Good Day "35"

I lost my post....so here goes again...Basic Seasoning Salt.

1/lb., 10 oz table salt...1 tablespoon onion powder, 2 tablespoons, celery salt, 1 tablespoon garlic powder, 2 tablespoon paparika, 4 tablespoons black pepper, 4 tablespoons white pepper, 2 tabelsppons dill, 4 tablespoons sugar....I modified it to leave out so much salt. but if you can get any of these spices in an salt blend, add it if you want instead.Tthis has to be mixed up in an bowl and then put into and quart canning jar with an lid and shaken and let to blend the flavors several weeks before using. for an Turkey..rather as an Christmas gift, or for Thanksgiving....let it thaw out slightly two days beforehand and use the rub on it. Let it finish thawing out in the refrigerator, covered until you go to smoke it in an couple of days. I cold smoke mine. I use two enpty tuna fish cans under my old time BBQ grill out back and add slightly wet apple chips, lite them...put the turkey on an cookie sheet and the cans beside it and turn on the element down low to keep the cans hot and "smoking", then shut it off....shut the lid down on the BBQ grill good an tight also .. do this until  you  get an light smokey smell to the flesh of the turkey...about half to one hour depending on the weather outside. Then I take the turkey back in and oven roast it...the smoking should not cook the turkey..but in some cases if it does...any turkey with an pop-up timer in it..will generally let you know it's done earlier then planned... or if the leg joint moves easiy. It makes excellent sandwhich rolls afterthe meal the next day or that night with extra dressing...and I use to make cornbread and bacon (with celery/onions/whole kernel corn and chix broth) or apple/sage and crumbled sausage (with celery/onion and chx broth)I made my gravy from the neck and giblet meats that are allowable (no liver), cut in tiny pieces....and turkey gravy mix...as the roasted and salted drippings sometimes could only be used as an flavoring to the gravy made otherwise without it being to salty...it depends on your preference.

Now...if you want this basic seasoning spicey..add 1 tablespoon of mace or/and nutmeg...if you want it hotter...add 1 tablespoon curry powder or dry mustard. If you use an smoker oven to smoke your turkey...it should be around 200 degrees to 225 degrees...no hotter.

If your lucky to have an "chef"...give him the reciepe and let him cook it. But if your stuck out in some remote cabin somewhere and "roughing it'...it can be pretty tastey eating. Now I leave you all alone for an bit. Cathy keep the receipe as many of my receipes I find these days "missing" for some reason. One reason I tend to want to share them...as we say in geneaology..shared information may be revised through the years, but it's seldom lost forever.

Nice to have "seen" you Cathym!! As well as all the rest of you lot !

Hope it was a good day for all,,, Nighty Night..

Hi to all POEsters...

You mean 'leaf' gathering James don't you

....and you'll 'leave' it to the wife, you're all heart mate! LOL