You really want me to address your comment 🤦🏽🤦🏽. first off, wet and slimy protein is unsafe to work with that's why i pat it dry then remove the skin.( smoked rubbery skin is not fun to eat).second,after an over night salty brine,poultry should be rinsed under running water to ger rid of salt and avoid inedible salty final product.thank you for stopping by👍🏽
Awesome cook! Definitely not gonna beat some homemade deli turkey breast sandwiches 👍thanks for sharing brother, have yourself a great one, you all stay safe!👍🍻🍺👊
Really enjoyed this vid and thanks for sharing your recipe. Small suggestion for your future vids, turn down the vid music, it's hard to hear you sometimes
Video is amazing. Can I ask where you got the idea for sous vide at the end? I’ve always been told that poultry needs to hit 155-160° for it to be safe to eat. Is there a new guideline?
How long can you store it in the freezer? I'm thinking of doing some home made deli meats. Just curious what your experience has been with freezer time. Thanks!
What an incredible cook. I’ll have to give this one a try. You probably said but what temp did you smoke at? Probably low and slow, to lay in the smoke. Also what temp did you cook in the sou vid. Probably 170? Correct me if I’m wrong. Thanks again brother. Keep on cooking
I noticed that you sous vide to 140 …I thought poultry was supposed to go to 165 for safety…your turkey look plenty cooked…what do you think? By the way another great video thank you
If you cook poultry @ 140 for certain amount of time... it will be safe to eat. www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast#:~:text=140°F%20(60°C)%20Chicken%3A%20Very%20Soft,hotter%20end%20of%20that%20scale).
I usually go 1 cup of salt and sugar for 1 gallon of water ,spices a hefty teaspoon of each.you can omit or add spices to the brine at your preference ...thank you for watching
@Backyard Warrior so next you need to start raising a few turkeys then you'll know not only where your food comes from but where your food's food comes from.plus there is something really special when you make a turkey sandwich and the entire meal was grown processed and cut up by you.
Ive done this myself every two weeks for the last year. Cost comes out to about $6/lb and you get real turkey breast, not processed turkey breast like at the deli.
anything stopping you from freezing the other breasts in the vacuum bag before the sous vide. then sous vide them as you need it? im not likely gonna need to have 6 whole turkey breasts cut up at once
basic brine is just equal part salt and sugar, this particular one has a bunch of spices that are optional pepper, cumin,fennel,ginger,turmeric,mace,cardamom,cinnamon,mustard seeds, coriander ,fenugreek and a bunch of fresh herbs
You dry the skin then cut it off. THEN YOU USE HOSE WATER. FAIL.
You really want me to address your comment 🤦🏽🤦🏽. first off, wet and slimy protein is unsafe to work with that's why i pat it dry then remove the skin.( smoked rubbery skin is not fun to eat).second,after an over night salty brine,poultry should be rinsed under running water to ger rid of salt and avoid inedible salty final product.thank you for stopping by👍🏽
Surprised nobody said anything about the garden hose. Let me tell ya something kids we grew up drinking from them hoses and we turned out fine.
Lol…I m one of them kids… our childhood was great💯💯💯
one of my favorite videos of yours!
Much appreciated 🙏🏽🙏🏽
Looks amazing!
thank you
That looks fantastic. Going to have to try that!
Hope you enjoy
Beautiful!!! This is excellent!
Thank you so much!
Awesome!!! Thanks for sharing
Thanks for watching!
Wow. Smoke, sous vide, and that meat slicer! I got to do something like this! Great job man!
Go for it brother.... the final product is worth the time and labor
Great video awesome 👍💯
Thank you 👍🏽
Great vid. I plan on trying this. Thanks
Please do!
Excellent! Thank you.
You are welcome!
Thanks for sharing I'm definitely going to be try this. Looks yummy 😋
Please do!
Looks good!
thank you
Awesome cook! Definitely not gonna beat some homemade deli turkey breast sandwiches 👍thanks for sharing brother, have yourself a great one, you all stay safe!👍🍻🍺👊
🍻🍻🍻 brother
Nice Results lot of work and equipment.
It was worth it though 💯💯...thank you for watching 🙏🏽🙏🏽
Looks great! I'm getting to do the same thing except with chicken breast.
Anything to eat clean is in my book💯💯
"Nowadays nothing is cheaper." Ain't that the truth.
💯💯
Try to say it now a day’s 😢
That was like a Colonel Sanders brine.. 11 herbs and spices :). Looks great!
Oh yes!
❤
👍🏽👍🏽
Really enjoyed this vid and thanks for sharing your recipe. Small suggestion for your future vids, turn down the vid music, it's hard to hear you sometimes
will do💯💯💯 thank you for the feedback and thank you for watching 🙏🏽🙏🏽🙏🏽
Like a boss 👍😊
Thanks for the visit
Video is amazing. Can I ask where you got the idea for sous vide at the end? I’ve always been told that poultry needs to hit 155-160° for it to be safe to eat. Is there a new guideline?
look up Kenji Lopez ...he has multiple articles regarding this topic
I came for the tutorial but I stayed for the jazz
🎶🎼🎵
Nice video. You mentioned it would last a few weeks in the freezer. Ii that the shelf life in the freezer or how long it would last at your house?
no just how long before my kids devour it😂😂 if vac sealed..it could last few months before it burns
Wow, nicely done. What temp do you smoke it?
250
How long can you store it in the freezer? I'm thinking of doing some home made deli meats. Just curious what your experience has been with freezer time. Thanks!
Id it's vac sealed, it will last months ..if not, it'll freezer burn in a couple weeks.
I got a smoker recently but I don’t have room for a sliver and sour vide… that’s next on my list
one at the time👍🏽
Man thats the best. I love good turkey breast. Awesome vid man
thank you brother... always appreciate the love 🙏🏽🙏🏽
What an incredible cook. I’ll have to give this one a try. You probably said but what temp did you smoke at? Probably low and slow, to lay in the smoke. Also what temp did you cook in the sou vid. Probably 170? Correct me if I’m wrong. Thanks again brother. Keep on cooking
Thank you...smoked at around 225 -230F and sous vide at 140F for 4 hours
I noticed that you sous vide to 140 …I thought poultry was supposed to go to 165 for safety…your turkey look plenty cooked…what do you think? By the way another great video thank you
If you cook poultry at 140 for a long period of time ...it will be safe to eat
looks great but how is it safe at 140 degrees? i thought poultry needed to be at 165 degrees
If you cook poultry @ 140 for certain amount of time... it will be safe to eat.
www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast#:~:text=140°F%20(60°C)%20Chicken%3A%20Very%20Soft,hotter%20end%20of%20that%20scale).
How much liter of water in the brine and weight of each spice
I usually go 1 cup of salt and sugar for 1 gallon of water ,spices a hefty teaspoon of each.you can omit or add spices to the brine at your preference ...thank you for watching
Where do you buy an on the bone double breast bagged like that?
Publix if you are in the south east .
So what was the cost per lb? Just curious! I think it’s rather fun to make them at home than it being cheaper!
I wasn't trying to save money as much as I was trying to feed clean food to family 💯💯. and it's something fun I like to do...Thank you for watching
@Backyard Warrior so next you need to start raising a few turkeys then you'll know not only where your food comes from but where your food's food comes from.plus there is something really special when you make a turkey sandwich and the entire meal was grown processed and cut up by you.
Ive done this myself every two weeks for the last year. Cost comes out to about $6/lb and you get real turkey breast, not processed turkey breast like at the deli.
Can you link your slicers
BESWOOD 10" Premium Chromium-plated Steel Blade Electric Deli Meat Cheese Food Slicer Commercial and for Home use 240W BESWOOD250
Heres a tip, next time you make some feel free to send me some lol
why not
Were can buy one
Walmart or publix
anything stopping you from freezing the other breasts in the vacuum bag before the sous vide. then sous vide them as you need it? im not likely gonna need to have 6 whole turkey breasts cut up at once
you can do that too...cook as you go
French Voice From Sponge Bob : 2 weeks later…
It was a good one
Any chance you can throw out your recipe for the brine? Unfortunately my hearing is terrible so i could only catch a couple of the ingredients😔
basic brine is just equal part salt and sugar,
this particular one has a bunch of spices that are optional
pepper, cumin,fennel,ginger,turmeric,mace,cardamom,cinnamon,mustard seeds, coriander ,fenugreek and a bunch of fresh herbs