Curing Chicken Breast

[BrianGSDTexoma]

Kroger had split breast for 0.99 lb. I picked up 2 big packages. Been a few years and going to cure these. I am thinking Pop's low salt but might consider daveomak inject method. Either smoke in RecTec with tube or MES40 with dust. Not sure what temp? Anything special I should do for these?

 

[SmokinAl]

I have done these with Pops brine, but I used boneless skinless & I doubled the cure to 2 tbs, & used the full salt version. 24 hour cure is all you need. If you want to add more flavor just add some Montreal chicken seasoning to the brine. I would cut the salt back a bit if you do that. For us personally we SV them, no sear, eat right out of the bag with all the juices.
Al

 

[JLeonard]

I use the TNJAKE pickle juice brine plan. But if you dont the pickle juice go with Pops brine with the addition of SmokinAl recommendation.

Jim

 

[thirdeye]

I use a lower salt version of Pop's Brine (inject and cover brine) for 3 days, 24 hours of rest time, about 3 hours in the smoker, and 90 minutes at 147° in my sous vide.

1 gallon of water
125 grams canning salt
25 grams white sugar
25 grams brown sugar
20 grams Cure #1 (heaping tablespoon)
3/4 teaspoon black pepper

 

[BrianGSDTexoma]

I use a lower salt version of Pop's Brine (inject and cover brine) for 3 days, 24 hours of rest time, about 3 hours in the smoker, and 90 minutes at 147° in my sous vide.

1 gallon of water
125 grams canning salt
25 grams white sugar
25 grams brown sugar
20 grams Cure #1 (heaping tablespoon)
3/4 teaspoon black pepper

View attachment 676879

That is what I did without SV I think. I know I let rest couple days after smoke. Most these will be going to my friends.

 

[BrianGSDTexoma]

I found my old post. I went with Pop's low salt and added lemon extract. Not injecting as I going to let this sit for 5 days. That sous vide container works great for brine. Friends never had cured chicken. This should be a treat for them.

Cured Chicken Breast

Finally got around to trying the cured smoked chicken breast from this weekend. Got to say pretty awesome. Used pop's low salt brine and injected than put in brine for 7 days. Soaked in cold water 1 hour. Smoke at 230 until 160. Been sitting in fridge for 2 days. Probably the best chicken...

www.smokingmeatforums.com

 

[Cody_Mack]

I have done these with Pops brine, but I used boneless skinless & I doubled the cure to 2 tbs, & used the full salt version. 24 hour cure is all you need. If you want to add more flavor just add some Montreal chicken seasoning to the brine. I would cut the salt back a bit if you do that. For us personally we SV them, no sear, eat right out of the bag with all the juices.
Al

Gosh, seems like a lot of Cure! How many breasts?

 

[SmokinAl]

This is a brine cure, the original recipe calls for 1 tbs of cure#1 per gallon of water, You could safely use up to 4 tbs per gallon. 2 tbs per gallon is perfectly safe. It does it’s thing in 24 hours. You can put as many breasts in as the container will hold, just make sure they are all submerged.
Al

 

[Cody_Mack]

This is a brine cure, the original recipe calls for 1 tbs of cure#1 per gallon of water, You could safely use up to 4 tbs per gallon. 2 tbs per gallon is perfectly safe. It does it’s thing in 24 hours. You can put as many breasts in as the container will hold, just make sure they are all submerged.
Al

Thanks SmokinAl , so not injected then?

 

[SmokinAl]

Thanks SmokinAl , so not injected then?

Correct, no injection necessary.
Al