Brined, Cured and Smoked

Sausage making and curing meats.

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ChileFarmer
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Brined, Cured and Smoked

Postby ChileFarmer » Thu Jun 21, 2012 6:58 pm

Chicken: just a simple cure, I do add some mango juice and black pepper. Brined for 2 days then smoked. This is the recipe I used, kinda bland but was super moist and tasty. Needed some spice. Smoked with hickory. CF :D

Simple curing brine: Wet Cure

For every 1 gallon of water, add:

1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)
1 cup granulated sugar
1 cup brown sugar
1 tbsp cure no. 1 pink salt

stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in

Weight down with a partially filled 1 qt or 1 gal. Ziploc bag or bags to keep meat immersed

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure I/O as well as o/i, and/or in and around bone structures, etc.

You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce. The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs. per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces). You can experiment with different concentrations as long as you keep it between those parameters:
Chicken:
smokehouse temp would be around 225° - 235°, internal in the breast would be 160°, thigh would be 170° or thereabouts!
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Re: Brined, Cured and Smoked

Postby Papa Tom » Thu Jun 21, 2012 7:38 pm

Dang they's pretty Bill......
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Re: Brined, Cured and Smoked

Postby Boots » Thu Jun 21, 2012 9:15 pm

Chileman that is some of the prettiest clickers I ever saw. Do up a Turkey this fall so we can see it!
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Re: Brined, Cured and Smoked

Postby Jarhead » Fri Jun 22, 2012 3:31 am

CF, that is a work of art. That is the prettiest yard bird that I've ever seen.
What size is that bag? The only one that I found is this one.
http://store.butchersupply.net/stockinette-bag-cotton-36-inch-100-count-p496.aspx
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Re: Brined, Cured and Smoked

Postby atcNick » Fri Jun 22, 2012 8:39 am

Nice Mr Farmer!!
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Re: Brined, Cured and Smoked

Postby egghead » Fri Jun 22, 2012 9:13 am

WOW!! Nice work CF.
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Re: Brined, Cured and Smoked

Postby ChileFarmer » Fri Jun 22, 2012 9:46 am

Thanks guys. It was a fun thing. And I got to use my smoker, and had some good eats to boot. I to need to buy some more bags. I will be doing this cook again. CF :D

Gunny, being the type person I am. The bags I used were saved from some hams that were given to us last year. I think they must of been 30" or so long. Way to big for chicken. Here are couple links that might help us. CF :D
http://www.spokanespice.com/products.php?secid=37
http://en.wikipedia.org/wiki/Mesh_(scale)
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Re: Brined, Cured and Smoked

Postby limey » Fri Jun 22, 2012 9:32 pm

CF, that is some great looking smoked chicken. :bow:
Great pics and thanks for sharing the recipe.
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Re: Brined, Cured and Smoked

Postby BluDawg » Fri Jun 22, 2012 10:49 pm

CF that ham looks like chicken ;) I bet it was moist sure looks gud!
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Re: Brined, Cured and Smoked

Postby tex_toby » Sat Jun 23, 2012 9:39 pm

WOW CF! I'm camping in Tyler right now, so I hope you don't mind that I'm gonna stop by for a sampling! :)
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Re: Brined, Cured and Smoked

Postby Gator » Sun Jun 24, 2012 6:08 am

Looks great CF!
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Re: Brined, Cured and Smoked

Postby DATsBBQ » Mon Jun 25, 2012 1:17 pm

Those be 5 star yard birds by any measure. Good job!
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