Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Kosher Chicken

scruffy1scruffy1 Posts: 5
A question for Jewish Eggers. In order to kosher-ize chicken or any other meat it is always heavily salted as part of the process. Smoked chicken should spend the night in brine before smoking. Since the meat is already salty salty will the brine bath make it uneatable. Should the brine contain less salt?

Comments

  • fishlessmanfishlessman Posts: 23,483
    my best results with kosher turkey is no brine, would assume chicken to be the same
  • I’m not an expert on the process (someone will come along and attest to my heathen ways shortly I’m sure) but my dad’s kosher chef at his work explained the process to me last year. (I thought it had more to do with the salt but apparently it was more focused on the blood) 

    Im think all you really need to do is clean the bird, drain the blood and get the feathers off, then soak the bird for half an hour in water. Afterwards hit the bird with kosher salt, then let rest for an hour. Then you can rinse the salt off. 

    So in theory, you could buy an organic bird so it’s not already packed in a ton of salt, do the kosher thing, then brine the bird after. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • But yeah like @fishlessman said you absolutely do not have to brine to smoke a chicken. 

    If youre dead set on it I would rinse that bird good or it may end up like a salt lick. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • HeavyGHeavyG Posts: 5,289
    Are you starting with an actual kosher chicken - one that has been properly slaughtered/inspected?


    Camped out in the (757/804)
  • Ok, curiosity got the better of me. 

    I called my dad. He was with the school rabbi and the cchef about to sit down in a meeting. 

    Apparently the real real question is “how kosher are you keeping?” 

    I have way too much info to type. PM me and I can give you a walk through tomorrow of what they told me.  

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

Sign In or Register to comment.
Click here for Forum Use Guidelines.