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cure-brined dry-rubbed smoked wings and thighs
I did some drumsticks the same way last night. 2% w/w kosher salt and light brown sugar each and 200 ppm nitrite in the brine. After 48 hours in the brine, the chicken just started to take on a pink color. I don't want to increase the nitrite any more so I will try a longer brine. They come... -
Yard Bird Lunch Meat
Thanks Al but embarrassingly that wasn't the plan! I couldn't tell the difference between the chicken and turkey breasts when they were raw out of the brine. Doesn't really matter though, tastes good and I would probably do it intentionally next time! -
Pastrami sammichs and sausage with sour kraut!
Looks like some tasty food. I'm curious about the bread recipe, we'll have some pastrami ready this weekend.- dstar26t
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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Bacon and lunch meat at the same time
For the record, I threw out the belly and felt awful about it. Didn't want to cook it to 160F. Kept the chicken and turkey though.- dstar26t
- Post #6
- Forum: General Discussion
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Yard Bird Lunch Meat
I was gifted one of those Chef's Choice 615 slicers over the holidays from myself so I thought what better meat than lunch meat to break it in. Made up some of Pop's full strength brine and put some turkey and chicken breasts in there. Subbed the cane and light brown sugar with maple sugar and... -
Cracklins
Picked up a fresh pork belly to make some bacon and had the butcher cut the skin off. I don't use the term butcher in an endearing manner this time. Anyway, cut the skin into strips as best I could and boiled them. Found this recipe on that fantastic ribs website, or something like that... -
cracklins smoking.JPG
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cracklins rubbed.JPG
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cracklins cut.JPG
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cracklins boiling.JPG
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400F fire.JPG
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lunch meat sliced.JPG
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lunch meat rubbed.JPG
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lunch meat resting.JPG
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lunch meat cooking.JPG
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lunch meat
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cure-brined dry-rubbed smoked wings and thighs
Thanks all. I went pretty weak on the curing-brine this time (75 ppm nitrite). Stepping it up tonight. I want to approach the cusp of pink meat while keeping the nitrite as low as possible. -
cure-brined dry-rubbed smoked wings and thighs
Made a weak curing brine based on Pop's and put some wings and thighs in it for 48 hours. Rinsed and dried them and put a dry rub on. Then cooked/smoked them in a smokenator equipped Weber kettle with charcoal and pecan @ 300F until 160F IT and then seared them for that crispy skin. Turned...
