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  • @Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?

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  • P

    @cayenneman That is more like smoking pork butts or brisket. I did a whole wild turkey at 225F and since there is so little fat on them to start with I used it to make a turkey noodle soup and that little bit of extra smoke on the turkey is a game changer! I used the bones to make the stock and it also had a little smokeyness to it, delicious. Don’t be afraid to run the smoker up 225-250F. Just make sure get it warm and dry before putting the smoke to it so it will stick better.

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  • @cayenneman Good question, it is a whole muscle cut so we don’t need to worry about it as much as we would with ground and formed product like sausage. I would still suggest you move your temp up to 180to get them out of the “danger zone” a little faster.

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