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Just dropped a few of these into some of Pop's brine and into the fridge for a few days to cure. I've only done ducks like this before so we'll see how these little chickens do!
Just finished the birds today. They spent 4 or 5 days in pops brine. I used his standard recipe of 1 TBS of curing salt, 1 cup sugar, 1 cup brown sugar, and I only used 3/4 cup of kosher salt per 1 gallon of water. They had a nice hammy taste to them. They were a touch salty for my wife but my kids devoured them. Not too shabby. Here's a pic.