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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?
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Old 11-05-2011, 02:15 AM   #531
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Quote:
Originally Posted by Jester View Post
Always wanted to put a turket on the UDS. Maybe one day... Did you brine?
Yep, brining right now....
1 gallon water
1 cup coarse Kosher salt
3/4 cup soy sauce
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup honey
1/2 cup apple cider vinegar
4 tablespoons black pepper
3 - 4 tablespoons chopped garlic

from http://www.cookshack.com/brining-101
Smokin Okis's Holiday Brine.
I left out the All spice and the tenderquick and I cut the salt in half from his recipe cause the turkey had the solution injected.
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Old 11-05-2011, 05:15 AM   #532
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craving some smoked brisket but everywhere I go it is +$5 a pound. any advice on where in northern Virginia I find some reasonably priced brisket? During the summer Target had packer cuts for 1.69 per pound...also looking forward to trader joes offering turkeys on 11.9.11, antibiotic/hormone free for $1.99/lbs
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Old 11-05-2011, 01:09 PM   #533
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sams club? I haven't checked their prices in a while though..
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Old 11-05-2011, 02:11 PM   #534
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30lbs of baby backs going on the smoker in T minus 4 hours.

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Old 11-05-2011, 04:38 PM   #535
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Just put a small pork shoulder on the smoker. Later I'll add a couple of salmon fillets to smoke for tomorrow's grilled seafood dinner here at the house.
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Old 11-05-2011, 10:46 PM   #536
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Ened up doing 45 ABT's, some burgers, smoked sausage, grilled some steaks and did a small louisianna crab and shrimp boil. The Toolbox Philly Phall Phollege Phestival was awesome. Zeus would have been jelous of the spread
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Old 11-12-2011, 11:57 AM   #537
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Pork butt and venison neck roast today. I am wrapping the venison with bacon. Any advice on final internal temps with the venison? I have read a few conflicting reports that both seem a bit low. 1/2 hour per pound at 250 until 140* seems to be the consensus. I just want to make sure that is safe being game meat. Thanks for any advice.

This is yooper and bob's roast btw. I'm sure nobody wants me to kill HER
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Old 11-12-2011, 12:23 PM   #538
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Originally Posted by lschiavo View Post
Pork butt and venison neck roast today. I am wrapping the venison with bacon. Any advice on final internal temps with the venison? I have read a few conflicting reports that both seem a bit low. 1/2 hour per pound at 250 until 140* seems to be the consensus. I just want to make sure that is safe being game meat. Thanks for any advice.

This is yooper and bob's roast btw. I'm sure nobody wants me to kill HER
you know what they say, don't poison the mods!
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Old 11-12-2011, 12:50 PM   #539
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Originally Posted by lschiavo View Post
Pork butt and venison neck roast today. I am wrapping the venison with bacon. Any advice on final internal temps with the venison? I have read a few conflicting reports that both seem a bit low. 1/2 hour per pound at 250 until 140* seems to be the consensus. I just want to make sure that is safe being game meat. Thanks for any advice.

This is yooper and bob's roast btw. I'm sure nobody wants me to kill HER
I was just checking to make sure you're up, and working on my dinner!!!!

And not killing me works for me.

We don't have a designated driver tonight, so Bob's goal is to keep us both sober. I guess I'd be sober for moral support.
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Old 11-12-2011, 01:18 PM   #540
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Quote:
Originally Posted by Yooper

I was just checking to make sure you're up, and working on my dinner!!!!

And not killing me works for me.

We don't have a designated driver tonight, so Bob's goal is to keep us both sober. I guess I'd be sober for moral support.
Pork has been on for an hour and a half already. I've been tweaking the smoker ever since. It was running a little hot. Finally fixed it with a little duct tape.

Too bad...no DD. I guess you guys are still pretty cool sober.
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