Cured Chicken Breast

[BrianGSDTexoma]

Finally got around to trying the cured smoked chicken breast from this weekend. Got to say pretty awesome. Used pop's low salt brine and injected than put in brine for 7 days. Soaked in cold water 1 hour. Smoke at 230 until 160. Been sitting in fridge for 2 days. Probably the best chicken breast I have had.

 

[BKING!]

I bet it was juicy!

 

[Jabiru]

Very nice, looks tasty. Makes a huge difference brining the chicken, pops brine is a perfect method too.

 

[SmokinAl]

It completely changes the flavor & I love it!
Al

 

[chopsaw]

Looks great . I've been adding 1/4 to 1/2 a tsp of lemon extract to Pop's low salt brine . Soak over night . Comes out fantastic .

 

[BrianGSDTexoma]

Looks great . I've been adding 1/4 to 1/2 a tsp of lemon extract to Pop's low salt brine . Soak over night . Comes out fantastic .

Been meaning to get some of that. Have lemon bitters.

 

[pushok2018]

Nice looking breasts! I smoke chicken/turkey breasts two/three times a year. I vac pack them, cure them for about 6 days and smoke at 225 for 2.5 / 3.5 hours. Then they go in the water bath with my SV circulator set at 170F until IM is 165F. They always tender, juicy and tasty. Unfortunately, after I keep them in the freezer for a few month vack packed, they become a little dry. Not too dry but noticeably drier. Well... this is white meat muscle with not fat.... But I like them anyway!

 

[chopsaw]

Been meaning to get some of that. Have lemon bitters.

I had it from some sausage I made . Just tried it one time with the brine and loved it . If you want to try it , maybe start with the 1/4 tsp to a gallon of brine , and work your way up from there .