new to smokin

Well, you can brine a turkey usually for 24 to 48 hours before cooking it. Read smokinokies brining 101: http://www.cookshackamerica.com/brining101.aspx

Cold smoking, occurs at temperatures of less than 85 F degrees. Cold smoking is a big deal, is used for hams, bacon, some sausages and some fish, involves some kind of mechanism that allows you to cool the smoke before it reaches the food.

quote:

Originally posted by hudsobs:
[qb] Well, you can brine a turkey usually for 24 to 48 hours before cooking it. Read smokinokies brining 101: http://www.cookshackamerica.com/brining101.aspx
[/qb]

Yep, read Smokin's 101's. They contain a lot of good info.

Before brining, I would strongly suggest you look at the label on the meat you are thinking of brining. If it is already "flavor enhanced" or something to that effect.. you might want to consider NOT brining or you could end up with something too salty. For instance, most of the turkeys I bought before Thanksgiving were processed by Honeysuckle. They were "flavor enhanced". I wrote them about brining their enhanced birds.. and they said definitely not to do it. I've just mentioned turkey.. but other meats are also commonly injected with flavorings.

Personally, I wish they wouldn't do it. I hate paying premium prices for water with a few spices and salt added. I know the turkeys have a LOT of water in the cavity that I pull out as a chunk of ice. I guess, in most cases it is great for the cook because they get good flavor and moistness.. a no brainer. But for us who like to customize the flavors.. it causes us to purchase a much more expensive fresh turkey (or whatever meat).

hi bauer,
glad that you are here!!!!!!!!
you will find lots of nice people on this site and they have helped me a whole lot!!!!
again welcome and happy new year!!!
jack