macsinsac Kinda…Over the weekend I made a brisket sausage using corned beef rather than a smoked brisket. Prior to stuffing I would agree that that texture and flavor was a bit off. I added 2.75 lbs of ground pork shoulder to the 6 lbs of corned beef and it sure helped. I think I could have got away with a 50/50 mix and it wouldn’t have diluted the corned beef flavor too much. I was going for a Reuben style brat so I also added 2 cups of homemade sauerkraut and a big dollup of wholegrain house mustard. I served it with creamed horseradish and thousand island dressing…house made, of course. Overall they turned out really well but I agree with Jonathon that the texture would have been improved with additional pork.
smoked wild turkey breast recipie
Does anyone have a great smoked wild turkey recipe to share?
oldfitter54 Here is a little information on whole turkey https://meatgistics.waltonsinc.com/topic/1324/whole-smoked-wild-turkey?_=1587733574255 while it is not wild, many of the same things still apply. Thinking we need to do some stuff with wild turkey though!
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Jonathon Wild Turkey is always good to drink! Gobble Gobble!