In article >,
Sqwertz > wrote:

> On Thu, 24 Dec 2009 21:01:03 -0600, Omelet wrote:
>
> > In article >,
> > Sqwertz > wrote:
> >
> >> Delurking?
> >>
> >> Uh, I don't think so. You've been posting here for years. Your
> >> hard-on for me was especially noted.
> >>
> >> You *must* brine turkey breast before you smoke it. If you have
> >> some sodium/potassium phosphates, I'd use a pinch or two of that,
> >> too. You can find that at MT Supermarket. About a teaspoon per
> >> gallon of brine.
> >
> > Tell me more please. That's a new one to me and I do have a turkey I
> > will be smoking. :-)
>
> Phosphates help keep the moisture in the meat. The downside is that
> overuse can make meat rubbery so I always err on the light side.

I wonder if that's what is used in commercial smoked turkeys?
I've bought the ones from HEB (in fact, we are finishing one off right
now) and that meat is slightly rubbery, but not bad.

> I
> know that 1 ts is acceptable for the phosphate mix I use, but It
> probably depends on what mixture of phosphates you use. I have no
> way to know the potency of my phosphates. It is called "accord" and
> there is very little info on the web. These are advertised as for
> use in sausage making.

Thank you!

>
> -sw
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe: