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A page out of Morton Salt's Home Guide to Meat Curing. Good general info for both whole bird and parts curing. Try it...really fills out the flavor even in a roasted bird!
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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 -
I tried a recipe from SMF (pre crash days LOL) I think Ronp did with just curing the thighs with the tenderquick recipe(dry). The chicken turned out good and moist, but was too salty tasting for me. I did them in the CB silver.
I will probably brine them next time, or marinade.
Thanks for the link Rich.:)Lang 60 Mobile deluxe
Captain-N-Smoke BBQ Team(retired)
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Takes allot of work and an open mind to make good sense.
Praise the Lord and pass the Cannabis. -
Did you rinse the parts before cooking? Also, be careful about added salt in any other seasonings used.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 wattsComment
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thanks for that rich...
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Thanks for the info Rich.sigpicComment
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