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  • Cured Chicken

    Anybody ever tried curing chicken ? say like breasts, thighs, legs then smoking it ?? TQ ??
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  • #2
    My son cures whole turkeys and slow smokes. They are very good. Kind of Hammy like.
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    • #3
      Yeah..it’s done in the North East a bit... especially smoked poultry. It’s good...
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      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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      • #4
        Originally posted by Richtee View Post
        Yeah..it’s done in the North East a bit... especially smoked poultry. It’s good...
        So would you just rub the TQ in and how much ? then just refrigerate for a few days ?? Poultry around here is pretty cheap these days so I thought maybe I'd mess with some Skin on or off ??
        Masterbuilt Stainless Steel 40"
        Weber 22.5" WSM
        Weber Performer W/rotisserie X2
        Weber 22.5" Kettle Silver
        Weber 22.5" Kettle Gold
        Weber 1990 22.5" 3 Wheeler
        Weber 18.5" Kettle
        Weber 18.5" Bud Light Kettle
        Weber Smokey Joe
        GMG Daniel Boone
        Pit Barrel Cooker
        Maverick ET 73 and ET 732
        6X8 A Maze N Smoker and Tube Smoker
        Fastest Themapen on the market BLACK
        The Vortex

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        • #5
          I've made chicken Pastrami, really good. Breast and proceed just like a beef recipe.
          Mark
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          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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          • #6
            Originally posted by Doug S. View Post
            So would you just rub the TQ in and how much ? then just refrigerate for a few days ?? Poultry around here is pretty cheap these days so I thought maybe I'd mess with some Skin on or off ??
            Most of the stuff I have seen is brine cured. But yeah... you could use a tablespoon an Lb mixed with your spices and rub outside...AND inside. I think there’s something in Morton’s book on it..let me see if I can find it.
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              Gotta search for the book..but the info may be here...

              http://www.motherearthnews.com/real-....aspx?PageId=5
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                We use Pop's brine on chicken thighs and quarters. Basically one tablespoon cure #1 per gallon of water along with your salt, sugar, onion, and garlic. Let sit for a couple of days then smoke. You do get that Hammy taste like the disney turkey legs, but for a whole lot less $$$$$ If I get a batch of large leg quarters I will inject them also.

                Barry.

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