Homemade Sausage Making

Hi all smoke addicts,

Nothing to smoke for a weekend? well.
Let me share with you a recipe, for a smoky, aromatic, weekend chicken by our polish friend @Dziadek.

We will need:

1 pcs Chicken
2-3 pcs Apium stem
some Garden parsley leaves
Cure ( 1,18 kg peklosol for 10 l of water ) CW will help you to re-calculate

Sure guys... here you go:
Brining Solution For Poultry
2.64 gallons water (10 litres)
8 oz. (227 grams) Prague Powder Cure #1 (American)
@ 10% pick-up = 150 p.p.m.
(to make 25°; brine - add 16 oz. salt
Conversions by Chuckwagon: 14:48 1/9/11
Apium is wild celery

We put the chicken in the brine for 18 - 24 h.
Then, we clean chicken and stuff it with herbs ( put as much as you can ), like that:


Next, soak the chicken in hot water of 90°C for 10 minutes. Reduce to 80°C and keep untill chicken will reach 72°C - 73°C inside thickest (breast) muscle.


Gently remote chicken from water, and cool on air for 30 minutes. Put into smoker pre heated to 50°C. Apply light smoke until skin will become buttery, then increase smoke density until desired color is achieved.
Smacznego

Assure, that the best, what you tried in life.

Thanks for the recipe. Its almost how I do beer-can chicken.
For those of us that are wondering what "Apium" is, Check this and then we will all know.
http://www.audioenglish.net/dictionary/ ... paceum.htm
http://www.audioenglish.net/dictionary/apium.htm
Sounds like greens to me.

Maxell,
Great recipe! Thank you for sharing.
My friends REALLY liked it too.

Best Wishes,
Chuckwagon

OOoopppsss....
It was Siara who posted this recipe. Thank you Siara!

What is
Smacznego

Chuckwagon wrote:What is Smacznego

Enjoy your meal

Looks like good eating to me!

My main hobby (madness?) is BBQ and I love me some chicken!

Charlie

New subject will be established on forum already soon - BBQ and you will pose as your recipes there. I it can not wait for.
PS.
I write in English not very good it therefore forgive my mistakes.

Maxell, your English is just fine. We enjoy hearing from you. Please check in with us more often and tell us how you are doing. Better yet, come to dinner!
Best Wishes,
Chuckwagon

I made the smoky aromatic chicken today. Brined for 18 hrs, stuffed with Italian parsley and celery and cooked in water bath this morning and smoked for about 3 hours with cherry. Absolutely delicious. While I was late in getting to it, better late than never!

Dave

Maxwell, I can read your english with no difficultly. I am completely not able to write Polish.
I Brined a small chicken and poached it . WONDERFUL! Thank you.

Hi,
Seeing that everybody on the forum that make this chicken recipe thought it was wonderful,
I definitey must try this recipe although celeriac(apium root) seem to be unavailable at the moment here.
Can I scale the Cure #1 down for a smaller amount of water for brining 1 chicken.
This coming week end it will be on the menu.
Thanks for the recipe.
Regards,
Jan.

The brine is .38 ounce cure #1 and .76 ounce salt per U.S. pint of water. I believe that you can reduce the salt but not the cure(nitrite)

Can I scale the Cure #1 down for a smaller amount of water for brining 1 chicken.

Yes, if you do it proportionately.

Thank you Ross and CW,
Chook will be on the menu this week end,
Regards,
Jan.