just s quick update on my SV - > smoked turkey
farther up on this thread I posted about my SV turkey breasts
which I first remove the tendons then SV , and then cold smoke on my off Weber w hardwood pellets
one of the finest things and easy things I make. in bulk.
8 Fz TB's , about 9 lbs + in the bone
I noticed that the TB-smoked were a bit dry after use dint hem for sandwiches and hot for a turkey dinner
not that dry , but dryer than the non-somked.
there was of course a little jus in the bag before smoking , and for some reason I did not put that back in the new bag
post smoke , but added it to some Fz stock I made w the iPot from the carcass
I added that back to the new bag , vac's and froze
for the last 2 whole TB I did this way
much much much juicer than those TBs smoked and bagged w/o the jus.
a keeper for me.
a bit of a P.S.:
after mangling the TB's to get out those tendons , which don't SV well
and outs well worth doing w TB and CB
I tie them up with kitchen twine to get a decent shape for The Bag.
don't forget to remove them each time you use a TB or CB.
they can get imbedded in the meat.
kitchen twine does not SV well to tenderness
