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
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!
Brined, Cured and Smoked
Moderator: TBBQF Deputies
- ChileFarmer
- Forum Star
- Posts: 6602
- Joined: Sun Feb 18, 2007 6:18 pm
- Location: Jacksonville,Texas
- Contact:
Brined, Cured and Smoked
OK, get over it, you lost. God bless America
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
- Papa Tom
- Deputy
- Posts: 6774
- Joined: Sat Jun 30, 2007 9:40 am
- Location: Oak Point, TX
- Contact:
- Boots
- Wordsmith
- Posts: 4717
- Joined: Sat Jul 23, 2011 12:16 pm
- Location: McKinney, Texas, USA!
- Contact:
Re: Brined, Cured and Smoked
Chileman that is some of the prettiest clickers I ever saw. Do up a Turkey this fall so we can see it!
BE WELL, BUT NOT DONE
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
- Jarhead
- Bandolero
- Posts: 630
- Joined: Mon May 09, 2011 6:28 am
- Location: Marionville, MO
- Contact:
Re: Brined, Cured and Smoked
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
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
"Gunny"
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
- atcNick
- Outlaw
- Posts: 1333
- Joined: Sat Aug 08, 2009 7:17 pm
- Location: Longview, TX
- Contact:
Re: Brined, Cured and Smoked
Nice Mr Farmer!!
-Nick
Custom R&O Offset
Lang 84D w/Chargriller SOLD
Weber Performer
22" Weber One Touch Gold Kettle
18" Weber Smokey Mountain
Weber Smokey Joe
Custom R&O Offset
Lang 84D w/Chargriller SOLD
Weber Performer
22" Weber One Touch Gold Kettle
18" Weber Smokey Mountain
Weber Smokey Joe
- egghead
- Egg Master
- Posts: 4288
- Joined: Sun Jul 12, 2009 6:30 am
- Location: Corpus Christi
- Contact:
Re: Brined, Cured and Smoked
WOW!! Nice work CF.
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
XL, Small, and Mini BGE
XL, Small, and Mini BGE
- ChileFarmer
- Forum Star
- Posts: 6602
- Joined: Sun Feb 18, 2007 6:18 pm
- Location: Jacksonville,Texas
- Contact:
Re: Brined, Cured and Smoked
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
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
http://www.spokanespice.com/products.php?secid=37
http://en.wikipedia.org/wiki/Mesh_(scale)
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
http://www.spokanespice.com/products.php?secid=37
http://en.wikipedia.org/wiki/Mesh_(scale)
OK, get over it, you lost. God bless America
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
- limey
- Deputy
- Posts: 3681
- Joined: Sun May 31, 2009 7:10 pm
- Location: Burleson,Texas
- Contact:
Re: Brined, Cured and Smoked
CF, that is some great looking smoked chicken.
Great pics and thanks for sharing the recipe.
Great pics and thanks for sharing the recipe.
How bout some more beans Mr.Taggert? I'd say you've had enough!
R & O Custom Trailer
Weber 22.5 Gold
Weber 22.5 Smoky Mountain
Oklahoma Joe Longhorn Edition
Limey BBQ Co. Competition Team
R & O Custom Trailer
Weber 22.5 Gold
Weber 22.5 Smoky Mountain
Oklahoma Joe Longhorn Edition
Limey BBQ Co. Competition Team
- BluDawg
- Chuck Wagon
- Posts: 3671
- Joined: Fri Jul 10, 2009 9:55 am
- Location: Jonesboro,Tx
- Contact:
Re: Brined, Cured and Smoked
CF that ham looks like chicken I bet it was moist sure looks gud!
Never met a cow I didn't like with a little salt and pepper.
My Blog: Http://acountryboyeats.blogspot.com
Old Country Over/Under
Webber 22" Performer
ECB
My Blog: Http://acountryboyeats.blogspot.com
Old Country Over/Under
Webber 22" Performer
ECB
- tex_toby
- Deputy
- Posts: 4697
- Joined: Wed Oct 22, 2008 9:22 am
- Location: Van Alstyne, Texas
- Contact:
Re: Brined, Cured and Smoked
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!
20" x 40" Party Gator Pit
Custom Mobile Stick Burner
Summerset TRL 32" Built-In Grill
Weber Q2200
48" Custom Firepit
Bertello Pizza Oven
I can't always please everybody. I'm not bacon.
Custom Mobile Stick Burner
Summerset TRL 32" Built-In Grill
Weber Q2200
48" Custom Firepit
Bertello Pizza Oven
I can't always please everybody. I'm not bacon.
- Gator
- Sheriff
- Posts: 6986
- Joined: Mon Dec 11, 2006 3:53 pm
- Location: Coppell, TX
- Contact:
- DATsBBQ
- Deputy
- Posts: 8151
- Joined: Sat Jan 13, 2007 11:15 am
- Location: Yorktown, VA
- Contact:
Re: Brined, Cured and Smoked
Those be 5 star yard birds by any measure. Good job!
Deputy Dave
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
Return to “Sausage and Cured Meats”
Who is online
Users browsing this forum: No registered users and 23 guests