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    cdmertens

    @cdmertens

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    Latest posts made by cdmertens

    • RE: Cured Whole Muscle Meat 201- Cured & Smoked Turkey

      30-35 degrees on the salinometer = 8-9% salinity at 60° Water temp. Comes out perfectly. Pumped and brined for 6 days, overnight in fresh water, smoked 12 hours, 165° Internal.

      posted in Cured Whole Muscle Meats
      cdmertens
      cdmertens
    • RE: Cured Whole Muscle Meat 201- Cured & Smoked Turkey

      Also using an F. Dick stitch pump prior to submerging in brine.

      posted in Cured Whole Muscle Meats
      cdmertens
      cdmertens
    • RE: Cured Whole Muscle Meat 201- Cured & Smoked Turkey

      I’m using a salinometer for brine. What salt % would you recommend with a salinometer for a brine?

      posted in Cured Whole Muscle Meats
      cdmertens
      cdmertens