Waltons Complete Turkey Cure Question

[Tex_77]

Austin It’s probably that common core math that you learned

[Deepwoodsbutcher]

Austin a brine calculator and the conversion chart would be an excellent idea as a feature for a Walton’s app.

[PapaSop]

Tex_77 LOL

[Austin]

PapaSop Tex_77
Don’t think I’m young enough for common core math. I went to school when math was math.
I don’t know what the heck it was though, cause looking at it now, I don’t know what I did. It’s not far enough off to be dangerous or anything, but still, I must have been day dreaming when I wrote it originally.

[Austin]

Deepwoodsbutcher the original plan was to do that on a meatgistics app and make it only available on the app, to encourage people to use the app. We’ll want it quick enough though, it will be easier to just out on the site for now. App later.

[kyle]

Austin one problem for me is if its only on the app is I use my computer most of the time. Only time I use my phone is when I am not at home. Bigger screen is so much easier to see.

[calldoctoday]

processhead I have used it several times. I simply weigh the amount of brine I will need, relative to the amount of cold water I will need to cover the turkey, mix it up till completely liquified, & place the turkey in one of my brining barrels & submerge for a few days before rinsing, patting dry, adding any additional spices desired, & smoking at 225/250 for the appropriate time. When I inject, I typically use the exact same liquid that I just mixed for the brine, but I still submerge & brine as in my opinion, it is the brine that produces the great results. I have been known to deuce it up a bit with things like muscadine wine, cider, etc. vs water, ounce for ounce. It always turns out great for immediate family & a few crowds. I try not to use anything much bigger than about a 12 pound buzzard, but in a pinch I have used some 20 pound buzzards on occasion when I could not get what I wanted. They all always turned out great. This is a good brine mix, just follow the instructions for weight of brine to water or liquid. You will be impressed with yourself.

[calldoctoday]

processhead I am going to have to go back & look at it. I still have a few bags in the pantry. I do not remember there being two sets of instructions on the bag.

[processhead]

calldoctoday said in Waltons Complete Turkey Cure Question:

processhead I am going to have to go back & look at it. I still have a few bags in the pantry. I do not remember there being two sets of instructions on the bag.

The product packaging only has one brief set of directions.

My question about conflicting instructions were for the directions on Meatgistics.

[Nicolai]

The 10% of a10% pump means you inject 10% of the weight of the meat block into the meat not the concentration of the solution. Your mix calculations are to get enough nitrate in the solution so that it gets the right amount of nitrate in the meat. Has nothing to do with 10%.

[processhead]

Nicolai said in Waltons Complete Turkey Cure Question:

The 10% of a10% pump means you inject 10% of the weight of the meat block into the meat not the concentration of the solution. Your mix calculations are to get enough nitrate in the solution so that it gets the right amount of nitrate in the meat. Has nothing to do with 10%.

Thanks for the reply. Yes I understand the difference you mention.
The issue I was trying to explain is an entirely different one.