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Got it.
I think I'd rather start over fresh and not risk getting sick. I didn't plan this one very well, bummer. Back to the drawing board. At least this will give me time to find a suitable bucket to brine thebreast in.
Any suggestions would be appreciated. I do have limited refrigerator space.
Thanks for your patience and support this is very kind of you.
As far as my skin on questions, I was asking more for the curing/brining phase. Will the brine be as effective doing it with the skin on? I notice there is a thin clear film almost bubble between the skin and the breast meat. I'm...
Sorry for bombing you with all these questions. I just want this to work out okay.
Okay, will the solution generate the skin and that rubbery seal under the skin?
What temperature do you run to HOT smoke the breast?
What are your preferences as far as wood when smoking?
I'll be sure to get my...
Thanks again for the detailed instructions. Currently all I have as far as a bucket is a large metal steamer pot. Will this be okay for the cure/brine process?
Hi all,
I have a 6.68lb bone in turkey breast and would like to try brining/curing it for lunch meat.
Would this breast be a candidate for that? Looks like it may have solution add already. ???
Any recipes and advice would be appreciated. Thanks in advance.
If this is in the wrong spot I'm sorry.
I looking for recommendations on a cordless power supply to run my MB gravity 800, and possibly the MB rotisserie at the same time.I have a power bank I purchased off of Amazon but it just doesn't last. Cuts off at any given time. I'd like something more...
I just saw Inkbirds reply to this. I copied it below. For what it's worth.
Thanks for the heads up, we have responded and contacted the publisher as soon as the problem thread came out and the issue has been resolved. Pls feel free to contact us if have any problems with the vacuum in your...