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Dry Cured Chicken W/Qview - Page 2

post #21 of 28
Ron, it looks mighty tasty!!PDT_Armataz_01_37.gif
post #22 of 28
Thread Starter 
Thanks Jeanie. Im glad there was some interest in this post to hopefully put an end to the confusion of brine versus cure, thanks to Ritchtee.
post #23 of 28
Thread Starter 
" " are quotes from Ritchte.

"A gallon should be sufficient for a couple birds...you can compress them with a plate, weighted if necc. to make sure they are fully submerged."

The Tender Quick bag says 1 cup cure to 4 cups water, so you would need at least 3 cups Tender Quick and twelve water, that seems like a lot of Tender Quick. What do you think? That is why I have avoided the Brine cure method.

"The standard for dry curing meats is 7 days per inch of thickness. With the brine cure, you are curing both sides at once, and it is a faster cure due to increased osmotic action with the liquid acting as a catalyst. At 24 hours on a medium chicken I have observed a pretty complete cure thru the thickest part of the breast. You mileage may vary."

Ritch, just wondering on the Tender Quick it makes no mention of the per inch thing, just 4 -8 hours, that seems a little vague, especially with something you have to respect and not go overboard with.

"Ron, I want everyone to enjoy good food and be safe about it. Sometimes I seem to be preaching or soapboxing, but best to err on the side of caution, eh? After all... it's not only US eating..it's THEM too!"

Hat's off to you ritchtee, I feel the same way.PDT_Armataz_01_37.gif
Thanks again!!!
post #24 of 28
The amount of cure used in 2 quarts water is 1 cup, according to the Morton Home Meat Curing guide. So a gallon would be 2 cups. This is for either T.Q. or their Sugar Cure product.

Then they call for refrid. in solution for 24 hours, and remove and allow to sit chilled for another 6-12 hours for salt equalization in the bird.

The 7 days per inch is for SOLID meat. Birds are not really all that solid. I'll scan the page outta the book for ya...
post #25 of 28
Thread Starter 
You da man! I appreciate it. the bag doesn't say crap. I should get that book, as I love to learn and pass it on to anybody that's interested. Is that online?
post #26 of 28
Yeah, Mortonsalt.com I believe...or google Morton.

Wait here http://morton.elsstore.com/view/prod...=21181&cid=178
post #27 of 28
Great lookin bird ron, and this turned into an amazing informative thread. Thanks Rich, can't tell you how many things I have learned from you that I won't remember WHY to do, just to DO. I'm gonna go add my handful of points to your pile. You get some too ron!
post #28 of 28
Thread Starter 
Thank you, thank you, for the points. I know some thought I was nuts because I couldn't expain it like Richtee did. It's been hard to explain without Ritchtee's knowledge. I'm glad I was a helping hand in getting a sticky for this confusing issue. But all the credit goes to Richtee for taking the ball and running with it.PDT_Armataz_01_37.gif

Thanks again, Richtee.,
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