Idaho Smokey I have a thread on cold smoked salmon with some decent lessons learned…I cold smoked it 8 hr or something. WAAAAAYYYY too much! Doing it again, or the trout you have, I would just do a light 30min to 1 hr smoke max. And I referenced Marianski a lot and used his salmon brine.
Whole smoked wild turkey
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RON PARRISH Regular Contributors Cast Iron Canning Team Orange Power User Veteran Ohio last edited by
I have never done one so looking for some input and advice
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RON PARRISH There is some good information from both Austin and Parksider here https://meatgistics.waltonsinc.com/topic/219/cured-and-smoked-turkey If you are going to inject it I would consider adding some cold phosphate, or choosing a seasoning that already has that as an ingredient to help keep it nice and moist!
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RON PARRISH I have never smoked a wild turkey and Walton’s advice is sound with that said I have smoked a turkey using a dry brine recipe that I had as per directions rub brine on, wrap bird in plastic wrap and place in fridge over night then rinse ,do not par dry, and let sit at room room temp till a pellicle/glaze forms on the bird then I smoked it for 2 hrs. then placed in oven to finish cooking with good results it was a big hit with the family
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craigrice when it comes to whole chicken and even steaks I will ‘dry’ overnight in the fridge on a wire rack to get that pellicle. It makes for crispy skin and juicy meat!
Better Living Through BBQ!
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Joe Hell I also like smoking beer can chicken
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RON PARRISH Regular Contributors Cast Iron Canning Team Orange Power User Veteran Ohio last edited by
Jonathon Thanks for the info.I plan on doing this on memorial day so we will see how it turns out.
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