#11  
Old 01-31-2014, 10:51 AM
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Join Date: May 2011
Location: UK
Posts: 198
Default Re: Using Wood Fired Oven For Christmas?

We have to use the outdoor oven, as we have no indoor kitchen! We are having a mid lie crisis...doing a barn conversion.

Renovation of Flint House Barn

70% complete, this year we will get it finished. I am glad I completed the pizza oven before starting on the barn.
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  #12  
Old 01-31-2014, 12:08 PM
Master Builder
 
Join Date: May 2011
Location: South Australia
Posts: 548
Default Re: Using Wood Fired Oven For Christmas?

Chaps, I eat turkey if it is put in front of me, but I'm not fond of it as I find the meat a little (unpleasantly) sweet. Meat and sweet don't go together as far as my taste buds go. I run a mile from sugar/honey based marinades, though I make an exception every couple of years for sweet and sour pork from the Chinese takeaway.
Ticks the missus off no end.
Anyway, she does a pork dish where the meat is brined for a couple of hours before cooking, and it does a great job of tenderising the meat and generally changing the texture.
I see you guys brine the turkey overnight. What effect does it have?
I expect it would help with tenderising the meat, but does it reduce the sweetness?
How much salt in your brine?

PS your barn looks fabulous Graham.

Last edited by wotavidone; 01-31-2014 at 12:12 PM.
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  #13  
Old 02-03-2014, 11:58 AM
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Join Date: May 2011
Location: UK
Posts: 198
Default Re: Using Wood Fired Oven For Christmas?

Thanks, it will be later this year, when it is completed. But I have a mammoth move as I built the WFO too near the house! S we have to move it around 100 metres to another location that I am planning a Big Green Egg too.
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  #14  
Old 02-03-2014, 12:13 PM
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Join Date: May 2013
Location: Ireland
Posts: 154
Default Re: Using Wood Fired Oven For Christmas?

Wotavidone, I'm with you on the sweet meet thing. I was also never a huge fan of Turkey until I visited the US and got to taste smoked turkey from a shop called wholefoods. I fell in love with the stuff. I've since bought a smoker and tried with no success to replicate it. I will persevere until I get there!! Ive started brining poultry too, one I oversalted had to be binned as it was too salty. I do find that brining results in a more moist end product

Last edited by RichC; 02-03-2014 at 12:15 PM. Reason: typos
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  #15  
Old 02-03-2014, 05:09 PM
Master Builder
 
Join Date: May 2011
Location: South Australia
Posts: 548
Default Re: Using Wood Fired Oven For Christmas?

Keep trying mate. Nothing more satisfying than smoking your own meats.
I do a hot-smoked snapper that leaves the commercial stuff in the shade.
I've also managed a palatable venison jerky.

I recommend this book. Perhaps the most important piece of information is the stuff on weighing the meats before and after smoking. I've never seen another book that even mentions the appropriate weight loss for any smoked meat.
Written by a bloke who lives quite close to you, so the information should match your climate somewhat.

http://www.amazon.co.uk/Home-Smoking...mm_pap_title_0
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  #16  
Old 06-24-2014, 01:04 PM
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Join Date: May 2011
Location: UK
Posts: 198
Default Re: Using Wood Fired Oven For Christmas?

Sorry, why is the weight loss important.
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Finishing the WFO will come after the barn is completed
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