Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
This was by far the best turkey that we've ever eaten. I would probably drop the salt just a little bit but not by much. I used three cups kosher salt, two cups brown sugar, one cup white sugar, one and a half cups molasses, three tablespoons pink salt cure number one to three gallons of water...
I kinda screwed up a tented it a bit too long so not super crispy. If your looking for deep fried crispy it doesn't happen smoking. You can help by pulling a tick early and coating gently in bacon grease then under the broiler watching carefully. This was the best turkey we've ever eaten...
Finished product. Skin crisped up and now resting peacefully. Tried a little piece and mmmm good. Final review and recipe to follow if it makes the cut
Happy Thanksgiving all. Decided to do a turkey on the smoker for fun since it's just my wife and I today. Hybrid brine of my favorite recipe and pops embalming fluid. Gonna sit on the smoker for 6 hours at 225. I'll pull it and sit it under the broiler to crisp the skin up a bit.
I bought a two pack and then had the butcher split one for me. Can't really say on freshness other than that but they're pretty reputable butcher. It started as a small green area and then turn the liquid to a brownish green tone and the meat very dull looking
Cure recipe is 6.25% cure #1, 1.85% kosher salt, 1% brown sugar. The spot is not as pronounced now as what it was on day two or three. It started as a little green spot and grew and now with the liquid it's turned the meat a very dull Brown kind of green.
In need of curing help. I've made bbb 4 times so far....one a cure mix that I was kinda happy w and 3 from scratch ( help from here and a local friend). All turned out great but this batch something funny is going on. I bought 3 shoulders and deboned them and picked the best marbled cuts for...
Long time stalker first time poster. I've been creeping around getting recipes for a few years and finally joined. I love smoking about everything. My bbq game is pretty strong,. Fish is pretty darn good, curing I'm still need a lot of help on for sure. I have gotten lots on information from...