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  1. marsmulligan

    De-Brining a Self Basting Turkey

    I have a 13# Turkey packed in 8% solution. I would like to use my own brine. Is it possible to de-brine the factory juice by soaking in water only (in the refriger)? I would think that if the salt gradient is greater in the meat that the salt would flow out to the bucket of water. Then I could...
  2. marsmulligan

    Howdy for Tulsa, Oklahoma

    Hello to the board. I just brought home a new Horizon horizontal offset smoker. So far my trusty ol Hasty-Bake doesn't seem to jealous, but then again I haven't fired the new guy up yet. I have quite a bit of experience cooking with the Hasty at temps from about 250-up. I have had nothing more...
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