspx[/URL]
I see that but don't know why other than its a misprint. The recipe you linked calls for 3.2 ounces per gallon of water and even the label on the Sausagemaker's Cure 1 even states 3 ounces of Cure 1 per gallon of water and it is suitable for all meats, fish and poultry and they refer to Rytec's book which recommends 3.2 ounces per gallon as well for turkey - which I think is the same recipe you linked. (Page 337)

The National Center for Home Food Preservation calls for 3 ounces of saltpeter in 4.5 gallons OR 1 tsp of Cure 1(optional) in 4.5 gallons of water. This makes no sense to me.

http://nchfp.uga.edu/how/cure_smoke/smoked_turkey.html

I've always used the 3 oz rate.
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Post by Chuckwagon » Wed Jun 25, 2014 09:16

Joe, I`ve found that people make this topic too complicated. All we have to remember is that for immersion, pumped, or massaged products, the legal maximum in-going nitrite limit is 200 part per million. This is achieved when 4.2 ounces of Cure #1 is added to one gallon of water. In other words, in 8.33 pounds of water (1 gallon), 119 grams (or 4.2 ounces) of Cure #1 must be added to achieve 200 parts per million.
It's really that simple. :wink:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by Butterbean » Wed Jun 25, 2014 11:45

Yeah, there is so much scare talk about nitrates it really hangs some people up when they should be admiring the beauty of how nature can be used to our benefit.
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Krakowska
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Post by Krakowska » Wed Jun 25, 2014 18:04

Smoke "n Choke

Smoking And Cooking The Turkey

After the turkey has been cured then soaked in cold, fresh, water, place it into a preheated smoker at 130° F. (54°C.)
How much time in the "Cold, fresh water" fellas?
Thanks, Fred :cool:
Keep them safe until they all come home.
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Post by Chuckwagon » Wed Jun 25, 2014 19:45

At least two hours and change the water after the first 45 minutes. :mrgreen:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Krakowska
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Post by Krakowska » Wed Jun 25, 2014 20:06

Thanks CW. Looking forward to this project. Wife is out getting the 7up now. Brine is mixed except for 7up. Got 2 turkey breasts at 7 lbs each. Picked op a small injector that can handle 2 oz at a time, it will do for now. When it's done I will make some Ross's poppy seed and sesame seed rolls, sliced homegrown tomatoes, some romaine lettuce and an iced tea and "pig out."
Thanks to all in the forum for recipes and help. Very Much appreciated,
Fred :cool:
Keep them safe until they all come home.
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Post by Chuckwagon » Wed Jun 25, 2014 21:05

When it's done I will make some Ross's poppy seed and sesame seed rolls, sliced homegrown tomatoes, some romaine lettuce and an iced tea and "pig out."
Geeeeze! That sounds like lunch in Heaven!
Hey Fred, if you have a hard time finding 7-Up, then look for Sprite. It works just as well. Good luck pal.

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by sawhorseray » Thu Jun 26, 2014 02:20

Krakowska wrote: Got 2 turkey breasts at 7 lbs each. Picked op a small injector that can handle 2 oz at a time, it will do for now. Fred :cool:
I'm assuming you are going to make the full batch of CW's brine and not trying to cover all this with the one gallon mentioned previously. Inject 10% of the breasts dry weight into each one and then let sit for a bit in the rest of the brine, maybe 36 hours. You don't have to wait as long when you inject as opposed to just pickling. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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