• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Pop's brine whole chicken .

chopsaw

Epic Pitmaster
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
11,119
7,698
Joined Dec 14, 2013
I've done this once before , but wanted to inject this time . I used 1/2 cup kosher salt , and then 1/2 cup each white and brown sugar . For the 1 gallon water , went with 2 tbls cure 1 this time , because I wanted a faster cure . Pumped , then in the brine 48 hours . Dried in fridge over night . I ended up doing this in the oven ,,, it's a long story . Anyway ,,
All pumped , then in the bucket .
20180119_103642.jpg
I really like the Briner buckets .
20180119_103745.jpg
Dried over night
20180120_134016.jpg
Just black pepper on the skin
20180120_134219.jpg
Out of the oven ran over a little more than I wanted ,
but it didn't matter ,,, Note how dry the cutting
board is .
20180121_175658.jpg
Cut into the leg joint ,,, Perfect !
Really good , so moist . Flavor was great for just the standard brine
and black pepper on the skin .
20180121_181546.jpg
Got another thawing . Going to do Dave's veggie stock injection on that one .
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
48,752
8,987
Joined Jun 22, 2009
That is one juicy looking chicken!
Nicely done!
Al
 

chopsaw

Epic Pitmaster
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
11,119
7,698
Joined Dec 14, 2013
I’ve never cured a chicken. What does it taste like
It taste great . If using Pop's brine , it has a little sweetness to it . Maybe hammy ,,, that depends on how long you leave it in the brine . Try it with some chicken legs and thighs .
 

tropics

Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
14,592
6,315
Joined Jun 25, 2014
Nice job I knew I didn't see a whole Chicken posted yesterday.I have a hard time telling people it is cooked,they see the pink and freak out LOL Definitely nice color Points
Richie
 

zwiller

Master of the Pit
OTBS Member
★ Lifetime Premier ★
2,951
1,487
Joined Nov 16, 2016
Does the breast meat take on much color? I wouldn't think so as less myglobin.
 

chopsaw

Epic Pitmaster
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
11,119
7,698
Joined Dec 14, 2013
Does the breast meat take on much color? I wouldn't think so as less myglobin.
No that one didn't . Longer time in the bucket I think it would .
 

sandyut

Master of the Pit
OTBS Member
SMF Premier Member
3,600
2,748
Joined Feb 18, 2015
Brining bucket??? what is this product I dont have???
 

chopsaw

Epic Pitmaster
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
11,119
7,698
Joined Dec 14, 2013
Brining bucket??? what is this product I dont have???
https://shop.thebriner.com/main.sc
I have both the Regular size and the smaller Jr. I use the Jr. all the time , actually have boneless chicken breast in it now . ( Pop's low salt brine )
Haven't use the big one much . I bought it first , then got the smaller one . They work great .
 

dannylang

Master of the Pit
1,022
150
Joined Sep 19, 2014
What’s the purpose for the cure in the chicken,I use cures in jerky and sausage.
 
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.