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smoking a turkey
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<blockquote data-quote="remm" data-source="post: 138004" data-attributes="member: 821"><p>A good starting point is about 1.5-2 cups for 3 gallons of water. I don't usually measure anymore, just eye it up. We usually soak our deer jerky for a few days in this solution before adding any seasoning, seems to get most of the blood out and open the meat up some so it can really soak up the seasoning and the smoke. As far as adding liquid smoke to the turkey brine, I think the last ones I did I just poured one of those small bottles 3-4oz? in with the brine and it turned out good.</p><p></p><p>When I passed you in leevers the other night, I was on my way to the tenderquick and other spices for my experimental duck jerky.</p></blockquote><p></p>
[QUOTE="remm, post: 138004, member: 821"] A good starting point is about 1.5-2 cups for 3 gallons of water. I don't usually measure anymore, just eye it up. We usually soak our deer jerky for a few days in this solution before adding any seasoning, seems to get most of the blood out and open the meat up some so it can really soak up the seasoning and the smoke. As far as adding liquid smoke to the turkey brine, I think the last ones I did I just poured one of those small bottles 3-4oz? in with the brine and it turned out good. When I passed you in leevers the other night, I was on my way to the tenderquick and other spices for my experimental duck jerky. [/QUOTE]
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