Couple of quick brining questions

Discussion in 'Roll Call' started by schultzy, May 1, 2008.

  1. I am going to smoke a wild turkey breast and wondered if brining would have the same effect on it as it does on reg turkeys. Wild turkey breasts have a different texture and taste then reg turkeys. Also does brining a pork loin make a significant difference? Thanks.
  2. white cloud

    white cloud Master of the Pit OTBS Member

    Brining will definitly improve the taste and moistness of the wild turkey. I know what you mean on the wild turkey texture, I like it and bet it would be excellent brined. As far as the pork loin it will be more like ham which is also a good thing. Good Luck and let us know
  3. desertlites

    desertlites Master of the Pit OTBS Member

    I agree Brining will make your turkey breast more tender & moist-as far as pork I think a marinade works as a brine and add's flavor to boot.good luck with the both of them.
  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    I'll go along with the others, bining will improve your poultry. As for the pork, if yer goin for more of a ham type taste brine it, if you don't wan't that flavor then use a coating of yeller mustard and then your favorite rub. Good luck.
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I'm with White Cloud on that one. On thr pork I would cut down on the brine time, unless you're lookin' for a hammy taste.
  6. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    I can only speak from personal experience, and hate to go against what our colleagues have to offer, but the one wild turkey I brined and smoked like I do domestics didn't turn out so good. I don't think it was the brine so much as the fact that it was a skinned bird, which I'm guessing your breasts will be. If I were to try it again, I would be sure to either leave the skin on (I hate plucking) or bard the meat with bacon or fat, or at least cover with strips of bacon to add additional fat, and keep the meat from drying out so much. Even my breasts were like jerky before. Good luck and keep us posted.
  7. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Hey Mule, I go along with that, come to think of it, the one I had still had the skin on, my nephew had brought it over for dinner. Feather pluckin sucks! We can send a man to the moon, vehicles to other far away planets but can't come up with an easy way for the average guy to pluck a bird?

    Wonderin mule if a guy injected them with some butter? Ya know the real stuff, not the plastic kind. HMMMmmm.
  8. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    lol...maybe I'm just being silly this morning, but that whole description on the plucker we site sounded naughty!! :0-)
  9. Hi from La. I would inject the turkey with some evo and butter first sautee some oinion and garlice add evo and butter to them drain add apple juice to thin oh and do not forget to add a little cajun spice them inject. That is what I would do. The pork I'll will go along with travcoman45
  10. glued2it

    glued2it Master of the Pit

    For poultry I use the following.

    1 stick of margarine, butter or Butter Buds
    3/4 teaspoon Garlic Power
    3/4 teaspoon Onion Powder
    ** 3/4 teaspoon Cajun Spice **
    1/4 teaspoon white pepper

    1-1/2 gallons ice cold water
    1/2 cup salt ( sea or kosher)
    2 teaspoons Garlic Power
    2 teaspoons Onion Powder
    2 teaspoons Cajun Spice

    As for brining loins,Curing compunds(TQ & Prauge) produce the hammy taste more than just the brine alone.
    It won't really be that hammy.
    A good 8hr brine on a loin is recomended for whole loins.

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