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  1. thirdeye

    Chicken Breast ~ Pop's Brine ~ Warm Smoke ~ Sous Vide Finish

    Boy, the title is a mouthful....., but a good mouthful. At least once a month I cure and smoke boneless/skinless chicken (or turkey) breasts for sandwiches during the week, or to be used in a cobb salad or added to pasta etc. Boneless makes for perfect cross-grain slices, and skinless...