Thinking about doing some chicken for lunch meat anyone have any experience with this? I was gonna smoke it after curing and was thinking a spicy rub

]]>https://waltonsdev.nodebb.com/topic/2145/cured-chicken-for-lunch-meatRSS for NodeThu, 10 Sep 2026 22:02:13 GMTTue, 25 Feb 2020 22:09:13 GMT60Bhouin1086 We have done this with both completely broken down and “gluing” smaller pieces together https://meatgistics.waltonsinc.com/topic/1508/deli-meat-201-restructuring-smaller-cuts It comes out surprisingly good either way but I think I preferred when we broke it all the way down. Absolutely use a binder and cold phosphate, the cold phosphate will raise the pH and shorten shelf life but it will vastly improve the moisture retention and allow you to slice it thinner without it getting crumbly.

]]>https://waltonsdev.nodebb.com/post/13921https://waltonsdev.nodebb.com/post/13921Wed, 26 Feb 2020 00:56:46 GMT