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Chicken and Cure?? - Page 2

post #21 of 30
Thread Starter 
It was actually awesome.
post #22 of 30
Quote:
Originally Posted by cybball View Post

It was actually awesome.


My Son bought a fully cured Turkey from Deitrich's Meats, the most famous smoked meat processor in SE PA.

 

He heated it up for one of our Thanksgiving Dinners.  My Son and I loved it, but the women---not so much. It looks uncooked, pink & overly juicy.

 

No matter how much we explained it to them, they were not into it.

 

 

Bear

post #23 of 30
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 


My Son bought a fully cured Turkey from Deitrich's Meats, the most famous smoked meat processor in SE PA.

 

He heated it up for one of our Thanksgiving Dinners.  My Son and I loved it, but the women---not so much. It looks uncooked, pink & overly juicy.

 

No matter how much we explained it to them, they were not into it.

 

 

Bear


I regularly have this conversation with my wife.  :)

post #24 of 30
Quote:
Originally Posted by Bearcarver View Post
 


My Son bought a fully cured Turkey from Deitrich's Meats, the most famous smoked meat processor in SE PA.

 

He heated it up for one of our Thanksgiving Dinners.  My Son and I loved it, but the women---not so much. It looks uncooked, pink & overly juicy.

 

No matter how much we explained it to them, they were not into it.

 

 

Bear

 

 

 

Boy you hit the nail on the head. If it was any kind of pink my wife wouldn't have anything to do with it.

 

 

Gary

post #25 of 30
Any time any kind of poultry, my in laws see the smoke ring and say... Is this cooked? Any time I serve any beef medium rare, "Is this cooked?" I have explained the smoke ring, I have explained medium rare beef being safe but it goes in one ear and out the other
post #26 of 30
Thread Starter 
Well, I started 4 whole chickens in Pops Brine solution. I did add the cure. I want to see how that turns out. My dad is going to bring over a whole wild turkey to smoke too. He is going with a standard brine without cure. Smoking should happen either Friday or Saturday. Here is a sneak pic of one of two 2.5 gallon bags.
post #27 of 30
Quote:
Originally Posted by cybball View Post

Well, I started 4 whole chickens in Pops Brine solution. I did add the cure. I want to see how that turns out. My dad is going to bring over a whole wild turkey to smoke too. He is going with a standard brine without cure. Smoking should happen either Friday or Saturday. Here is a sneak pic of one of two 2.5 gallon bags.

It should be good. Will you start a new thread for the cured chicken so people can find it easier.

Happy smoken.

David

post #28 of 30
Quote:
Originally Posted by cybball View Post

Well, I started 4 whole chickens in Pops Brine solution. I did add the cure. I want to see how that turns out. My dad is going to bring over a whole wild turkey to smoke too. He is going with a standard brine without cure. Smoking should happen either Friday or Saturday. Here is a sneak pic of one of two 2.5 gallon bags.


You might want to brine that Wild Turkey a little longer than usual. I have found Wild Turkeys to be very Dry.

We've resorted to only saving the Breast.

 

Bear

post #29 of 30

I'll be interested how this turns out can't wait to see your smoke

 

Gary

post #30 of 30
Thread Starter 
Once done, I will build a hammy chicken post
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