turkey sandwich meat-cured
Posted: Sat Nov 21, 2020 6:29 pm
4-6 turkey breasts
cure: 1/4 cup kosher or pickling salt
3/4 tsp pink curing salt (mortins or similar)
2 tbsp ground sage
2 tbsp ground black pepper
6 tbsp parsley flakes
2 tbsp ground thyme
rub cure all over meat and seal into ziplock bags and put in fridge for 5 days turning over 2xday
wash meat 4 hours in cold water changing the water every 30 minutes to desalt the meat
drain and cover with rub and put in fridge overnight. rub recipe is as above with only prsley sage pepper and thyme, ground very fine
next day cover in foil and bake in oven at 225F until probe tender and 170F internal temp
let rest in fridge overnight before slicing.
cure: 1/4 cup kosher or pickling salt
3/4 tsp pink curing salt (mortins or similar)
2 tbsp ground sage
2 tbsp ground black pepper
6 tbsp parsley flakes
2 tbsp ground thyme
rub cure all over meat and seal into ziplock bags and put in fridge for 5 days turning over 2xday
wash meat 4 hours in cold water changing the water every 30 minutes to desalt the meat
drain and cover with rub and put in fridge overnight. rub recipe is as above with only prsley sage pepper and thyme, ground very fine
next day cover in foil and bake in oven at 225F until probe tender and 170F internal temp
let rest in fridge overnight before slicing.