Cured & smoked chicken breasts.....cure time?

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• The Cen-Tex Smoker Posts: 7,585

  November 2012

  boneless skinless chicken breasts are 2 hrs according to the book. Look under brine times and they list everything out for you. I posted all of them yesterday too under the charcuterie herb brined chicken post

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• The Cen-Tex Smoker Posts: 7,585

  November 2012

  it's the thread that popped up right under this one.

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• Mighty_Quinn Posts: 1,796

  November 2012

  I would go pretty much the whole time maybe an hour hour or two less...If you're wanting the pink salt to do its thing, you have to give it the time. This is different than CT's brine thread where brining makes the meat juicy and flavorful....you want ham basically and you're not gonna get that with two hours in your brine.

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• Mighty_Quinn Posts: 1,796

  November 2012

  Thinking abut it, I'm not sure how it will turn out....duck is used there because of its similarity to pork when cured...I imagine cured white chicken meat would turn out differently, but probably not bad. I've done a cured turkey breast from that book and it was much more like deli turkey than regular cooked turkey breast.

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• AleBrewer Posts: 555

  November 2012

  I did a whole chicken that was cured, and then finished with a whisky glaze....also from the book. It was fantastic!
  
  Have a whole duck in the freezer....just waiting for something to be done with it!
  

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• AleBrewer Posts: 555

  November 2012

  Quinn....I was thinking the same thing about giving the cure time, but wasn't sure.......I've never done only the breasts before.
  

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• AleBrewer Posts: 555

  November 2012

  Thanks CT.....but this a brine with pink salt too. I've done a brine only on breasts, and ususally go for a couple hours on those.
  

  

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• The Cen-Tex Smoker Posts: 7,585

  November 2012

  AleBrewer said:

  Thanks CT.....but this a brine with pink salt too. I've done a brine only on breasts, and ususally go for a couple hours on those.
  

  
  Got it. Didn't make the "cure" connection. Thought you were just looking for a brine recipe. Interested to see how this turns out

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• AleBrewer Posts: 555

  November 2012

  I plan to pull them from the cure/brine after about 6hrs. Will let them sit overnight in the fridge, and smoke 'em tomorrow over some black cherry.
  
  Will let you know how they turn out.
  
  

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• SoCal_Griller Posts: 121

  November 2012

  Looking forward to your results...

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• AleBrewer Posts: 555

  November 2012

  So they turned out pretty well. 6hrs in the cure, 15hrs in the fridge, then smoked at about 250° with some black cherry chips.
  
  I would leave them in a bit longer next time. Kinda has a nice hammy taste to it, almost like the Canadian bacon, but not so pink. I think I prefer it cold, and it would probably make a great sandwich too.
  

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