- Aug 27, 2008
- 5,170
- 409
I had 2 fryers thawed and ready to smoke last days off, but took a break from the smoker instead. I decided today @ work that I would part out the birds to char-grill for tonight's dinner, and save the breast meat for curing, as we don't really like the white meat grilled that much anyway...so, here goes!
First look at the birds:
My wife picked this up a couple weeks back...never tried it yet, so......:
Served with home-made broccoli/cheese/mushroom soup...perfect comfort food after working in near 0* weather today.
That was tonight's dinner...very good seasoning btw. However, in a week, I'll be getting a taste of the chix pastrami.......
Spicy Ancho Chili Chicken Pastrami Brine Cure
For 2 to 2-¼ lbs chicken breast
1-½ Tbls Ancho Chili powder
½ Tbls New Mexico Chili powder, mild
½ Tbls Spanish Paprika
1 Tbls Rosemary Leaves, dried
4 Bay Leaf, large
1 Tbls Black Peppercorn
3 Tbls Tender Quick Cure
2 cups water (EDIT)
The 4 breasts I used weighed 2lb-3oz trimmed, and I will cure for 8 days, then soak in ice water for 45-60 minutes for salt removal prior to smoking.
Smoke woods will be cherry & apple.
Here's the parted-out carcasses:
And, the breast meat:
Brine/cure got chilled outdoors on the deck railing @ 4* and is now ready:
Into a gallon baggie and off to the fridge for a good, long soaking:
See you with more as we continue through our pastrami journey!
Thanks for peeking!
Eric
First look at the birds:
My wife picked this up a couple weeks back...never tried it yet, so......:
Served with home-made broccoli/cheese/mushroom soup...perfect comfort food after working in near 0* weather today.
That was tonight's dinner...very good seasoning btw. However, in a week, I'll be getting a taste of the chix pastrami.......
Spicy Ancho Chili Chicken Pastrami Brine Cure
For 2 to 2-¼ lbs chicken breast
1-½ Tbls Ancho Chili powder
½ Tbls New Mexico Chili powder, mild
½ Tbls Spanish Paprika
1 Tbls Rosemary Leaves, dried
4 Bay Leaf, large
1 Tbls Black Peppercorn
3 Tbls Tender Quick Cure
2 cups water (EDIT)
The 4 breasts I used weighed 2lb-3oz trimmed, and I will cure for 8 days, then soak in ice water for 45-60 minutes for salt removal prior to smoking.
Smoke woods will be cherry & apple.
Here's the parted-out carcasses:
And, the breast meat:
Brine/cure got chilled outdoors on the deck railing @ 4* and is now ready:
Into a gallon baggie and off to the fridge for a good, long soaking:
See you with more as we continue through our pastrami journey!
Thanks for peeking!
Eric