Well talk about unexpected this was one experiment that went as well as creating fire, light, computers or basically anything worth noting!
I was going to do a more extended thread about the sides as well as the main dish. I did some "dirty" rice as well as some smoked then steamed broccoli but that's whatever, good but fudge all that because we're here to talk about turkey.
Now I'm not just talking turkey here, I'm talking about white meat poultry that has been pork brined and brought into this world with an uncertain fate.
Without going into a long and detailed description of flavors and textures of the finished product (it's late and I gotta get some sleep) I can say this without any shame...
To Hell with ham/pork!
If I can eat turkey that had this taste and texture then I don't see ay reason to ever eat ham again!
Now I'm not saying this about sausage or bacon or ribs BUT when it comes to a ham that is a whole different story.
I didn't know what to expect with this and I am so glad I tried it.
The turkey was super moist, had a nice firm yet tender texture that you would expect from a perfectly cooked ham but even softer/more tender than the chew of a ham.
It also didn't have the turkey flavor I had expected but was more along the lines of a light ham, probably would have been even more pronounced had I let it brine for 24 hours, and if I had closed y eyes I would have had a hard time distinguishing this from a premium, top of the line cut of ham.
I think I am having a hard time describing this as accurately as my taste buds want me to so I hope maybe the pictures will do it some justice and I also hope that someone else will give this a try so I know that I'm not crazy.
I mean turkey, pork brined comparable to some of the best ham I have had in my life yet a thousand times better for you...
Am I crazy? That's a good question...
Does the pork brine work wonders on other cuts of meat? I think so but right now it's just a theory until I can have my test confirmed by another member...
Is Rich a seasoning God among Men? Well...I definitely place my faith in him...
Seriously, try this, words cannot express...
Sorry for the rambling, just trying to express how amazing this all worked out.
Now on to the show
Spritzed with some Red Stag JB black cherry and water
Pulled when it hit 161 and rested under tented foil for 10 minutes
Sliced pics, look at how amazingly moist! Can't imagine how good this stuff would be on something like a loin
I would like to thank Rich for all the great samples I have received, for his wonderful palate that knows what good Q needs and for his ancestors who ultimately created him and were a direct result of the world being introduced to the line of Mad Hunky products.
to you Rich for all that you do
Anyone ever wonder what some poultry brined in Mad hunky Pork Brine would taste like?
Linear Mode
