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Poultry Smoking

Scheduled Pinned Locked Moved Meat Processing
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  • wvhunter1965W wvhunter1965

    Good evening all,

    Am I correct that the turkey cure would work for any poultry product say a chicken or even chicken parts (wings etc)? I want to smoke some wings at low temp for flavor, then maybe crisp them up with a quick deep fry or high heat oven so I think they will need the cure for safety during the smoke.

    Does this sound correct that I could simply brine the chicken wings in the cure overnight and smoke the next day without injecting? What about Larger pieces like thighs or breasts?

    johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse
    Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
    wrote on last edited by
    #7

    wvhunter1965 Here is what I smoked the other day. These are bone in chicken thighs, no brine or cure, just Pa’s Bull seasoning sprinkled on top and smoked on my Treager for five hours to 170 degrees. They were super juicy, lots of smoke flavor.IMG_0305.JPG

    1 Reply Last reply
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    • JonathonJ Offline
      JonathonJ Offline
      Jonathon
      Team Blue Admin Walton's Employee Power User
      wrote on last edited by
      #8

      johnsbrewhouse The rise of Pa’s is my favorite thing about 2020 so far!

      Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

      1 Reply Last reply
      1
      • wvhunter1965W Offline
        wvhunter1965W Offline
        wvhunter1965
        Team Blue Canning Green Mountain Grill
        wrote on last edited by
        #9

        All of this is making me hungry. Gonna put on three whole chickens and a pork butt this weekend for company. Barbecue on the butt, Killer Hogs AP on one chicken, Old Bay Hot Sauce on one chicken and not sure about the other one yet, maybe Citrus Ginger.

        johnsbrewhouse - that looks amazing. Thanks for the pics. Can you e mail one to me? 🙂

        Jonathon - Not to distract from Pa’s seasoning but I don’t think it would take much to be a “favorite thing” this year if ya know what I mean!

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        • JonathonJ Offline
          JonathonJ Offline
          Jonathon
          Team Blue Admin Walton's Employee Power User
          wrote on last edited by
          #10

          wvhunter1965 lol fair enough!

          Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

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          • wvhunter1965W Offline
            wvhunter1965W Offline
            wvhunter1965
            Team Blue Canning Green Mountain Grill
            wrote on last edited by
            #11

            So, the verdict from this past weekend is… Delicious! The pork butt and all the chickens turned out amazing on the new pellet grill. I plan to reserve the pellet grill for events and smoking meats the best it will allow me to and continue using my LP grill for normal stuff. Since my dad passed last October, int is only my wife and I now 😞 so our meals are smaller.

            I made hamburgers tonight and sprinkled them with Pa’s! They were great! Planning on using the remaining Pa’s in two weeks when I am doing a whole brisket for a family/friend gathering! Gonna use the Pa’s on the inside and Malcolm Reeds recommendation for the outside. Will update when it happens to let you all know how it comes out.

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            • wvhunter1965W Offline
              wvhunter1965W Offline
              wvhunter1965
              Team Blue Canning Green Mountain Grill
              wrote on last edited by
              #12

              TexLaw,

              Thanks again, the chickens turned out great as I said above and they were smoked at 275-300 with no cure! Saves a step which I am always willing to take but only if needed.

              TexLawT 1 Reply Last reply
              2
              • JonathonJ Offline
                JonathonJ Offline
                Jonathon
                Team Blue Admin Walton's Employee Power User
                wrote on last edited by
                #13

                wvhunter1965 Get a new dog, that’ll take up the time and fill the house out! I’ve got one you (or two) you can have if you want! Pay no attention to the fact that I am trying to get rid of them, they are great dogs, I promise…

                Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

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                0
                • wvhunter1965W wvhunter1965

                  TexLaw,

                  Thanks again, the chickens turned out great as I said above and they were smoked at 275-300 with no cure! Saves a step which I am always willing to take but only if needed.

                  TexLawT Offline
                  TexLawT Offline
                  TexLaw
                  Team Orange PK100 Sous Vide Power User
                  wrote on last edited by
                  #14

                  wvhunter1965 I’m glad it turned out so well, and I’m always happy to help! The only thing I ask in return is that you tell my wife that I -might- know what I’m talking about (even if that isn’t true).

                  ChefC 1 Reply Last reply
                  1
                  • TexLawT TexLaw

                    wvhunter1965 I’m glad it turned out so well, and I’m always happy to help! The only thing I ask in return is that you tell my wife that I -might- know what I’m talking about (even if that isn’t true).

                    ChefC Offline
                    ChefC Offline
                    Chef
                    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                    wrote on last edited by
                    #15

                    TexLaw Don’t know how old you are, but I’m 64 and I have learned that i am never right. First thing I teach any young cook that i am training is how to make homemade chocolate truffles. Then teach them to tell their wife or girlfriend “yes dear, I’m sorry and I was wrong. May I bring you some more chocolate please”. works most of the time. LOL

                    TexLawT 1 Reply Last reply
                    1
                    • ChefC Chef

                      TexLaw Don’t know how old you are, but I’m 64 and I have learned that i am never right. First thing I teach any young cook that i am training is how to make homemade chocolate truffles. Then teach them to tell their wife or girlfriend “yes dear, I’m sorry and I was wrong. May I bring you some more chocolate please”. works most of the time. LOL

                      TexLawT Offline
                      TexLawT Offline
                      TexLaw
                      Team Orange PK100 Sous Vide Power User
                      wrote on last edited by TexLaw
                      #16

                      Chef One of the best things for our marriage happened while we were engaged and planning our wedding. We had gone out to one of our favorite places for dinner and drinks and were just sitting at the bar, as we often did. We were discussing some planning point, and I was getting pretty pushy and hornery, and my lovely bride-to-be was getting a little upset with me.

                      At some point, she excused herself to powder her nose. When she did, a guy that was a few stools down caught my attention, apologized for butting in, and offered me some advice if I was willing to listen. I told him to lay it on me. He raised his open palms up to his shoulders in that “I’m backing off” and said “you need to learn how to do this. You’re not right. You aren’t gonna be right. This is her domain, and you just need to back off. Just do this,” he said, emphasizing his hands again. He was as nice, cool, and sincere as anyone could be. I took his advice to heart, understanding that he meant it to apply to a lot more than the wedding plans.

                      I apologized to my lovely bride-to-be and started doing a lot of backing off. The man was absolutely correct.

                      We just celebrated our 25th anniversary. During that time, I’ve passed the same advice along to many a husband, boyfriend, and fiancé. I sure am glad that guy was there, that night, and set me straight!

                      (That’s not to say that I’ve not had my moments where I needed to show up with chocolates!)

                      ChefC 1 Reply Last reply
                      3
                      • TexLawT TexLaw

                        Chef One of the best things for our marriage happened while we were engaged and planning our wedding. We had gone out to one of our favorite places for dinner and drinks and were just sitting at the bar, as we often did. We were discussing some planning point, and I was getting pretty pushy and hornery, and my lovely bride-to-be was getting a little upset with me.

                        At some point, she excused herself to powder her nose. When she did, a guy that was a few stools down caught my attention, apologized for butting in, and offered me some advice if I was willing to listen. I told him to lay it on me. He raised his open palms up to his shoulders in that “I’m backing off” and said “you need to learn how to do this. You’re not right. You aren’t gonna be right. This is her domain, and you just need to back off. Just do this,” he said, emphasizing his hands again. He was as nice, cool, and sincere as anyone could be. I took his advice to heart, understanding that he meant it to apply to a lot more than the wedding plans.

                        I apologized to my lovely bride-to-be and started doing a lot of backing off. The man was absolutely correct.

                        We just celebrated our 25th anniversary. During that time, I’ve passed the same advice along to many a husband, boyfriend, and fiancé. I sure am glad that guy was there, that night, and set me straight!

                        (That’s not to say that I’ve not had my moments where I needed to show up with chocolates!)

                        ChefC Offline
                        ChefC Offline
                        Chef
                        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                        wrote on last edited by
                        #17

                        TexLaw That is a beautiful story. Thanks for sharing.

                        1 Reply Last reply
                        0
                        • wvhunter1965W Offline
                          wvhunter1965W Offline
                          wvhunter1965
                          Team Blue Canning Green Mountain Grill
                          wrote on last edited by
                          #18

                          Chef and TexLaw,

                          My wife and I have a great understanding and compromise on many things. I did, however, lay down one law before we got married. I made it clear that I was hunting for years before I met her and I would be hunting for years after her so don’t try to keep me from going hunting! To this day, she has never made a comment about when I go hunting and even made sure we were married when no hunting season was in so she didn’t have to worry about me being around for anniversaries.

                          I certainly can not complain about my wife. She is a good woman, hates diamonds and shopping and doesn’t like to spend money so I set the hook in that one right away! 🙂

                          ChefC 1 Reply Last reply
                          2
                          • wvhunter1965W Offline
                            wvhunter1965W Offline
                            wvhunter1965
                            Team Blue Canning Green Mountain Grill
                            wrote on last edited by
                            #19

                            We have been married for 28 years now and as far as I know, all is good!

                            1 Reply Last reply
                            3
                            • wvhunter1965W wvhunter1965

                              Chef and TexLaw,

                              My wife and I have a great understanding and compromise on many things. I did, however, lay down one law before we got married. I made it clear that I was hunting for years before I met her and I would be hunting for years after her so don’t try to keep me from going hunting! To this day, she has never made a comment about when I go hunting and even made sure we were married when no hunting season was in so she didn’t have to worry about me being around for anniversaries.

                              I certainly can not complain about my wife. She is a good woman, hates diamonds and shopping and doesn’t like to spend money so I set the hook in that one right away! 🙂

                              ChefC Offline
                              ChefC Offline
                              Chef
                              Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                              wrote on last edited by
                              #20

                              wvhunter1965 TexLaw Well, as much as I joke around, I, too, am a very blessed man. Messed up once and raised 2 boys a a single dad. Very fortunate to meet the right person. We both support and make each other better. Marriage can be wonderful with the right person! Just made 16 wonderful years.

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