- May 26, 2014
- 12
- 12
This is my turkey breast and a small pork tenderloin.
Soaked in pop's brine for 24 hours.
Smoked in my digital MES 30 to an IT of 165 using hickory and cherry chips.
try this link for a guideline to brining it should help http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
Both Tasted Great.
I took a sample pack of the turkey in to work and everyone said better than store bought.
Nice simple process, soak 24 hrs, smoke at 225 to an IT of 165.
I have more pork tenderloins with a dry cure on them going in the smoker this Wensday - was going to do this comming Saturday, but I forgot about the formula, (1 day for every half inch thickness cure time), so I am pulling out early.
Can you over cure?
Will have to do a fry test I guess.
Will post pics later this week.
Thanks GJ