Non cannabis gardening . And things .

All done . Now I can go to the pub for a beer . :biggrin: :cheers: :thumbsup:
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:worship::crisps::applause:... I'm making a reservation for dinner now,.... :drool::drool::drool:

Awesome cook mate, your killin' it with that smoker and your skillz! Some of my family would go nutters for the stuffed mushrooms,... but it's them boids that have me drooling the most! ... I'll get my turn soon enough, next week... Another smoked turkey in the works!
....hey mate, do you have a brine recipe for me?
 
Ok @Waira this will take a while as I have just got home from the pub , so wait a bit I need a joint and I will be back :smoking:First up we use a wet cure , Now this is what I do. Here in Australia we use a base bine mix -- You buy it -- That is a base , -- You guys on the other hand dry cure . Nothing wrong with that . For you -- You can get curing salts , use what they say per liter , won't be much -- Rock salt -- So here you have is the base - curing salt ?
600 grams of salt --- 9 liters of water -- Good soaking brine as well, Mix well , This is the fun part , What do I flavour the brine with , now you will have a big god dammed turkey to deal with , so what you have to do is pump it and brine it for 30 hours . As for flavor in the brine . I don't like turkey so I not to sure what flavours go with it , Use some of your base brine in a small pot and simmer the herbs for a little bit , the pour it into the amount of brine to pump the turkey , lets say I 1/2 liters . for 1 turkey , make sure you get all around the bird . put use the rest as a soaking brine , When ready to smoke , let it dry first , so the skin is not wet , Then nuke it with smoke , -- What ever wood you like . -- early I run around 80 to 90 c . After that and if I like the smoke cover I bump it up to 110 - 120 c - I look for a internal breast temp of 66 to 67 c , leg area 79 c , breast follow the leg in temps , but the leg area needs higher temps to break down the tissues . So all is good . What you end up with is a very moist but cooked tender turkey .
I recon you should just use the base brine first , to soak it and pump it , That way when you smoke it you have 2 Flavors -- Turkey -- and smoke --
How it should be . Near forgot , After smoking is done make sure you have a tray of water in the smoke house to keep the air moist while it is cooking . Master this , then we go into flavours -- :haha: :thumbsup:
 
hecno said:
Ok @Waira this will take a while as I have just got home from the pub , so wait a bit I need a joint and I will be back :smoking:First up we use a wet cure , Now this is what I do. Here in Australia we use a base bine mix -- You buy it -- That is a base , -- You guys on the other hand dry cure . Nothing wrong with that . For you -- You can get curing salts , use what they say per liter , won't be much -- Rock salt -- So here you have is the base - curing salt ?
600 grams of salt --- 9 liters of water -- Good soaking brine as well, Mix well , This is the fun part , What do I flavour the brine with , now you will have a big god dammed turkey to deal with , so what you have to do is pump it and brine it for 30 hours . As for flavor in the brine . I don't like turkey so I not to sure what flavours go with it , Use some of your base brine in a small pot and simmer the herbs for a little bit , the pour it into the amount of brine to pump the turkey , lets say I 1/2 liters . for 1 turkey , make sure you get all around the bird . put use the rest as a soaking brine , When ready to smoke , let it dry first , so the skin is not wet , Then nuke it with smoke , -- What ever wood you like . -- early I run around 80 to 90 c . After that and if I like the smoke cover I bump it up to 110 - 120 c - I look for a internal breast temp of 66 to 67 c , leg area 79 c , breast follow the leg in temps , but the leg area needs higher temps to break down the tissues . So all is good . What you end up with is a very moist but cooked tender turkey .
I recon you should just use the base brine first , to soak it and pump it , That way when you smoke it you have 2 Flavors -- Turkey -- and smoke --
How it should be . Near forgot , After smoking is done make sure you have a tray of water in the smoke house to keep the air moist while it is cooking . Master this , then we go into flavours -- :haha: :thumbsup:
Click to expand...
:greenthumb: this I will try, but later :thanks:.... I got handed a pre-brined bird this year - :woohoo1: ... roger that on letting it dry a bit, do that as well, then a little iol massage before seasoning with my rub...

I do have a proper smoker, you've seen before? That water bowl is the TICKET! Especially for ribs, to keep them nice and moist but fall-off-the-bone tender....

Myself and the gang liked applewood and pecan blend....
Too bad you don't enjoy turkey old mate, but someday if I can feed ya it'll fat stacks of ribs, chickie and if I can hone my skillz, brisket! My nephew found this coffee rub that pairs so incredibly it's to die for... gotta see about getting that... :eyebrows:

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@Mossy You are right , to much for my family , I am making a few bob on the side now as word of mouth is getting around . I have something interesting coming up . whole smoked piglets , @Waira We need smellavision :biggrin: That turkey looks great with the coffee rub . I have just got another 5 packets of coffee rub ,and the pecan works great with cheddar type cheeses . Last night I had a go at smoked Himalayan pink salt , I will not bother doing it again , not what it is cracked up to be . :thumbsup:
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hecno said:
@Mossy You are right , to much for my family , I am making a few bob on the side now as word of mouth is getting around . I have something interesting coming up . whole smoked piglets
Click to expand...

I don't Blame you flogging it.... :d5: ....same as we do with the eggs....the ones we sell pays for the chicken food...
Hubby gets called the egg man now....:biggrin: ...we have the Best eggs in our town...everyone wants them.

I'm seriously considering doing a piglet for xmas dinner....Spanish tradition...and the oven I got has a rotisserie...so I'm tempted to Try it....:chef:

I just Treated myself to himalyan pink salt...but I haven't tried it smoked.....

I do salt & chilli pepper ribs..you need a salt that Pops taste in your mouth..rather than a background taste....

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Waira said:
:greenthumb: this I will try, but later :thanks:.... I got handed a pre-brined bird this year - :woohoo1: ... roger that on letting it dry a bit, do that as well, then a little iol massage before seasoning with my rub...

I do have a proper smoker, you've seen before? That water bowl is the TICKET! Especially for ribs, to keep them nice and moist but fall-off-the-bone tender....

Myself and the gang liked applewood and pecan blend....
Too bad you don't enjoy turkey old mate, but someday if I can feed ya it'll fat stacks of ribs, chickie and if I can hone my skillz, brisket! My nephew found this coffee rub that pairs so incredibly it's to die for... gotta see about getting that... :eyebrows:

View attachment 1255519
Click to expand...

Go @Waira :drool:
 
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