WD Daily Chat - Talk about anything You Like

Bubba · Post by **Bubba** » Fri Jul 29, 2011 01:55

Hi Chuckwagon,

I would like to try the brined-cured "Smoked Turkey", but doing a whole Turkey is too much meat for me.

For my first time, if I start by brining 2 breasts, then submerge them for a pro-rata time compared to the whole turkey weight?

Best Regards

Bubba

ssorllih · Post by **ssorllih** » Fri Jul 29, 2011 02:39

Bubba,
the thighs and breast portion were skinless. all three pieces were about the same size. The brine was 18 degrees. I made 3 quarts and added black pepper and coriander and bayleaf for flavor about a half cup of brown sugar. A six hour soak and over night drying in the fridge. About three hours of smoke staying below 200 degrees and most of the time below 100.
The best praise I could have received was from Nancy this noon at lunch when she said "this is really good". It was not too salty. and the smoke was just enough.

Bubba · Post by **Bubba** » Fri Jul 29, 2011 02:45

Thank you ssorllih,

I will use those time spans and temperatures.

It will probably be 2 weeks before I will be able to try this, but I will post my progress.

Thank you again!

ssorllih · Post by **ssorllih** » Fri Jul 29, 2011 03:51

I called mine finished when they hit 165 internal temperature. If you are timely as I was and get the turkey at its sell by date you can get a bargain. I paid .59 per pound.

Chuckwagon · Post by **Chuckwagon** » Fri Jul 29, 2011 04:39

Bubba,
The best advice I could give you is to check with Ross Hill. For some goofy reason he insists on writing his name backwards. He spells it... ssorllih. Geeeeze, what a guy... I believe he even sleeps, breathes, and talks, backwards! Yup, he is one backward individual... (Shucks, I think he possibly smoked some bad mushrooms with the "fagowe" tribe... of Indians. But, all else aside, Ross knows turkey! I'll tell you, besides the Tidal Wave Turkey recipes, I believe Ross Hill has to know more about turkey than anyone. He is sort of a "turkey genius".... gobble-gobble!.... ALTHOUGH... of course... no one - absolutely NO ONE... could come close to my own "Tidal Wave Turkey Gravy"... Shucks pard, this is not only used as a great saddle-soap, but a great summer cold decongestant also!

Shucks, it's probably all in the mushrooms anyhow.... eh?

In other words... Ross - would you pleasssse give bubba a hand with his meleagris gallopavo?

Best Wishes,
Chuckwagon

ssorllih · Post by **ssorllih** » Fri Jul 29, 2011 13:22

Well I thought I was.

ssorllih · Post by **ssorllih** » Fri Jul 29, 2011 14:24

I have a whole fresh turkey that i will break down this weekend and detail with words and pictures what i do with the parts and pieces. I waste almost mone of the bird and what little is waste id fed to the neighborhood wildlife.

Bubba · Post by **Bubba** » Fri Jul 29, 2011 21:12

Chuckwagon wrote:absolutely NO ONE... could come close to my own "Tidal Wave Turkey Gravy"... Shucks pard, this is not only used as a great saddle-soap, but a great summer cold decongestant also!

Chuckwagon wrote:meleagris gallopavo

Last night on my way home I saw some foraging near the side of the road just outside Waynesboro, Ga!

ssorllih wrote: have a whole fresh turkey that i will break down this weekend and detail with words and pictures what i do with the parts and pieces. I waste almost mone of the bird and what little is waste id fed to the neighborhood wildlife.

Hi ssorllih,
If you could please post that it would be appreciated very much.

Thank you

Chuckwagon · Post by **Chuckwagon** » Sat Jul 30, 2011 02:58

Bubba my pal,
Don't hold your breath until Ross Hill (aka: ssorllih) posts. He is sort of SHY ya know! Really quite withdrawn! I feel so, so, sorry for Nancy! Having to put up with the likes of him must be quite challenging! Shucks, he never speaks his mind. That ol' law-breakin', horse-stealin', drifter would never tell anyone what is bothering him!

I have often thought of giving this backwards man a new name.... that of "RongWay". Now, what do you think? Wrong is spelled incorrectly as "Rong" and "RongWay" just sort of describes ol' Ross Hill anyhow! Do you think all those Maryland "hombres" over the age of 70 years do everything backwards... or the "RongWay"?
The poor diffident individual does everything... uhh... backwards! Why, goodness... he once traveled through my state... and THEN had the audacity to turn right around and drive straight back to Maryland! Now, what is that all about? I believe there's something "RONG" with "RongWay"
Ross n' Bubba... We are teasing you! You guys are just the very best! Please just keep up the good work!

Best Wishes,
Chuckwagon

PS.
Hmmmm.... however... Ross, if I were you, I'd re-register as "RongWay". Most people cannot quickly spell ssorllih... Geeeeeeze!

Give EVERYONE a BIG break cowpoke! "RongWay" just sort of has your name on it Ross!

ssorllih · Post by **ssorllih** » Sat Jul 30, 2011 04:16

Chuckwagon ol buddy you managed to come up with the onlyest word in the english languish that no matter how you spell it it is always wrong. I am impressed! You will prolly wonder about the name of my sailboat but is seemed like it would be a good thing to call her Bietzpadlin after those years that we struggled with a canoe. Have you ever tried to load a canoe on a pack horse? I bet that is what made you so ornery.
I said that i had smoked some turkey for my lunch this week and this morning I took the time from my busy schedule to snap a picture. Wasted about 1/125 seconds at f4.
This picture demonstrates perfectly the effect of Nitrite on muscles that get different levels of use.

BriCan · Post by **BriCan** » Sun Jul 31, 2011 01:17

Dave Zac wrote:Hot Italian sausage. On the test, this turned out a bit hotter than the missus and I desire. Can't wait to see after an overnight stay in the fridge. Maybe hotter because I used some crushed Habanero pepper flakes from last years garden and commercial red pepper flakes.

10 pounds pork butt
15 grams chili flakes *
20 grams black pepper
15 grams coriander
42 grams kosher salt
17 grams sugar
5 grams ground caraway seed (ground fresh)
15 grams ground fennel seed (ground fresh)

Grind pork with coarse plate. Mix spices into meat for a few minutes. Grind with medium plate and stuff into hog casings. Allow to sit overnight in the bottom of your refrigerator.

The flavour was very full. Nice fennel immediately and then some heat.

I like this a lot, been making this exact recipe for nigh on twenty years.

Chuckwagon · Post by **Chuckwagon** » Sun Jul 31, 2011 05:12

Hi Bri Can, and welcome aboard!
Yup, Dave's recipes and statements are always "smack on" and I would trust this guy in the dark with both batteries burned out of his flashlight!

In other words, "if DaveZak says it, you can believe it!" His recipe for "Hot Italian Sausage" just cannot be beat with a stick! It's grrrrreat!

Best Wishes,
Chuckwagon[/i]

BriCan · Post by **BriCan** » Sun Jul 31, 2011 08:43

Chuckwagon wrote:Hi Bri Can, and welcome aboard!
Dave Zak and I went to different schools together! He is one of the most intelligent men I know! His recipes and statements are always "smack on", and I would trust this guy in the dark with both batteries burned out of his flashlight!

In other words, "if DaveZak says it, you can believe it!" His recipe for "Hot Italian Sausage" just cannot be beat with a stick! It's grrrrreat!

Best Wishes,
Chuckwagon[/i]

Hi Chuckwagon, Thanks for the warm welcome I will post later as you reqested after I have had a few zzzzz's. As you say DaveZak's recipe would be hard to beat, as said -- I have been making the same recipe for over twenty odd years.

check it out.
http://forum.sausagemaking.org/viewtopi ... an+sausage

Regards

BriCan

story28 · Post by **story28** » Thu Aug 25, 2011 00:41

Has anyone ever heard of vacuum sea salt??

ssorllih · Post by **ssorllih** » Thu Aug 25, 2011 01:17

Vacuum drying seems to be a method of refining table salt. You can purchase salt in grades from Reagent, USP, technical and commercial. The label will detail all of the additives in the box. Diamond crystal kosher seems to be 99.9% NaCl, plain non iodized salt comes next with just yellow prussate of soda as an anti caking agent. Mortons canning salt is quite free of additives.
Raw sea salt is rather like dirt, it has all manner of stuff in it that can complicate our work.