Soaked for 4 days.
Seasoned with some Jamaica chicken seasoning and on the rotisserie over oak.
Bout half way done.
High heat cured chicken.
Yes it was fully cooked.
Nice. I like smoked and cured poultry. The Cure making the Leg Quarters Pink, is the exact reason I never make cured chicken for company. To much time explaining, it is supposed to be that way and why...JJ
That's when I say "OK. I'll eat it. Nice knowing you, I'll be dead in a few days."
Same goes for "my bacon is raw" after it's been in blistering hot oil for ten minutes..
Huh, never saw that briner before...neat tool. The cured bird I've done before, except not whole, just pieces...either way, the cured flavor and texture...mmm...it's good eats. Yours looks scrumptious!!!
It's been way too long since my last round, though...can't remember when, so yeah, too long...I do have a few bags of TQ tucked away in my stash, soooo...
Thanks for sharing!!!
Nice Job Adam!!
Looks Great !!----
My Son Smoked a Cured Turkey (from Dietrich's Meats) for Thanksgiving one time----We had to assure Mrs Bear a Bunch of times---"IT"S DONE, MOM !!!"
It was Fantastic!!