Discussion in 'Poultry' started by themule69, May 21, 2013.

  1. Well it is a rainy day here. I have cured a dozon Cornish hens with POP'S cure. Other than the cure their is no other seasoning.A couple of weeks ago i got a MES40 from SeenRed. So today it is time to see how it does. I have sand covered in the water pan. apple pellets going in the AMNPS. I set the temp at 215 deg. trying to get lots of smoke. I may play with the temps some as i go along. I'll just wait an see how it is going.

    I had an empty shelf and I am almost out of smoked kosher salt. so I put a tray of kosher salt in as well.

    1 getting the pellets going in the AMNPS

    2 got the birds in

    3 birds in smoke  going

    4 close up of bird

    5 tray of kosher salt

    6 salt and birds are now in for the smoke.

    more to come.

    Happy smoken.

  2. 5 birds after an hour

    6 after 2 hours

    7 after 2.5 hours

    8 had to open the door to stir the salt.

    still smoking. more pics to come later.

  3. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Looking good so far...... [​IMG]
  4. Thanks JP61

  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I like the way those are looking [​IMG]  , I really enjoy Little Birds like that , and you've made them look very inviting.

    Keep doing it your way and as always . . .
  6. c farmer

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

    Looks great. Let us know how they taste cured.
  7. fwismoker

    fwismoker Master of the Pit

    Looking good!  Reminds me i need to smoke some salt also. 
  8. Thanks oldschool, they are looking better evertime i go look. they are almost done
    Thanks c farmer

    if they taste anything like they smell it is going to be great.
    thanks FWIsmoker

    i try to throw something in to fill the space. when the little yard birds are done i will turn off the MES and let the AMNPS keep smoking the salt. i have found that hot smoking salt gives it a better flavor than just cold smoking it. this batch will get both.

    happy smoken.

  9. their was a problem.

    me being a team player i had to take pics of the problem.

    now i have to ask. what happened?[​IMG]

    how could this be? [​IMG]

    what should i do?[​IMG]

    ok here we go again with pics

    [​IMG]  this is what happened [​IMG]can you see the smoke on the bone.

    it taste like ham flavored yard bird. oh that's it.[​IMG] it was Tyson brand.

    Tyson isthe largest poultry and hog producer in the world. they must have

    got them both in the same box .[​IMG]


    more pics to come.
  10. 9 after 3 hours

    10 after 3.5 hours

    11 after 4 hours

    12 after 5 hours

    13 after 5.5 hours kicked up the heat to 275 to crisp up the skin.

    14 after 6 hours

    15 after 6.25 hours it is done.

    16 it is done.

    now into the house.

  11. 17 time to pull the yard birds out                                                                [​IMG]

    18 yard birds are done.

    19 ready to take in the house to rest.

    20  done

    21  off the smoker.

    22    ready                                                                                                                                               [​IMG]

    23 split on the plate.

    the MES is now turned off. the Amnps will smoke the salt till it burns out. even

    though the AMNPS burned the whole time. it did smoke more when i kicked

    the temp up to 275 deg. ( heat rises so it draws more air ) only 1 row burnt in

    the whole smoke.

    thank you SeenRed for upgrading. so i could buy your hand me downs.

    MES 40.

    I'm glad you didn't have a MES 80[​IMG] or MES 125 [​IMG].

    everyone knows bigger is better. ( or size matters)

    I'm home alone and have 12 yard birds ready to eat.

    what would i do with a MES 250

    this smoke goes out to SeenRed Ty.

    thank you everybody for taking the time to look at my birds.

    thank you JJ for your advice on my curing birds.

    thank you Pop's for your cure thread.

    if i missed someone. sorry i have this saved for you.


    Happy Smoken.


    PS. i was involved in a thread a while back. they said if it is not burning wood. it is not real Q.
  12. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Man, David, that sure looks delicious!  I'm glad to know the MES40 is working out for you.  I really like my new-fangled pellet pooper, but I have to admit I'm gonna kinda miss that MES.

    Glad she's in good hands though, kinda like keeping it in the family....

  13. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Great thread, David!  Thanks for the play-by-play!

    When your salt comes off, I'd love to hear if you think it is smokey enough?  And if so, how many hours total of hot smoke then cold smoke the salt got?

    Have a great night!
  14. Hey Clarissa

     i have smoked salt 40 hours in the past. i have never over smoked it, it does take the smoke better hot than it does cold. from my past smoking.. this batch is now on it's own. i won't time the cold or hot to warming to maybe cold smoke. when i pulled the yard birds. i cut the heat. the MES will hold heat well. so not sure what the temp will do.

    it's a nice little twist on smoking to have some smoked salt. only cost a few ounces of pellets to let it run it's course.

    happy smoken.

    Last edited: May 21, 2013
  15. s2k9k

    s2k9k AMNPS Test Group

    Yea David, you missed me.....I didn't get a bird!!!
    They look Awesome!!!!!
    Great thread, love the detail, Thanks!!!!
    I've never had a Cornish hen but you got me wanting to try one!!!
  16. sorry S2K9K here i saved a plate for you.

    enjoy my friend.

  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    WoW!!! That's the whole flock!!!!  Fantastic!!!![​IMG]

    Only question, where's all the wishbones!!!!
  18. 05sprcrw

    05sprcrw Smoking Fanatic

    Those look great!
  19. Thanks Dirtsailor. Maybe they didn't get their wish.

    Happy smoken.

  20. Thanks . they sure taste good.

    Happy smoken.


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