Armed Polite Society
Main Forums => The Mess Hall => Topic started by: Northwoods on July 10, 2019, 10:51:34 PM
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Had to cull a turkey last week. It dressed out over 27lbs, and with a broken oven and limited freezer space I decided to part it out. Each boneless breast, after removing the tender, was 4.5lbs.
So I salted it at 2.5% by weight and used some additional spices. It's hot smoking now. Using alder, maple and birch. Going to get it to 160F internal temp. I did cut the thin end off and will pull it when it hits temp, the put the probe in the big piece.
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Well... we're waiting...
Brad
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It was awesome. A bit too salty, especially the smaller piece, but still excellent. I'd probably go for 1.75% salt next time.