Cured chicken

[BrianGSDTexoma]

Did Dave's injection on a 6 lb chicken last Sunday. Rinsed off and going in fridge to dry. Not sure to spatchcock or use roaster. Aslo smoke 250 or 325. Not worried about skin. It never good smoked. Also getting sourdough starter ready for waffles in morning.

 

[gmc2003]

Looks like a good start to the day. If your not worried about the skin then either temp will work just fine.

Chris

 

[pigbark]

Nice looking bird.sounds like you have a plan in place.. any plan is better then no plan or just "winging" it.. my planned cooks always turn out better..

 

[chopsaw]

Here's one I did awhile back . Hung whole in the MES 30 . Says I went 240 for around 3 1/2 hours . I tend to go hotter now days .
https://www.smokingmeatforums.com/threads/whole-smoked-chicken-daves-injection-method.272336/

 

[zwiller]

Should be good not don't give up on the skin! Try a pellicle: https://www.smokingmeatforums.com/threads/smoked-brined-chicken-foamheart.264845/

 

[BrianGSDTexoma]

Well it was to salty. Should of soaked in water like I do with pork and beef. I did rinse it good. If not for the salt the flavor would of been real good. Nice and juicy.

 

[daveomak]

Sorry it was salty.... Did you use no salt soup stock ?? Was the bird enhanced ?? What were the numbers you used for the injection... cure, salt, sugar, and what ever else you used....
Let's figure this out so it doesn't happen again...
Dave

 

[BrianGSDTexoma]

I did not look if enhanced. Next time at Market Street will look. Here are the numbers I used. The other is STPP.

 

[daveomak]

Numbers are perfect... Are you salt sensitive ?? I am... I reduce the salt to 1.75% so the cure brings the total salt up to 2%...
1/4% salt can tip the salt over the top, if you are sensitive to salty stuff... I know I can tell....
If that's not the case, I'm gonna guess the bird was enhanced...
When I inject an enhanced bird/meat, I will eliminate the salt I add, and just add cure#1, no salt stock and sugar and STPP..... and inject 5% stock in place of 10%... I reduce the stock because the meat may not hold 10% due to what's already injected..

 

[BrianGSDTexoma]

I am salt sensitive on meat. I normally soak in water for a hour after using Pops. Could of been enhanced.

 

[daveomak]

In place of Pop's recipe... Try this equilibrium brine...
Weigh the meat... weigh out water = 50% weight of the meat...
10#'s of meat and 5#'s of water, as an example, = 15#'s of stuff..
Add 1.75% salt, 1% sugar and 0.25% cure#1 to the water based on the 15#'s
Make sure the water and meat is refer cold before adding the meat to the water..
That can be left for a couple weeks in the refer... Inject any meat with the mix if it's over 2" thick and place back in the brine mix.. A zip bag works well for this brine recipe... Does NOT need soaking... a light rinse is fine.. Any spices can be added to the mix..