Smoked Cornish Hens

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crankybuzzard

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Jan 4, 2014
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Montague County, TX
#2 son and I made some SS sticks last night, and while we were working on those, we had a couple of little chickens in the smoker.

These 2 were cured for 2 days prior to smoking.  We'll be doing these again, the flavor was great and they are the perfect size for a meal.

I hung the birds in netting and then smoked at 230° until the IT of the breast was at 171°.  We got distracted and overshot the target of 165°, but they were still extremely juicy!




 
CB The dark meat has a lot more red color then the breast,surprised to see that.I can't eat a whole hen any more.

Richie

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CB The dark meat has a lot more red color then the breast,surprised to see that.I can't eat a whole hen any more.

Richie

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Richie, I was kind of surprised at how big the difference was as well.  I probed both birds with my handheld before I pulled them and the thighs were over 175.  I'm going to do this again soon and will see if I get the same results.

I ate most of mine, but the kiddo wiped out his and finished mine!
 
Mmm. That's my wife's favorite smoker meal. Looks good buzzard. What wood did you use?
Howdy Humdinger!

I used apple pellets in my A-MAZE-N tube.  Love apple for poultry!
 
I haven't cured a bird in ages,that is why I was surprised.Mine were always more pink even in the breast,but I injected.

Made a Happy meal for the boy 

Richie
 
I haven't smoke a game hen years. You got me motivated to try it again. Thanks! Looks delicious! Oh....never cured one...what's the process?
 
I haven't smoke a game hen years. You got me motivated to try it again. Thanks! Looks delicious! Oh....never cured one...what's the process?

I just use Pop's brine:

1-gallon water
1 cup brown sugar
1 cup white sugar
1/2 kosher salt
1 heaping tablespoon of cure #1

Put the birds in a bucket, pour the curing pickle over the birds until submerged, cover and allow to sit for a couple of days. I didn't inject these with the pickle since they are so small, but I do inject full sized birds and turkeys.
 
Those look good. I think the last hens I did I stuffed with boudin. 

Nice looking birds. I really like the way the netting leaves them looking, don't you?

Mmm, boudin stuffed birds! Now that sounds great!

About the netting, I love the way the birds cook when netted and the marks are an added bonus! I really like the marks as well. Maybe it's just me, but the smoke color seems better for me when I net the critters.
 
Cured birds sound great, CB. It is great that  you are smoking with your son, too.

Point

Disco
 
Cured birds sound great, CB. It is great that  you are smoking with your son, too.

Point

Disco

Thanks! Our youngest loves to cook, smoke, make sausage, and eat all of the results! He and I had a ball while he was in town.

When spring break rolls around, be prepared, we plan to smoke LOTS of pork and beef.
 
Hey CB I'm just curious... what is the purpose of using the cure? Surely the cooking temp is high enough that there is no need to use it for preservation purposes?? I am wanting to do some this weekend and stuff them with some dirty rice.
 
 
Hey CB I'm just curious... what is the purpose of using the cure? Surely the cooking temp is high enough that there is no need to use it for preservation purposes?? I am wanting to do some this weekend and stuff them with some dirty rice.
Don't mean to answer for you CB, but it changes the flavor, you get sort of a hammy taste. It's very good!!

Al
 
 
Don't mean to answer for you CB, but it changes the flavor, you get sort of a hammy taste. It's very good!!

Al
Thanks Al. Is that what they do to the smoked turkey legs you get at the fair? I have always wondered why they taste just like ham! In fact I used to use them in pots of beans as an alternative to ham.
 
 
Thanks Al. Is that what they do to the smoked turkey legs you get at the fair? I have always wondered why they taste just like ham! In fact I used to use them in pots of beans as an alternative to ham.
That's exactly right!

That's what they do!!

Al
 
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