SMOKED TURKEY BREAST for DELI MEAT

[@johnabardenhagenjr1119]

You dry the skin then cut it off. THEN YOU USE HOSE WATER. FAIL.

[@BackyardWarrior]

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👍🏽

[@ripteye]

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.

[@BackyardWarrior]

Lol…I m one of them kids… our childhood was great💯💯💯

[@thienpham911]

@@BackyardWarrior not if you live in northern ohio. the water and lake has rainbow color due to the oil spillage...you'll become x-man haha

[@shredead]

I came for the tutorial but I stayed for the jazz

[@BackyardWarrior]

🎶🎼🎵

[@wakeuptoBlessings]

Love this video! I was looking thru deli Turkey vids. Found yours. Combines my love of smoked meats and homemade deli style. Inspired!

[@BackyardWarrior]

Glad you did brother 👍🏽👍🏽

[@wr3add]

Definitely trying this💯 thanks bro🤘🏻🔥🤘🏻

[@BackyardWarrior]

Hope you enjoy

[@rubylenebrooks8453]

Thanks for sharing I'm definitely going to be try this. Looks yummy 😋

[@BackyardWarrior]

Please do!

[@52LEEB]

Great video awesome 👍💯

[@BackyardWarrior]

Thank you 👍🏽

[@Trumpetmaster77]

Beautiful!!! This is excellent!

[@BackyardWarrior]

Thank you so much!

[@ElSenorBbq]

Wow. Smoke, sous vide, and that meat slicer! I got to do something like this! Great job man!

[@BackyardWarrior]

Go for it brother.... the final product is worth the time and labor

[@tommyn.125]

Great vid. I plan on trying this. Thanks

[@BackyardWarrior]

Please do!

[@USA__2023]

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?

[@BackyardWarrior]

no just how long before my kids devour it😂😂 if vac sealed..it could last few months before it burns

[@johnknapp6328]

Nice Results lot of work and equipment.

[@BackyardWarrior]

It was worth it though 💯💯...thank you for watching 🙏🏽🙏🏽

[@JamesHamm-jv9xy]

Looks amazing!

[@BackyardWarrior]

thank you

[@francoj8751]

"Nowadays nothing is cheaper." Ain't that the truth.

[@BackyardWarrior]

💯💯

[@daanski82]

Try to say it now a day’s 😢

[@2005Pilot]

Awesome!!! Thanks for sharing

[@BackyardWarrior]

Thanks for watching!

[@antoinemichaels4909]

looks great but how is it safe at 140 degrees? i thought poultry needed to be at 165 degrees

[@BackyardWarrior]

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).

[@markopalikko6986]

Excellent! Thank you.

[@BackyardWarrior]

You are welcome!

[@jccarp2]

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?

[@BackyardWarrior]

look up Kenji Lopez ...he has multiple articles regarding this topic

[@jakewoodisgood1]

one of my favorite videos of yours!

[@BackyardWarrior]

Much appreciated 🙏🏽🙏🏽

[@ragecakes4371]

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

[@BackyardWarrior]

will do💯💯💯 thank you for the feedback and thank you for watching 🙏🏽🙏🏽🙏🏽

[@blakjac852]

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!

[@BackyardWarrior]

Id it's vac sealed, it will last months ..if not, it'll freezer burn in a couple weeks.

[@jamesgunn5358]

That looks fantastic. Going to have to try that!

[@BackyardWarrior]

Hope you enjoy

[@charlescampbell5494]

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

[@BackyardWarrior]

you can do that too...cook as you go

[@BehindtheGarageBBQ]

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!👍🍻🍺👊

[@BackyardWarrior]

🍻🍻🍻 brother

[@jjj3688]

Where do you buy an on the bone double breast bagged like that?

[@BackyardWarrior]

Publix if you are in the south east .

[@commonsense2607]

Wow, nicely done. What temp do you smoke it?

[@BackyardWarrior]

250

[@OffsetRookie]

That was like a Colonel Sanders brine.. 11 herbs and spices :). Looks great!

[@BackyardWarrior]

Oh yes!

[@JamesHamm-jv9xy]

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😔

[@BackyardWarrior]

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

[@TURTLEORIGINAL]

French Voice From Sponge Bob : 2 weeks later…

[@BackyardWarrior]

It was a good one

[@armandoa5468]

Looks good!

[@BackyardWarrior]

thank you

[@Theblackbumblebee]

Can you link your slicers

[@BackyardWarrior]

BESWOOD 10" Premium Chromium-plated Steel Blade Electric Deli Meat Cheese Food Slicer Commercial and for Home use 240W BESWOOD250

[@delicraft4038]

How much liter of water in the brine and weight of each spice

[@BackyardWarrior]

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

[@MNIU_]

I got a smoker recently but I don’t have room for a sliver and sour vide… that’s next on my list

[@BackyardWarrior]

one at the time👍🏽

[@ofreezyx1299]

❤

[@BackyardWarrior]

👍🏽👍🏽

[@donaldgates8777]

Were can buy one

[@BackyardWarrior]

Walmart or publix

[@farzadarafjamil411]

So what was the cost per lb? Just curious! I think it’s rather fun to make them at home than it being cheaper!

[@BackyardWarrior]

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

[@MatthewQuinton]

@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.

[@jccarp2]

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.

[@BackyardSmoke614]

Man thats the best. I love good turkey breast. Awesome vid man

[@BackyardWarrior]

thank you brother... always appreciate the love 🙏🏽🙏🏽

[@ZERO_42069]

Heres a tip, next time you make some feel free to send me some lol

[@BackyardWarrior]

why not

[@blainecelestaine4543]

Like a boss 👍😊

[@BackyardWarrior]

Thanks for the visit

[@pimpwithnostick52]

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

[@BackyardWarrior]

Thank you...smoked at around 225 -230F and sous vide at 140F for 4 hours