Anybody ever tried curing chicken ? say like breasts, thighs, legs then smoking it ?? TQ ??
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Cured Chicken
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Cured Chicken
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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My son cures whole turkeys and slow smokes. They are very good. Kind of Hammy like.sigpic
GMG Daniel Boone
UDS
Weber 22.5" Kettle (blk)
Vision Kamado grill
Weber Genesis Silver
Smokin Tex
MES 40 with legs Gen 2.5
Maverick ET 732
Brown and lime green ThermaPens
2 orange ThermoPops
A-Maze-N Tube 18"
A-Maze-N Smoker 5"x8"
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Yeah..it’s done in the North East a bit... especially smoked poultry. It’s good...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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Originally posted by Richtee View PostYeah..it’s done in the North East a bit... especially smoked poultry. It’s good...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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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"?
Smoked-Meat Certified Sausage Head!
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Originally posted by Doug S. View PostSo 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 ??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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Gotta search for the book..but the info may be here...
http://www.motherearthnews.com/real-....aspx?PageId=5In 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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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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