How to Make Perfect Skinless Pork Sausages – Simple Skinless Sausage Trick

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How to Make Perfect Skinless Pork Sausages - Simple Skinless Sausage Trick
Recipe type: Sausage Making
Today I am going to show you a cool trick to making skinless pork sausages, and the only equipment you'll need is a few plastic bread bags and a school ruler. To mince the meat you'll need a mincer, or simply get the butcher to mince it for you.
  • 1.2kg Pork shoulder, deboned
  • 15g Kosher salt
  • 5ml Ground white pepper
  • 1.25ml Ground cloves
  • 7.5ml Ground coriander seed
  • 1.25ml Ground nutmeg
  • 75ml White wine vinegar
  1. Cut the pork shoulder into strips narrow enough to fit through the feeder tube of your mincer.
  2. Place these on a platter in a single layer and transfer them to your freezer for 45 minutes.
  3. After becoming semi-frozen, run the strips through your mincer using the coarse 8mm plate.
  4. Combine the salt, ground white pepper, ground cloves, ground coriander seed and ground nutmeg.
  5. Place the pork in a mixing bowl and massage the spices into the meat.
  6. Pour in the white wine vinegar and mix this in thoroughly. Transfer this to your freezer and re-chill the meat for another 30 minutes.
  7. After 30 minutes, run the meat through the mincer again using a fine 3mm plate.
  8. Divide the meat into 100g portions.
  9. Working with 1 portion at a time, place a portion in the center of a bread bag. Fold the bag over to enclose the pork.
  10. Hold the ruler parallel to the edge of the bag and at an angle of 45 degrees to the wok surface and compress the pork into shape.
  11. Continue until all of the sausages are formed. Transfer these to a platter or roasting in their plastic sleeves and place them in your freezer until totally frozen.
  12. On removing them from the freezer, you'll notice just how beautifully perfect the sausages are.
  13. To cook the sausages add a little butter to a large pan over medium heat and fry them gently until well browned, turning every few minutes.
  14. This trick is very useful if you're making sausage rolls, however if you're cooking the sausages as is, bare in mind that the longer they cook, the drier and granier they will become. This is the result of having no skin to contain the fat.


How to Cure, Age and Smoke Bacon at Home – Best Homemade Bacon!!!

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How to Cure, Age and Smoke Bacon at Home - Best Homemade Bacon!!!
Recipe type: Curing and Smoking / Charcuterie
Cuisine: Italian
Bacon is one of the real joys of life. Nothing beats the amazing aroma of bacon sizzling in the pan.... and home-cured bacon takes this to a whole new level. This video will show you how to cure the bacon and smoke the bacon.
  • 2kg Pork loin, bone in, skin on
  • 2lt + 2lt Water
  • 300g Salt
  • 140g Prague powder #2
  • 15ml Garlic Powder
  • 4 Bay Leaves crushed
  • 15g Black Pepper
  1. Measure out the Prague powder, salt, garlic powder, black pepper corns and bay leaves.
  2. Place the black peppercorns into your spice grinder and tear the bay leaves into this.
  3. Process this until reasonably fine. Add this to a pot along with all of the other dry ingredients, excluding the Prague powder.
  4. Pour in 2 liters of hot water. Bring this to a boil, reduce the heat and allow this to simmer for 10 minutes. Quick chill the brine by floating the pot in a sink of cold water, then put this aside.
  5. To prepare the pork loin, we need to debone it and remove the skin. You can also use deboned and skinned pork belly if you prefer.
  6. To skin the pork stand it up on its end and pull the skin back from the top. Use a sharp knife the peel the skin back from the fatty layer, leaving as much fat behind as possible. You can use the skin to make crackling.
  7. To remove the bone, start at the top with your knife, running it down the rack of ribs, using them as a guide for the blade. These ribs still have some meat on them, so save them for the barbecue.
  8. Place the prepared pork loin in a large non-reactive container.
  9. Once the brine has cooled add 2 liters of cold water and the Prague powder and stir this in until completely dissolved.
  10. Pour the curing brine into the container. The pork will float in the brine and you will need to place a bowl or plate on top of it to keep it submerged.
  11. Place the lid on the container and allow this to cure in your refrigerator for 7 days.
  12. After curing, remove the pork from the brine and pat it dry. Place the bacon on a rack over a roasting tin and allow this to air-dry for 5 days in your refrigerator.
  13. After the drying time, this is what you have.... a lovely, rosy pink colored slab of green bacon. This can be consumed as you would any regular bacon, however smoking the bacon really does add the extra dimension to its taste and aroma.
  14. Lift the rack up and balance it across the corners of the pan.
  15. Fire up your smoker and ignite a single burner furthest from where you intend placing the pork. If you're fortunate enough to be using a Smoke Daddy smoke generator, then the smoke will be chugging out in no time, and you can place the pork in the barbecue.
  16. Smoke the bacon for 3 and a half hours until you reach the target internal temperature of 65c or 149f. You will need a probe thermometer to monitor this.
  17. And there we have it. A beautifully cured smoked pork loin just waiting to be sliced and fried to perfection.


Smoked Garlic Powder using Smoke Daddy’s Vortex Smoke Generator

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Smoked Garlic Powder using Smoke Daddy's Vortex Smoke Generator
Recipe type: Smoking
Prep time: 
Cook time: 
Total time: 
Okay, we've just had a look at the Smoke Daddy Vortex coming out of the box, now let's give it a test run. To do this, I am going smoke some garlic. Using a bit of heat from the barbecue, I am also going to dry the garlic out, then grind it to a powder.
  • Garlic (at least 2 full heads to make it worth your while)
  1. To start, separate the heads of garlic. There are easier ways to this, but you actually want to remove the skins exactly like this for this procedure.
  2. To skin the cloves, cut the stem end off. Place the clove on the board and crush it by banging the knife blade down on the clove. Grab the pointed end of skin and the entire skin will simply slip off. Transfer the crushed clove to a mesh strainer or a splatter screen.
  3. Place the Vortex near the center of the barbecue. The burner to the left of the Vortex will be the only burner running. Notice my probe thermometer on the right. This will help me monitor my target temperature of 67c or 168f.
  4. Using a blow torch or heat gun ignite the one side of the circle on the Vortex. Swing the unit around 180 degrees and ignite the other side to get the double burn. Depending on your wood pellets, you may have to repeat this a couple of the mesh basket of garlic near the thermometer, ignite the left-hand burner, close the lid, and you're on your way.
  5. Set a timer for 4 hours to time the process.
  6. After 4 hours, remove the garlic from the barbecue. It will be lovely and golden, with an aroma from heaven. Most of the garlic will be pretty dry by this stage, however, some of the thicker bit might still be a bit spongy. Pop this into your oven at 67c or 168f with the door slightly open and continue to desiccate the garlic until completely dry.
  7. Run the dried garlic bits in your spice grinder for a few seconds to reduce it to a powder.
  8. And here is all that is left of the pellets in the Vortex.... just a little clean ash. Simply empty this out, give the unit a rinse, and it's as good as new.


Silicone Molded Chocolate Cups – How to Mold Chocolate Cups in Silicone Muffin Molds

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Silicone Molded Chocolate Cups - How to Mold Chocolate Cups in Silicone Muffin Molds
Recipe type: Dessert / Chocolate
Over Valentine's we showed you how to make elegant balloon molded chocolate cups. Today we're looking at how to make a similar cup using silicone muffin molds.
  • Compound / Cooking chocolate
  1. I am using compound or cooking chocolate. It is ideal for these types of projects as it has a higher melting point and does not require tempering.
  2. Melt the chocolate in your melting pot, or in s double boiler or even in your microwave 15 seconds at a time, stirring after each heating.
  3. Pour enough chocolate into the first silicone muffin cup to fill it 2 thirds. Lift the cup and pour the chocolate into the second cup.
  4. Continue with this process until all of the cups are coated. As you go the quantity of chocolate will be depleted and you will need to swirl the last few cups around to get the same coating level. After each pouring, scrape the edges of the muffin cups clean using the back of a knife.
  5. Transfer the cups to your refrigerator for 10 minutes to set.
  6. Remove the cups from the fridge and repeat the coating process again.
  7. Return the cups to the fridge to set once more.
  8. After 10 minutes the chocolate will be set. Loosen the edge of the silicone muffin cup from the raised edge of the chocolate. Start turning the entire silicone mold inside out out to free the chocolate cup.
  9. And there it is, perfectly molded chocolate cups with a raised edge that acts as a handle. You can fill these with anything fom chocolate mousse to brandy soaked fruit and cream.


Homemade Apple Cider Vinegar – Make Real, Healthy Apple Cider Vinegar at Home!!!

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Homemade Apple Cider Vinegar - Make Real, Healthy Apple Cider Vinegar at Home!!!
Recipe type: Vinegar / Condiments
Apple cider vinegar is used in tons of different cuisines and despite the fact that there is a permanent glut of apples in the marketplace, cider vinegar is stupidly expensive. This is how to make it at home.
  • 1.5kg Apples (your favorite variety)
  • 1.5lt Pure water / mineral water (non-chlorinated)
  • 120g Sugar
  1. Cut your apples into blocks, including the cores, and place this in a large non-reactive bowl. In another bowl, combine the sugar and mineral water. Don't use tap water as the chlorine in the water will inhibit the fermentation process. Stir the mixture until all of the sugar has dissolved.
  2. Pour the sugar solution over the apple and add a little more mineral water to top up if necessary. Cover the bowl with cling-wrap and prick a few tiny holes in the plastic to allow the CO2 to escape.
  3. Place this out of the way on your counter at room temperature. Let this stand for 7 to 10 days, stirring each day.
  4. Every day you will notice a froth on top of the bowl. This is the fermentation in progress. After 7-10 days, the mixture will have the aroma of an apple cider.
  5. Strain the fermented mixture to remove all of the solids. Pour the liquid into suitable sterilized containers.
  6. Cover the containers using multiple layers of cloth, secured with elastic bands. Place the jars in a dark cupboard for 6 weeks to mature.
  7. And there you have it, home made apple cider vinegar.


Valentine’s Day Chocolate Balloon Bowls – How to Make Chocolate Balloon Bowls at Home!!!

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Valentine's Day Chocolate Balloon Bowls - How to Make Chocolate Balloon Bowls at Home!!!
Recipe type: Dessert
Valentines day is just round the corner. Chocolate balloon cups are a novel way to present your special dessert. In this video we look at making the 3 Basic Shapes of Balloon Bowl, or cups.
  • 250g Compound / cooking chocolate
  • Mini-size water balloons
  1. Melt the chocolate in your melting pot, or in a double boiler. You can also do this in a microwave by heating it for 15 seconds at a time, stirring well between each heating.
  2. I am using compound chocolate, or cooking chocolate which is perfect for this as it does not require tempering.
  3. The chocolate will melt smooth at just over 40c or 104f. Pour the chocolate into a cold bowl and stir briefly. Allow the chocolate to cool to 28c or 83f.
  4. While the chocolate cools, line a baking sheet with parchment, and inflate as many miniature water balloons as you require.
  5. By this stage the chocolate will have cooled sufficiently.
  6. For the first and simplest shape, dunk a balloon into the chocolate end first. Use a teaspoon to spread a small circle of chocolate on the parchment then transfer the coated balloon to this spot.
  7. Use the teaspoon to make a second spot. Dunk another balloon in the chocolate end first. Holding it in the chocolate, tilt the balloon north, then south, then east then west. This will result in a petal shaped cup. Transfer the balloon to its spot.
  8. Use the teaspoon to make a slightly elongated spot on the parchment. Dunk the third balloon in the chocolate while holding it sideways. This will give you a pear shaped bowl.
  9. Transfer this to its spot.
  10. Place the tray in your refrigerator for 10 to 15 minutes to set.
  11. Once set, you need to deflate the balloons. The trick is to deflate them slowly otherwise the chocolate will crack. Pinch some of the balloon near the and snip a hole in the balloon above your fingers. Let the air escape slowly and pull the balloon free. Repeat this with the remaining balloons.
  12. You can fill you cups with anything you like. Here I am simply piping whipped cream and adding strawberries.


Smashed Cheese Burger. Shake Shack and Smashburger in Your Own Kitchen!!!

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Smashed Cheese Burger. Shake Shack and Smashburger in Your Own Kitchen!!!
Recipe type: Burgers / Franchise
Cuisine: American
Serves: 4
Shake Shack and Smashburger are taking the market by storm. The unique texture and taste of the smashed patty is what has everyone raving. The process has a good few steps, but just follow the steps and your burger will be smashing too.
For 4 Patties
  • 500g Ground beef - 25% fat content
  • 2.5ml White pepper
  • 5ml Ground coriander seed
  • 5ml Chilli flakes
  • 2.5ml Garlic powder
For the Burgers
  • 4 Large burger buns
  • Sliced tomato
  • 8 Thick slices cheese (I used Mozzarella)
  • Lettuce
  • Mayonnaise
  1. To achieve the texture that is more akin to steak, rather than compressed mince, the ground beef needs to be emulsified.
  2. Place the beef in your mixer bowl. Add the salt, ground white pepper, ground coriander seed, chilli flakes and garlic powder.
  3. Place the bowl on your stand mixer and attach the dough hooks to the mixer. Mix the meat on medium speed for a full ten minutes.
  4. By this stage proteins in the beef are liberated and the mixture will be very sticky. Transfer the bowl to the refrigerator while you continue with the other preparations.
  5. Cut the burger buns, slice the tomatoes and cut 2 thick slices of cheese for each burger. You will also need nice crispy fresh lettuce leaves.
  6. To continue with patties.... divide the beef into portions of 125g. Working with one portion, press it into a cylinder mold to form a thick narrow patty that resembles a hockey puck. Do this on top of a piece of foil or clingwrap. Continue until all the patties are formed.
  7. Transfer the patties to a large platter in a single layer and transfer these to your freezer for exactly 15 minutes. This chills the burger to the core and prevents the center of the burger from over-cooking under the extreme cooking heat to follow.
  8. While the burgers chill, heat your pan over medium high heat and add 50ml of butter. Drop the buns into the pan to toast the insides until golden.
  9. Increase the heat of the pan to smoking hot. Place the patties in the pan. Use an egg lifter or similar utensil along with any other sturdy tool to crush the burger patties. You want them to end up just slightly bigger than the buns. Allow these to grill for 3 and a half minutes and the underside is crispy and caramelized.
  10. Flip the patties and immediately add the cheese to each one. Continue grilling these for a further 3 and a half minutes.
  11. Transfer the patties to the buns. Top each one with 2 slices of tomato and loads of lettuce.
  12. Give the lid of the bun a good dose of mayonnaise and close the burger.
  13. Serve immediately.


Whats4Chow Launches Two New Courses on Curious — All About Eggs!!!

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I am happy to announce the launch of our 2 new structured cooking courses on – the world’s premier learning channel.

This time the courses are all about eggs. The first course simply called, “Cooking with Eggs” will give you an in-depth look into all of the techniques used to cook eggs.

This followed by the second course which is a magnificent array of egg recipes with which you can practice your new-found skills.

Upright 7lb Sausage Stuffer Review – Stainless Steel Sausage Stuffer Product Test.

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Over the next couple of weeks we’re going to do a few homemade sausage recipes. To take the mission out of stuffing the sausage casings, I ordered an upright sausage stuffer, and after putting about 200 pounds of sausage through this, here are my thoughts on the machine.

Constructed entirely from stainless steel, the machine a basically a massive syringe. The ground meat goes into a hopper and is injected into the sausage casings through various sized funnels. The machine is available in 3kg, 5 kg, 7kg and 10kg capacities, and although it comes with a selection of funnels, additional funnels can be purchased separately.

The funnels attach to the outlet of the hopper by means of a large and well threaded retaining collar.

The hopper simply clips into the frame making cleanup really easy. This also allows the machine to used left handed or right handed.

Built into the plunger is a one-way air valve which allows air in the hopper to escape. This ensures that you don’t end up pumping air into your sausages.

The plunger is driven by very strong, heavy gears with 2 different ratios. The fast gear is for dropping and retrieving the plunger, while the slower gear is used for stuffing.

All-in-all, this machine is excellent value for money, and if looked after, will probably outlive your great great grand children. Click HERE to see pricing for the various models.

Making Quality Pie Shells Fast Using a Tortilla Press – Increasing Pie Production with a Few Simple Tricks!!!

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Making Quality Pie Shells Fast Using a Tortilla Press - Increasing Pie Production with a Few Simple Tricks!!!
Recipe type: Pastry
The humble tortilla press is far more useful than it appears. When you're making pies or tarts this brilliant tool can cut the time it takes to make the pastry shells dramatically. Use this alongside the shell forming technique I first demonstrated in our course on pie making, and you'll cut the pastry forming time by 80%.
Using 5 Inch #680 Pie Foils
  • 130g of pastry for each pie base
  • 100g of pastry for each pie lid
  1. Starting with pot pies, line the entire press with cling-wrap or plastic film. These inexpensive bread bags work very well.
  2. Roll the bottom pastry portion into a ball and place in the center of the bottom plate of the press. Flatten it out slightly and fold the plastic over this. Close the press and use the lever to press the lid flat. Repeat this with all of the pie bottoms.
  3. Use your rolling pin to roll these out further to a diameter of 7 inches.
  4. Invert a 5 inch #680 pie foil on your work surface. Open one side of the plastic on one of the pastries. Drop the pastry over the pie foil. Even the pastry around the edges and drop another foil over this. Press this down firmly around the edges.
  5. Pick the whole lot up and flip it over. Press the inner foil down firmly around the edges of the base, then the remove the foil and plastic. And there it is.... a perfectly formed, perfectly even pie base. Repeat this with the remaining bases.
  6. Use the same pressing procedure to press out the lids. For this demonstration I am not filling the pie. Drop the lid onto the pie and press the edges down gently to seal. Use a fork to crimp the edges, then trim away the excess pastry with a sharp blade. Punch 2 vents in the lid and you're ready to go.
  7. To make tart shells is just as simple. Drop the pressed and rolled tart pastry over an inverted pie foil. Drop another shell over this and press this down firmly around the edges.
  8. Lift the whole lot up and flip it over. Press the inside edges of the inner foil down firmly, then remove the inner foil and plastic. Trim away the excess pastry with a sharp blade.
  9. Use a fork to dock the pastry. This prevents the pastry from bubbling away from the foil in the next step.
  10. Press a square of foil into each pastry. Fill the pastries with rice, beans or baking beads and bake the tart shells in a preheated oven at 200c or 400f for 10 minutes. Remove the shells from the oven, carefully remove the rice and foil squares, then return these to the oven for a further 5 minutes.
  11. Your tart shells are now ready for filling and processing.
  12. Not only does this process save you tons of time, but also keeps the pastry much cooler, and inhibits shrinkage, resulting in a much better quality pie or tart.


Magic Basil Eggs – The Best Egg Trick Ever – How to Cook an Egg with Basil Leaf Inside it!!!

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Magic Basil Eggs - The Best Egg Trick Ever - How to Cook an Egg with Basil Leaf Inside it!!!
Recipe type: Eggs / Breakfast / Salad
This is one of the coolest egg tricks around, and you saw it first on Whats4Chow. Serve yiur guests with whole boiled eggs, and when they cut them open, there is a whole basil leaf in the center of the yolk. This how it's done. You will need to own an egg steamer to do this.
  • Large chicken eggs
  • Fresh basil leaves
  1. Use a sharp, pointed knife to chip a hole in the base of the egg. The air sack in the base prevents any egg from leaking through the hole.
  2. Gradually increase the size of the hole until the entire base of the shell is removed.
  3. Place the eggs in the egg steamer stand with the open side upwards. Use the knife to poke whole directly through the top of each yolk.
  4. Fold a fresh basil leaf over the end of a chopstick or skewer on press the leaf down into the center of the egg yolk. Repeat this with the remaining eggs.
  5. Hard boil the eggs according to the egg steamer's manufacturer instructions. Remove the eggs from the steamer, allow them cool until manageable, then peel the shells away from the eggs.
  6. On cutting the egg down the center, you'll find the basil leaf in the center of the yolk. You'll also notice the amazing fragrance that the egg has been infused with.
  7. Best off all, you'll definitely notice the looks of absolute amazement on your guest faces when they wonder how you did this.


Smoked Chicken Breasts – Cured and Smoked Chicken Breast Cold Cuts – How to Smoke Chicken Breast

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Smoked Chicken Breasts - Cured and Smoked Chicken Breast Cold Cuts - How to Smoke Chicken Breast
Recipe type: Chicken / Smoked
This is part 10 of our short course on smoking and curing meats. Today we're curing and smoking chicken breast for use as cold cuts.
  • 8-16 Skinless, boneless chicken breasts
For the Brine
  • 5lt Water
  • 12.5g Saltpetre
  • 60g Sugar
  • 300g Salt (Kosher or dairy or rock salt)
  • 30g Black pepper corns
  • 10g Whole allspice
  • 45g Whole or ground coriander seed
  • 50ml Bicarbonate of soda
  1. To cure the chicken, pour 5 liters of water into a large non-reactive pot. Add the saltpetre, sugar, salt, black pepper corns, whole allspice, coriander and bicarbonate of soda.
  2. Bring this to a boil, lower the heat and allow this to simmer for 10 minutes. Quick-chill the brine by floating it in a sink of cold water.
  3. Pour the solution into a large non-reactive container. Use a ladle to remove about 250ml of the liquid and pour this through a fine filter.
  4. Use your brining syringe to inject the filtered brine into the chicken breasts. Insert the needle all the way into the breasts from the thick end. Slowly remove the needle as you expel the liquid. Inject each breast 3 times.
  5. Place the breasts in the remaining brine, put the lid on the container and let this cure for 12 hours in your refrigerator. If you have not injected the breasts, allow the chicken to cure for a full 24 hours in your refrigerator.
  6. The following day, remove the breasts from the curing brine and pat them dry using clean dish cloths.
  7. Transfer the breasts to stainless wire racks.
  8. Fire up your cold smoker with apple wood chips. For the first 30 minutes we are cold smoking the chicken, so none of the barbecue burners will be lit.
  9. Place the chicken in the barbecue and allow these to smoke for 30 minutes.
  10. After 30 minutes, ignite the burner furthest from the chicken and raise the temperature in the barbecue to 110c or 230f.
  11. Insert your probe thermometer into the center of the thickest breast, close the lid and allow the chicken to smoke for 2 to 2.5 hours until the internal temperature reaches 79c or 174f.
  12. Remove the chicken from the barbecue and allow it to cool completely before vacuum packing for storage in your refrigerator or freezer.


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