Is the purpose of the buttered cheese cloth to keep the meat moist? How much does it reduce the "color" on the meat? Is it used on all kinds of meat and poultry.
Many thanks, in advance
Original Post
The answer is in Turkey 101, if you check out that article there are photos:
quote:In this photo, you’ll see the bird, placed inside the smoker, covered in cheesecloth that has been soaked (drenched) in butter. As explained, the purpose of this is to both keep the bird moist, to reduce the amount of discoloration from excessive smoke, and to also add something to help crisp up the skin. Keep the cheesecloth on until the last 30 min of smoking.