ronbeaux50
Head Chef
I'm tired of the plain ole turkey cooked on the Primo, or the Backwoods, or in the oven. This year I decided to do something different and had the chance to try it for Thanksgiving. A cured turkey cold smoked. I had just bought my electric smoker so I struggled with it to get it right and it still was far better than any turkey I've had.
1st attempt
(Had to finish it in the oven due to a F-up in timing)
This time I got temp control down pat and it's been at 140F for 3 hours now waiting on the ramp toward 190F. It was cured using this method:
http://www.uga.edu/nchfp/how/cure_smoke ... urkey.html
It's hooked up to life support now and in one hour I will start the ramp up to 190.
14 or so hours from now it will be done.
The first one actually squirted juice when I pulled the probe and was the moistest turkey I have ever had. There were 3 turkeys cooked at our gathering. One was fried, one baked, and one from the Primo. This one was picked clean with nothing left. The others got set aside and frozen for gumbo.
Gonna be a long night!
1st attempt
(Had to finish it in the oven due to a F-up in timing)
This time I got temp control down pat and it's been at 140F for 3 hours now waiting on the ramp toward 190F. It was cured using this method:
http://www.uga.edu/nchfp/how/cure_smoke ... urkey.html
It's hooked up to life support now and in one hour I will start the ramp up to 190.
14 or so hours from now it will be done.
The first one actually squirted juice when I pulled the probe and was the moistest turkey I have ever had. There were 3 turkeys cooked at our gathering. One was fried, one baked, and one from the Primo. This one was picked clean with nothing left. The others got set aside and frozen for gumbo.
Gonna be a long night!