Most of this technique is over in the St.P's thread :
this is very similar : SV boned and tendon'd out TurkeyBr's
SV 140 x 6 , then cold smoked on an inert Weber w smoke pellets.
TB's were on sale @ 79 US Cents / Lb a while ago , Fz. I got 8 , and they weigh in at about 7 - 8 lbs whole.
I do two whole BR's at a time ( i.e. two turkey TB carcasses )
each TB ends up being 4 generous bags , and those weighed in at 2.2 KG trimmed and tied
there is a fair amount of meat left on the carcass even though I have decent knife skills : the back
the carcass etc. Ive tried using that in the iPot for stock , but the result tasted too much like TurkeyFat
which I don't care for, even though I carefully removed all of the skin and any globs of fat.
it might be the higher Temp @ full pressure does something to what little fat is left on the carcass.
as after the de-tendoninzing, I like a similar shape, and the ties help keep that until ChamberVacc'd :
here are 4 bags in the 16 QT Coleman. 2 / bag. fit perfectly w the Anova at 140 . I used Sauer's Prime Rib seasoning
some times I use Penzies Chicago Steak. both are wonderful.
here they are after a rapid cooling w snow in the Sink , and refrigerated over night : 4.2 KG of meat and some might tasty Jus
which Ill freeze.
On the Inert Weber w Orange Wood pellets:
One Hour covered. this is the first time Ive use the O.W. , and it does not have a distinctive ' fruit wood ' aroma. its a bit harsh.
No Neighbors will be stopping over to see ' what's going on in your BackYard ? "
ready for the freezer. they tasted fine , but Im not going to get any more OrangeWood pellets. these taste like " smoke "
I have 4 more FzTB-Br , two are thawing for tomorrow and Ill do the same but w different pellets
and the last two will not be smoked , more like " Turkey dinner " TB's
the work is fairly easy , and the results are spectacular either w or w/o smoke.
