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I've been making sausage over 20 years, built a low temp smoker byconverting an upright freezer and a double hot plate for heat.
Rytek Kutas' book has some great recipes, and I've read the smoked Turkey one a dozen times. I finally decided to try it.
I made 2 gallons of brine using instacure #1 and brown sugar. Pumped the 23lb bird with 10% of brine, then stored in the brine in the fridge for 2 days. Rinsed it then placed in stockinette bag.
Placed in preheated 130° smoker, vents open an hour. Then upped to 140° and applied heavy smoke for the next 12 hours via hickory sawdust.
Raised temp to 180° until bird reached 155°. It took 25 hours total cooking time.
My first cured smoked bird! The meat is pink, as it should be. The legs taste like what they sell at medieval times! We love it!
A couple of pics..
Rytek Kutas' book has some great recipes, and I've read the smoked Turkey one a dozen times. I finally decided to try it.
I made 2 gallons of brine using instacure #1 and brown sugar. Pumped the 23lb bird with 10% of brine, then stored in the brine in the fridge for 2 days. Rinsed it then placed in stockinette bag.
Placed in preheated 130° smoker, vents open an hour. Then upped to 140° and applied heavy smoke for the next 12 hours via hickory sawdust.
Raised temp to 180° until bird reached 155°. It took 25 hours total cooking time.
My first cured smoked bird! The meat is pink, as it should be. The legs taste like what they sell at medieval times! We love it!
A couple of pics..
