clayt upnorth
Newbie
Hey Pop's: I can't thank you enough for the brine! Everything I make turns out GREAT.
When you do turkeys say 12 to 14 pounds, how long do you leave them in? I read your post from a few years ago and I think I got 3 days or is it 4? Will a longer time make it to salty or will it only take in just so much?
I will be slicing 4 pork loins made into Canadian Bacon(my second batch) this afternoon.
The last Buckboad was so good, never had bacon like that before!
My new smoker is working fantastic. Thanks for all the info from you and all the gang on the fourm. Clayt
When you do turkeys say 12 to 14 pounds, how long do you leave them in? I read your post from a few years ago and I think I got 3 days or is it 4? Will a longer time make it to salty or will it only take in just so much?
I will be slicing 4 pork loins made into Canadian Bacon(my second batch) this afternoon.
The last Buckboad was so good, never had bacon like that before!
My new smoker is working fantastic. Thanks for all the info from you and all the gang on the fourm. Clayt
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