Curing Chicken | Smoking Meat Forums - The Best Smoking Meat …
Aug 29, 2008. #1. Got a 3 1/2lb. fryer in the brine tonight. 10 cups water, 1/4 cup salt and 1/2 cup brown sugar with a tsp. of instaCure nitrite. Stirred well and chicken dropped in. Let it brine from Thurs. night to Sunday morning, and smoke it for smoked chicken!
Smoked Whole Chicken - Smoking Meat Forums
Aug 29, 2022 · Grilled Chicken with Spinach Alfredo over Pasta 12 large B/S chicken breasts 2lb pasta, dried 1qt heavy cream 1c whole milk 4c Parmesan, shaved 1- 8oz cream cheese, softened 9oz-18oz spinach, fresh (9oz is usually one bag, I normally use a bag and a half) 4T butter, unsalted 4T flour 2T... www.smokingmeatforums.com.
Chicken Without the Skin - Smoking Meat Forums
Jan 25, 2021. #2. I haven't done a full skinless bird, but I've done lots of skinless thighs and breasts. Coat the skinless chicken with oil and seasonings. I use a spray can for the oil. Then smoke with a low temp like you would beef or pork, 225 …
Need to rest a whole smoked chicken? - Smoking Meat Forums
3,555. Florida. Aug 10, 2008. #2. I like to rest all the meat I do. It lets the juice go back up into the meat just like a brisket. I usually give it about 15-20 minutes. Just my 2 cents. Good luck on your bird.
Smoked chicken hearts? - Smoking Meat Forums
Aug 6, 2014 · Next I would wrap them in bacon and toothpick them. I would then lay them on a disposable pan and spray them down with olive oil. I'd smoke at 225 for two hours and give one a try. If you think by taste they can use longer, give them …
Smoking whole chickens, with or without the skin on, what is best?
Jan 21, 2016 · Hi all, I enjoy smoking whole chickens, brine overnight then smoked at 230 degrees till done. The issue I have is the skin usually is a bit rubbery. So I was wondering, how does it effect the chicken if i remove the skin beforehand, then brine over night, season then smoke it up. Would it dry out with the skin removed? Thanks for the input.
smoked wrapped chicken gizzards - Smoking Meat Forums
Sep 8, 2019 · heres the gizzards here, with the bacon. may sure you go through all the gizzards and wash them good, make sure to look them over and pull off the green looking junk on some of them. then wrapped them up with the good stuff. put some of jeffs rubs on them and headed to the smoker. smoke them on 300 degrees until internal temps reached 165 degrees.
Smoked Peruvian Chicken - Smoking Meat Forums
160. Jul 26, 2024. #1. Peruvian smoked chicken is one of my all time favorites. Steve Raichlen's recipe is a great base which you can tweak. If you decide to make this, I highly recommend getting huacatay paste and aji amarillo which you can order from Amazon. I also add in the aji rico sauce to add a kick. The green sauce is a must to dip the ...
Smoked chicken quarters (without rubbery skin)
Nov 10, 2019 · To avoid the rubber chicken (or turkey) skin issue, I pop mine into an oven at 425F near the end of the smoke. When the skin sizzles, start your timer and give it 2 or 3 minutes - until it looks right.
Brine cured chicken breast Morton's Tender Quick
Nov 6, 2017 · Must have been the week for curing poultry . I've been messing with this for awhile , following a Poli recipe . The amount of TQ he uses and the amount listed on the bag is 2 different things . Did some homework and ended up in between . So bone in …