Thank you very much for sharing!
Cured Bone in Turkey Breast
So I picked up a few Turkey breasts for $.99 a pound and I decided to buy an extra one to “play” with. I am thinking of doing a cured turkey since that sounds like an awesome addition to my already brined and smoked turkey which I do every year.
Currently I have the Blue Ribbon Maple Bacon Cure and the Bacon Taste Booster. I do not think I can order anything and have it here in time for this weekend so what would the recommendation be when using these two items.
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
pr0wlunwoof What’s your normal shipping time? I get mine next day, but I’m also close.
pr0wlunwoof Interesting idea there…if this is just an experiment then I would suggest you use the Blue Ribbon at 100% strength for an injection and add the booster. it might end up being salty though if you do that. Then i’d hold it at a 50% strength solution at least overnight (Blue Ribbon Maple Bacon Cure has sodium erythorbate) and smoke it at 225. Now, if I am reading this correctly it looks like you have just the breast so that shouldn’t take a terribly long time.
Another interesting idea would be to grind it all the way down and then use the Blue Ribbon Male Bacon Cure and the Booster and make imitation bacon but use the normal cure. You might have a bit of a problem with a bind though unless you have some sort of binder laying around?
I dunno probably more than a few days. It might get here in time, but I’d rather try and use what I have.
Yeah its just an experiment. I used it to do the Canadian bacon and it turned out great. I might just follow the same process and see how it goes. $8 Turkey breast aint much of a loss if it goes sideways.