Had to start my Thanksgiving curing earlier this week, purchased 3 mid-sized turkeys (approx. 15 lbs. each) and thawed them out and put them in the curing brine.
Thawed out, net and wrap, giblets, neck, thermometer, and tails removed (necks, gizzards, livers, hearts and tails boiled up for munchies). Put in buckets and rolled out to the back fridge
Then, this morning, prepared 6 gallons of brine and covered them, weighing them down
with a couple plates.
More to come!
Smoking Day!
Got the turkeys out of the curing brine, Sacked them up and hung them in the smokehouse, inserted individual probes in each (pous one to monitor the smokehouse temp through the door) and started the propane burner:
Started them at 9am (this was taken at 11:48) and pulled them at about 6:15 pm when they hit 160°. Unsacked them, put them in buckets:
And rolled them out to the back fridge! All Done! Let them cool...
Thawed out, net and wrap, giblets, neck, thermometer, and tails removed (necks, gizzards, livers, hearts and tails boiled up for munchies). Put in buckets and rolled out to the back fridge
Then, this morning, prepared 6 gallons of brine and covered them, weighing them down
with a couple plates.
More to come!
Smoking Day!
Got the turkeys out of the curing brine, Sacked them up and hung them in the smokehouse, inserted individual probes in each (pous one to monitor the smokehouse temp through the door) and started the propane burner:
Started them at 9am (this was taken at 11:48) and pulled them at about 6:15 pm when they hit 160°. Unsacked them, put them in buckets:
And rolled them out to the back fridge! All Done! Let them cool...