Boneless Chicken

[sdp1234]

I had boneless chicken at a chain bbq joint the other day and I noticed the cut it from a chicken "log"
Does anyone know how to put boneless breast meat and maybe a bit of thigh meat into something to cook as a small log of meat. Not sure if I'm explaining it well. Thinking of the string\net type things that small Boston butts are sometimes sold in. Or maybe some type of wire basket that would tightly close around the meat compressing it together to cook?

Thoughts?

 

[biteme7951]

Meat glue


Barry.

 

[chopsaw]

This was cured and smoked . Very tasty . I started to do all 3 wrapped together , but went with singles . The finish product is skinless . You could do thighs and breast together if you wanted . Be good like that .
https://www.smokingmeatforums.com/threads/brine-cured-chicken-breast-mortons-tender-quick.269585/

 

[pops6927]

Meat Glue plus http://www.smokingmeatforums.com/a/pops6927s-curing-brines-regular-and-lo-salt. Glue together first, then put into curing solution for 3 days after sacking it in a cotton ham bag (http://www.butcher-packer.com/index.php?main_page=product_info&cPath=22_78&products_id=228). Remove ham bag from curing brine and smoke, either horizontally or vertically, in your smoker.

 

[TomKnollRFV]

Another way I've seen such things done was in Greece..they took various cuts, not big enough/wanted enough to be sold alone, and would basically mash them together, and wrap the whole thing up in small intestine. Obviously when cut you could see each of the different pieces though.