Chicken and Cure??

Discussion in 'Poultry' started by cybball, Jan 25, 2015.

  1. cybball

    cybball Fire Starter

    I am kind of newer to smoking. Been doing sausages mostly. I know that when doing sausage, cure is used to prevent botchulism. That to me makes sense. I don't, however understand why most poultry, when smoked, only uses a brine without cure. I have done chicken and ribs in the past without cure. Should I be curing chicken? If not, why? Thanks!!! Jason
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Cure is used on whole meat to be able to smoke it low & slow for longer than 4 hours, and for the cured flavor.

    Chicken is done in less time & needs to go to 165° IT.

    You can cure Chicken if you want a Hammy taste, and I use cure on Ribs to make "Bacon-On-A-Stick":

    Link:

    Bacon-On-A-Stick       

    Bear
     
    Last edited: Jan 25, 2015
  3. Jason

    Chicken doesn't need cure because you are going to cook it faster. You are not going to be in the danger zone 40°-140° for more than 4 hours.

    Yes you can use cure and it will give it a ham like flavor.

    This is a cured Cornish Game hen.


     
  4. I was reading while Bear was typing [​IMG]
     
  5. cybball

    cybball Fire Starter

    Awesome. Thanks. I hadnt thought of it as a timing issue. Going to do a few this week. ;)
     
  6. Are you thinking of "Brining   I usually brine my birds

    Gary
     
  7. cybball

    cybball Fire Starter

    Yep. I will brine them. Thought I would do around 6 birds. i will freeze some for later and the family will eat a couple right away.
     
  8. I like to do a few when I fire up the smoker. A full smoker is a happy smoker.

    Happy smoken.

    David
     
  9. cybball

    cybball Fire Starter

    I was at the store today and whole chickens are cheaper. I do love smoked chicken. :)
     
  10. Have you looked at spatchcocked chicken? It cooks a lot faster.

    Happy smoken.

    david
     
  11. cybball

    cybball Fire Starter

    That is exactly what I had in mind!!
     
  12. Remember to post a Qview!

    Happy smoken.

    David
     
  13. cybball

    cybball Fire Starter

    Will do!
     
  14. [​IMG]
     
  15. I'll be watching,  I do chicken quite a bit

    Gary
     
  16. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I just cured a turkey and cooked it hot and fast. Not necessary for safety in my case but the end result was a tender juicy bird with a somewhat but not overwhelming ham flavor. Really delicious! Search Pop's Brine. Keep us posted!
     
  17. timberjet

    timberjet Master of the Pit

    I love cured smoked turkey. Never have cured chicken though, yet.
     
  18. cybball

    cybball Fire Starter

    I've tried smoked turkey that was smoked and had a slight ham flavor and was pretty pink. Sounds like it was cured.
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds like it was----Those are the symptoms!![​IMG]

    Bear
     
  20. Don't think I have ever had a cured smoked turkey,   Just brined and smoked

    Gary
     

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