MacKenzie Posted March 28, 2016 Report Posted March 28, 2016 This recipe was for a whole chicken but since I didn't have a fresh one I used boneless skinless chicken thighs. Taken from Ruhlman’s and Polcyn – Charcuterie Brined the chicken in: 4 l water 350 g kosher salt 125g sugar 42g pink salt 18 hours in the brine and then 2 two hour soak outs. Set KK for 225F and add the chicken. Smoke for about 1.5 hours. Next brush with the glaze. Glaze: 250 ml of good whiskey 125ml of maple syrup 50g of dark brown sugar Pinch of cayenne. Simmer until it is reduced to almost half a cup. It should be thick and syrupy. When IT is 160F brush with glaze again and remove from the grill. Plated. Interior of chicken- 1
EGGARY Posted March 28, 2016 Report Posted March 28, 2016 What did the Pink Salt do to the chicken ? Thank you.
MacKenzie Posted March 28, 2016 Author Report Posted March 28, 2016 (edited) It cured the meat, much like when pork is cured to give you ham. It is also why the meat is red. Same as curing pork belly to give bacon or pork loin to produce Canadian Bacon. It preserves the meat. The pink salt is also known as Prague #1. Not the same as Himalayan salt at all and one cannot be substituted for the other. Edited March 28, 2016 by MacKenzie
ckreef Posted March 28, 2016 Report Posted March 28, 2016 Looks good although the other Reefs would probably freak over the pink looking chicken. Charles - Prometheus 16.5", Cassiopeia 19" TT
MacKenzie Posted March 28, 2016 Author Report Posted March 28, 2016 Thanks, everyone. ck, don't they eat ham?;)
cschaaf Posted March 28, 2016 Report Posted March 28, 2016 We've been conditioned to accept pink ham. We've been conditioned to NOT accept pink chicken or pork. I'd probably have to show documented thermometer readings to prove it was safe. At least thermometer readings would work for this, I had a few upturned noses when I first SV cooked chicken and pork.
ckreef Posted March 28, 2016 Report Posted March 28, 2016 Thanks, everyone. ck, don't they eat ham? They eat ham but like cschaaf said not sure they could get over pink chicken although that wouldn't stop me from trying it. Charles - Prometheus 16.5", Cassiopeia 19" TT
MacKenzie Posted March 28, 2016 Author Report Posted March 28, 2016 1 hour ago, cschaaf said: We've been conditioned to accept pink ham. We've been conditioned to NOT accept pink chicken or pork. I'd probably have to show documented thermometer readings to prove it was safe. At least thermometer readings would work for this, I had a few upturned noses when I first SV cooked chicken and pork. I certainly can understand, I wouldn't normally want pink chicken either except I know the procedure for this chicken and the temp. readings. The first bite reminded me of ham. Trust me I am not one to take chances with my food, I do want to know that it is cooked properly. I can just imagine the first SV meal you presented to your family. Probably the entire meal was spent explaining why it is safe to eat. I can still remember the evening I invited a friend for dinner. We had SV beef tenderloin and you just know how red that was and my friend is one who cooks things to death, steak well done person. She is now a convert. Before that I had gave her 2 SV chicken breasts and explained that they should just be put in a pot with water around 140F and allowed to warm, do not boil. Guess what she and her husband decided to boil them. Tough as nail when they were done messing with those chicken breasts. 2
MacKenzie Posted March 28, 2016 Author Report Posted March 28, 2016 I had re-runs today for dinner but this time the chicken was sliced cold. You can see how the texture of the chicken was changed by the cure. It really is quite nice and I will do it again.
tony b Posted March 28, 2016 Report Posted March 28, 2016 Tragic that folks get so locked up in their mythology about food. But, I have to admit that it took me a long time to get over worrying about MSG. I remember passing up on some good BBQ rubs because I saw MSG in the ingredient list. Silly! Excellent, MacKenzie. I've never thought about adding sodium nitrate (Prague #1, aka Pink Salt) to the brine for chicken (or turkey)? Your last picture reminds me of cured pork chops (one of my favorites as a kid!) And, the cross-hatch pattern from your grate makes them look like baby hams!
MacKenzie Posted March 28, 2016 Author Report Posted March 28, 2016 Tragic that folks get so locked up in their mythology about food. But, I have to admit that it took me a long time to get over worrying about MSG. I remember passing up on some good BBQ rubs because I saw MSG in the ingredient list. Silly! Excellent, MacKenzie. I've never thought about adding sodium nitrate (Prague #1, aka Pink Salt) to the brine for chicken (or turkey)? Your last picture reminds me of cured pork chops (one of my favorites as a kid!) And, the cross-hatch pattern from your grate makes them look like baby hams! Thanks, Tony. After tasting the chicken yesterday I thought if I had a couple of pork chops I'd try the same recipe with chops. You have now pushed me to do that, thanks.
skreef Posted April 3, 2016 Report Posted April 3, 2016 I don't like much food cook with beer but the whiskey glaze sounds good. Sent from my SM-G920V using Tapatalk
MacKenzie Posted April 3, 2016 Author Report Posted April 3, 2016 sk, that whiskey glaze was delicious and the maple syrup didn't hurt either.
