Got 2 whole chickens in the brine right now. Dont know which smoker i'm going with yet ;D
Here is my simple brine.
(http://i123.photobucket.com/albums/o290/stlthy1/P3100007.jpg)
My 2 cleaned barn eagles :D
(http://i123.photobucket.com/albums/o290/stlthy1/P3100008.jpg)
In the juice for overnight.
(http://i123.photobucket.com/albums/o290/stlthy1/P3100009.jpg)
Quote from: NePaSmoKer on March 11, 2010, 07:24:00 AM
Got 2 whole chickens in the brine right now. Dont know which smoker i'm going with yet ;D
Decisions, decisions, decisions. ;D
We are smokin some chickens this weekend.
Can't wait to see the finished results!!!
Mrs
NePaSmoker, can I ask what you are brinning them in.
Thanks
Quote from: NePaSmoKer on March 11, 2010, 07:24:00 AM
(http://i123.photobucket.com/albums/o290/stlthy1/P3100008.jpg)
Now I've heard of food porn, but this is going too far.
:D :D
Ya know now that i look at the pic it dont look right do it :D ;D
Quote from: wally22 on March 11, 2010, 04:25:53 PM
NePaSmoker, can I ask what you are brinning them in.
Thanks
Water
kosher salt
turbinado sugar
salt
pepper
cayenne
mustard seed
cure #1 if your going to be smoking them.
I dont measure, just throw it all together
If those yard birds keep it up your going to have a bunch of little one,s running around soon. ;D
Looking good by the way.
Got the barn parrots from the juice, all rinsed and ready for bags.
(http://i123.photobucket.com/albums/o290/stlthy1/P3120032.jpg)
All bagged and ready to hang.
(http://i123.photobucket.com/albums/o290/stlthy1/P3120034.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/P3120035.jpg)
Got em hanging with some turf bologna chubs ;D .....................Hey it taste like chicken :D
(http://i123.photobucket.com/albums/o290/stlthy1/P3120038.jpg)
Everything should smoke up fine ;D
There is not much that does not taste like chicken is there ? LOL
Nice lookin.
I guess there were no new arrivals the next morning? Cannot possibly see the chubs being borne from chickens
Those look good there, NePA... They Also appear LARGE.. in the smoker hanging there..
Wish I had taken Pic's of mine!! next time..
gb
With the new cold snap we got, the chickens are going to take awhile. I got the PID bumped to 225*
(http://i123.photobucket.com/albums/o290/stlthy1/P3130066.jpg)
Why the cure#1 added to the brine?
Thanks, Rich
You want cure anytime you're smoking at low temps. It helps prevent botulism.
Here are the chickens.
This is with the bag still on.
(http://i123.photobucket.com/albums/o290/stlthy1/P3130076.jpg)
After i cut the bags off. The chicken on the right the skin stuck to the bag.
(http://i123.photobucket.com/albums/o290/stlthy1/P3130079.jpg)
The brine worked great.
(http://i123.photobucket.com/albums/o290/stlthy1/P3130084.jpg)
That looks awesome NePas!
From who did you order the mesh bags>