Whole Chicken / Pop's brine with Lemon extract

[chopsaw]

Chop, morning.... Is the meat missing the pink cured color or what... Anywho, just thinking about the acid in the lemon and destruction of nitrite...

I've never had a problem with it . I always cook poultry hot and fast . This was only in overnight , but there was a pink hue to some of it .
Here's one I did that was injected and held 48 hours in the brine . You can see the color of the breast meat in the plated pic .

Pop's brined whole chicken injected and soaked

Got some whole birds at Gordon's food service . Mixed up a gallon of Pop's brine , low salt . I've been adding lemon extract , so for 1 gallon I use 1/2 cup kosher salt , 1/2 cup brown sugar and 1/2 cup white sugar plus 1 TBLS cure 1 . To that I have been adding 1/2 tsp lemon extract . I...

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[chopsaw]

Looks fantastic Rich

Thank you Jim ! Makes a great bird .

 

[Bearcarver]

Dang!!!
That's some Fine looking Chicken, right there!!!
Nice Job, Rich!
Like.

Bear

 

[SecondHandSmoker]

Rich,

You had been hinting all week long that you were going to do this smoke.
Looks like it all turned out just fabulously.

 

[chopsaw]

That's some Fine looking Chicken, right there!!!

Thank you sir . No salt on the skin since it was brined . Black pepper only .
These come out real good . The hint of lemon really makes it .

Looks like it all turned out just fabulously.

Thanks ! The plan was beef , because that's all that I've seen on the shelf .
Chicken was a nice change . Got the petite tenders goin on the grill today .