Howdee Howdee to one and all. Few Days back I was bored, so looked in the freezer. I hide stuff in there so I can surprise myself at a later date with something different! I found some 22oz. Cornish hens which are really just baby chickens.
Did a little thinking and decided to cure them which I find is really difficult to do and not dry out the meat in fowl, its pretty much a shoot from the hip and hope to hit type of preparation. Well I am getting better at it though. I like a slight hammy taste but the meat to still be tender and juicy.
I brined/cured the birds in a water, white sugar, brown sugar, canning salt, a pinch of cure, and 2 bay leafs for 48 hours. I then rinsed, patted dry, and left uncovered in the reefer over night.
They didn't have much of a pellicle so I put a fan on them While stuffing with some of my home made boudin.
I then rubbed 'em down with olive oil and sprinkled with Tony's and threw in the smoker at 220 degrees. 220 because low and slow helps maintain the juices.
And an hour later
And two hours later
And on that plate with fresh Homegrown tomato, and steamed brussel Sprouts and sugar snaps (It was healthy ok!) That's a healthy delicious meal!
Oh and on the inside!
Mmmmm..... note that pink tint to the meat? And that boudin stuffing!
Nuthing special just fast easy and delicious........ it was juicy too! Damn I should have made bread! LOL
I was outside erecting my new toy, MES40 Turbo, ok, ok, so Masterbuilt calls it a cold smoker!
10 degree Delta T between the probe and the box. I can live with that. AND SO CLEAN AND SHINY!!!!
It has a night lite! ZOMG Sexy!!
Maybe take that baby out for the maiden voyage this weekend. Odd though, I could operate three smokers off one circuit no problem. I dropped to just the MES30 and turned the garage lights on and tripped the breaker... go figure.
Turbo Charger still needs some more experimentation though!
So, Try curing a baby chicken and stuffing it. It was a pleasant Friday evening diversion. I give it a 8.5, nice rhythm, easy to dance too, words were well thought out, but took a bit of prep time so just an 8.5.
Did a little thinking and decided to cure them which I find is really difficult to do and not dry out the meat in fowl, its pretty much a shoot from the hip and hope to hit type of preparation. Well I am getting better at it though. I like a slight hammy taste but the meat to still be tender and juicy.
I brined/cured the birds in a water, white sugar, brown sugar, canning salt, a pinch of cure, and 2 bay leafs for 48 hours. I then rinsed, patted dry, and left uncovered in the reefer over night.
They didn't have much of a pellicle so I put a fan on them While stuffing with some of my home made boudin.
I then rubbed 'em down with olive oil and sprinkled with Tony's and threw in the smoker at 220 degrees. 220 because low and slow helps maintain the juices.
And an hour later
And two hours later
And on that plate with fresh Homegrown tomato, and steamed brussel Sprouts and sugar snaps (It was healthy ok!) That's a healthy delicious meal!
Oh and on the inside!
Mmmmm..... note that pink tint to the meat? And that boudin stuffing!
Nuthing special just fast easy and delicious........ it was juicy too! Damn I should have made bread! LOL
I was outside erecting my new toy, MES40 Turbo, ok, ok, so Masterbuilt calls it a cold smoker!
10 degree Delta T between the probe and the box. I can live with that. AND SO CLEAN AND SHINY!!!!
It has a night lite! ZOMG Sexy!!
Maybe take that baby out for the maiden voyage this weekend. Odd though, I could operate three smokers off one circuit no problem. I dropped to just the MES30 and turned the garage lights on and tripped the breaker... go figure.
Turbo Charger still needs some more experimentation though!
So, Try curing a baby chicken and stuffing it. It was a pleasant Friday evening diversion. I give it a 8.5, nice rhythm, easy to dance too, words were well thought out, but took a bit of prep time so just an 8.5.
