When I saw Pops cured smoked turkeys for his party past week I was total into it. I think when I was a kid my Pop made a cured turkey for thanksgiving once and it was the more tender flavorful bird I ever had. All excited Sunday I slide a 6lber in you special chicken brining tool. But I get ahead of myself.
First I asked Pop to check my idea. Then I washed rinsed and patted dry my bird.
Then I made my cure. Standard Pop's cure brine except for a 1/2 gallon end product.
1T pink cure
1/2C white sugar
1/2C brown sugar
13/32C canning salt
A healthy pinch of herbs de provence
1qt. spring water
Bring to a boil and cool.
Add 1/2 qt. of ice cubes
2 capfuls of maple extract
Now, here's my special chicken curing device loaded with the cure
Here's the chicken
Here he is again slipping into the Jacuzzi
Look how perfectly he fits, see his little toes just barely tipping out the water? When the air tight lid is added no one can run him outta the water. Good bye little chicken I'll be back in two days.
Its been two days. Rinsed and patted dry. Panned and left uncovered in the reefer till tomorrow.
We'll see you tomorrow. I am planning this to be low and slow.
Currently I am thinking for tomorrow;
Cured Smoked Chicken
Corn on the Cob
Honey Wheat Light Bread rolls