Chicken Flock ~ Foamheart

Discussion in 'Grilling Chicken' started by foamheart, Apr 30, 2016.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    This week someone must have finally listened to my continiously bitchin and lowered some grocery prices, and by more than just a couple a pennies. I got 6 chickens for the same price I would have paid last week for 2. They kept using the gas prices as the reason for the raising prices.... so now that gas is 1/2 as much?

    OK, first my rookie mistake, I got too many chickens. Seems my bucket briner will only hold 25# of chickens with some pork to fill it completely up.

    I opened and cleaned the birds.

    I made a proper cure/brine. You know how.

    Cure/ Brine

    1T #1 Cure

    2/3C Canning Salt

    1C Brown Sugar

    1C White Sugar

    2T Crystal Hot Sauce

    1T Tony's "More" Spice

    2 oz. Maple extract

    1 Gal. Spring Water

    Add meats to cure and weigh down with a fluid filled ziploc

    Five days later.....Removed, rinsed, patted dry and into the reefer to dehydrate over night. Looking for that pellicle!

    Look how red that pork came out!

    Note all the yellow, those the subcutaneous fats. You'll see a yellow fat thru the skin and the skin will become slightly more tacky.  Did I mention a fan can achieve this also?

    Rubbed the skin with suntan lotion (it was peanut oil), and did a light rub of andouille spice on the pork pieces.

    Yadda Yadda Yadda into the smoker........../w light hickory and heavy apple.

    Took about 5 hours at approx 220 degrees to an internal temp of 163 on the lowest far left chicken. This would be the coolest spot in the smoker.

    BTW did I forget to mention the weather is Ucky!


    About 3 hours in the pork strips were done! Pulled into the kitchen

    Inside they come to glide up two more degrees then cool.

    Thats it. I made all this so inexpensive I think I'll bag it up and be neighborly, maybe the church ladies tomorrow, how knows. A smoked cured chicken and a piece a tasso, maybe even a jar a jelly man thats a care package I'd like!

    If I decide to keep one, will cut it tomorrow for lunch already had Chicken & andouille gumbo for supper though. I can't complain about life!
    tropics, dannylang, briggy and 14 others like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking smoke Foam!

  3. b-one

    b-one Smoking Guru OTBS Member

    Those are some golden tasty looking birds,do you ship care packages north?
  4. Outstanding smoke FH !
    Inspires me to smoke some chickys. Points for the Foamheart !
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    What can I say Foam ? Ya knocked it outta the park with that smoke my friend, very nice ! Thumbs Up
    Last edited: Apr 30, 2016
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The poultry King at is again.

    Points for sure.
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Check this out..... Packaged for delivery!!

    is that cool or what? Hollow center (the cavity) and it still sucked it down.

    And a couple a pieces of tasso?

    I just really like this Vacmaster! I am thinking I should have gone for the cheap Vac Chamber though, I don't see how this will do shrimps. No, I don't consider freezing 'em first an option, I mean if I have to freeze 'em first why would I then come back and refreeze them again. When I ziploc 'em they don't freezer burn, years and years of using ziplocs I don't get leaks or air pockets too often.
    Last edited: Apr 30, 2016
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Case...... 
    Thank you

    I am working on packaging, what do you think? Empty cavity, juicy bird makes it hard to get a good seal I found.
  9. Nice lookin' birds!!!

    Gotta start using the pulse 'n seal functions on that VacMaster. Works on anything that has fluids/juices in the pouch. After a few times with the pulse function, you gain a deft enough hand/eye coordination, not to crush raspberries with the vacuum.
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you, I do like chickens maybe why I do so many. Soooo versatile.......
    Thank you Justin, I am going to have to start looking for something different, seems all I do lately is chicken. But I like chicken! LOL
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Adam I keep saying it, I just like chicken! Fried, baked, stewed, smoked, pouched, soups, cured, etc etc... I like chickens. 
    Thanks sfprankster, and thanks for the heads up. I knew there had to be a way, I just had not been pressed to find or learn it yet. I already reduced the vac setting to the least possible. Thanks again.
  12. I also found lowering the seal setting to have less vacuum leaks if there is any liquid in the pouch. Keep on eye as the liquid is pulled to the top, stop the pulse and use the manual seal function.

    After a few 1000 seals, you'll be a pro. [​IMG]  
  13.  Foamheart, another way to pack such items is to put in the freezer on a plate or something and then vac/seal after they are frozen.

    Great post as usual. 

  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job Kevin!

    Great post!

    Points for sure!!

  15. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Kevin are you shipping them? Man they look so good all tanned beautiful color. Points

  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Beautiful lookin' grub Kevin....   [​IMG]  .....  points...
  17. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    The extra effort really put a good color on those cluckers brother.  Point. B
  18. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looks great. A little dry ice on one of those and it can be delivered right to my door. I'll even pay for shipping! Haha
  19. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Now those do look good. Great thread, thanks. Point

  20. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    [​IMG]Love chicken too even at the higher prices still cheaper than beef and pork is reasonable now too.   [​IMG]

    Was all the fluid from all that rain you'll had?


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