14.5# cured turkey just hit the MES 40

Discussion in 'Masterbuilt Electric Smoker (MES) Owners' started by cmack, Nov 21, 2014.

  1. cmack

    cmack Newbie


    Just put a 14.5# turkey in the MES 40. Been sitting in Pop's curing brine all week, now it's about to become acquainted with a healthy dose of hickory smoke.
     
  2. It should be good.

    [​IMG]

    Happy smoken.

    David
     
  3. moses

    moses Meat Mopper

    Please post results. How did you get it to hang like that and what is the reason for doing that?
     
  4. cmack

    cmack Newbie

    I put it in a smoking sock/bag. It makes for a great presentation when done. No marks from the racks. As far as how do I hang, I use a 7/8" dowel rod that's sat on the top of the grate bracket.
     
    Last edited: Nov 21, 2014
  5. moses

    moses Meat Mopper

    That's pretty nifty!!
     
  6. cmack

    cmack Newbie

    Taking on some color, switched from hickory to pecan. Maverick in breast is at 128 degrees, probe in thigh is 134 degrees. MES is running @ 235. Seems the upper area of the smoker is a bit hotter and that works out nicely. by the time I get the breast to 160, the thigh should be 170 or so.

     
  7. It is starting to take on a nice color. Now leave the door closed!

    Happy smoken.

    David
     
  8. Now that is one nice lookin bird!!
     
  9. cmack

    cmack Newbie


    So it turned out nicely.  It was too sweet for my taste though. I had another brining in the garage fridge, I pulled it, dumped the brine and made another batch with 1/2 the sugar and a bit less salt too. Live and learn.
     
  10. It looks good. I can see the cure color on the inside of the leg.

    Happy smoken.

    David
     
  11. moses

    moses Meat Mopper

    Y'all are using the word "cure". Is that the same thing as a "brine"? I always thought a cure actually made meat eatable without having to cook it.
     
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Cure and brine are different.

    The cure will give the bird a different taste.
     
    Last edited: Nov 21, 2014
  13. moses

    moses Meat Mopper

    Care to explain in a little more detail?
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Cure is used to make bacon, ham that kind of stuff. Even though the meat is cured you still have to cook it.

    A lot of people cure poultry for a different taste.
     
  15. moses

    moses Meat Mopper

    What is the difference in the process?
     
  16. moses

    moses Meat Mopper

    Feel free to tell me to stop asking questions. Lol
     
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Use the search bar. A lot of info on the 2 subjects.
     

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