Smoke It If You've Got It!

[Raquettedacker]

Sure looks good..👍

[Doubles Shooter]

I've never done the whole quarter, but every season I will break it down into the individual muscles, cure and smoke like Canadian bacon. Fabulous eating.
Also for you goose hunters, the breasts make great ham too when cured and smoked.

[fishinjohn]

find the guy from meateater tv show vids.  he did one that looked awesome!  injected and brined for 10days then smoked!

My plan is to inject it...brine it...stuff it with garlic cloves..rub down and wrap in bacon best I can... then smoke it

[Raquettedacker]

what not sliced pictures?  your just cruel. lmao   that looks pretty yummy though.  what temp did you take it to?

 




  175* for 4 hours.. It was cold and snowing out so that helped a lot…

[Mac Attack]

3 turkey breasts are going into the brine tomorrow.
I will brine them until Saturday before they go into the smoker.
They will then each be sliced nice and thin and packaged and frozen for sammiches during the year.
Turkey is nice and cheap at Thanksgiving.

[rgfixit]

Slided??? You’re right…you can’t spell for ship..

[meandcuznalfy]

Going to pick out ours tonight for the big day.

[rgfixit]

We get t-day dinner cooked for us . My Daughter insists. As the years have gone by, I like it more.

She’s still my little girl.

[Mac Attack]

3 turkey breasts go into the smoker in a bit.
They have been brining since Thursday afternoon.

[Mac Attack]

[rgfixit]

Little early for Thanksgiving …isn’t it?

Picked up makings for a nice charcuterie for T-Day at my Daughter’s. Couple bags of shrimp as well. Still have to make a “Cheese Board “ for the day. I have some nice Acacia Butcher Block pieces gifted to me by my neighbor. Think I’m going to make a nice sized one, add some cheese tools and gift it to my little girl.

In any event, we’ll have a lot of fun putting together the plate.

Really looking foreword to spending the holidays with my family. Been too long. Hard couple years for sure.

[Mac Attack]

Little early for Thanksgiving …isn’t it?

Not sure what you mean Bob.
Thanksgiving is in 5 days.

[rgfixit]

Not sure what you mean Bob.
Thanksgiving is in 5 days.

So…how do you re- cook them? Just curious.

[Mac Attack]

So…how do you re- cook them? Just curious.

Still not following you.
Sorry.

These 3 turkey breasts will be sliced, packaged, and frozen for sammiches thru the winter.

The Thanksgiving Turkey went into that same brine today.  It was still partially frozen.  It will finish thawing in the brine and I’ll pull it Thursday morning and do that one in the oven in the house so we get to smell it all day.

[Mac Attack]

Tried to slice them with our meat slicer.  Good news is they are VERY moist.  Bad news is that because of this they wouldn’t slice.  So we now have 6 ziploc bags in the freezer with shredded turkey in them.  I’ll still make sammiches but Donna won’t she said.  We can use it in salads too.

They really came out awesome!!!

Now I’m boiling down the carcasses and “junk” for soup.  I’m going to use it to make bean soup.  It’s not ham, but it was smoked and should make some killer soup.