Smoked Chicken (Brined & Cure No 1 )
Just reading Yukons thread about smoking chooks and thought I'd put this up.
They come out very nice and have a delicious salty/ham chicken smoked flavour (well we like 'em at home )
I cut them in half along the backbone/breast.
They were round 1Kg or 2.2lb per chook.
4 litres water
3 gms Cure No 1.
2 cups salt
2/3 cup dark brown sugar
touch of garlic
" " chilli
This was enough to cover 6 x 1/2 chooks quite well...refrigerate .
It came up about 40% on the salinometer. Eight hours then wash well in fresh water, pat dry.
Three hours in the smoker and took internal meat temp (breast) to 85C.
Vacuum packed most of them the next day, they are very tasty and the brine/cure has penetrated well. Six hours in brine would probably done at a pinch.
I'll find a pic.