2 kg chicken breast
135 gr salt (10 gr of it insta cure #1)
3 liters of water
Directions:
1) mix the salt with water and inject to the breast pieces.
2) brine for 3-4 days in fridge
3) smoke (90C degrees) until internal temp. 72C
4) use simple saw dust to smoke
5)refrigerate over night
DONE!!!
Негізгі бет Smoked turkey (deli style). Using just salt…!!
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