Chicken halves
Chicken halves
Brined with a wet rub of 10% salt , and sugar .25%cure #1, and 15 ml lemon juice and 15 ml water each . Four days turned and overhauled twice each day in a large food grade plastic bag. Dried for 24 hours after lashing to the racks.
Ross- tightwad home cook
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They are ready! pulled a wing off for Nancy's approval. She was very pleased . Said the lemon and sugar and smoke came through well balanced.
I removed all of the small bones and the spine because they will punch holes in a plastic bag, but they also help to hold the front half to the back half thus the rack for lashing the meat in place and shape.
I removed all of the small bones and the spine because they will punch holes in a plastic bag, but they also help to hold the front half to the back half thus the rack for lashing the meat in place and shape.
Ross- tightwad home cook
- Butterbean
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To tell the truth I am surprized at how good. In part it was an experiment to see if I could start out with the salt, sugar and lemon percentages that I wanted and have it come out well. Nancy said that when she tasted the sample she was objective and critical and could not find fault with it. I held the total salt including cure#1 to 1% and about that much sugar. The liquid left when I hung the meat after four dayswas about a half cup. Smoke was pear for 7 hours and smoker temp was about 220°F.
Ross- tightwad home cook
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