You Threw my Honch in the Fryer!
Why it works: Cured with curing salt, brown sugar, salt, and Smoked to 165, then fried to 175. you want to do poultry at a higher temp like 275, because the skin needs to be rendered. If not it can be chewy.
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Ingredients:
Brine
Brown sugar
salt
water
curing salt (progue powder 1)
Smoke
Applewood chips
Fryer
Peanut oil
Instructions: Brine for atleast 6 - 12 hours
Set smoker to 275
Pat down turkey, rub with oil, dry season
Smoke for 2:30 minutes
Skin should be rendered,
Check internal temp. You need 175 to 185.
Plating Instructions
Tasting Journal
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