The Joy of Smoking and Salt Curing by Monte Burch
Author:Monte Burch
Language: eng
Format: epub
Publisher: Skyhorse Publishing, Inc.
In general, the brine will soak into the meat at approximately 1/2 inch per 24 hours at 34°F to 38°F. Small broilers, of 2 pounds or less, as well as small birds such as quail and Cornish hens should be kept in the brine 2 to 3 days. For larger birds, keep in the cure 1 day per pound. Every 3 days, remove the birds from the containers, stir up the brine, and repack the carcasses or pieces back in the brine, shifting the piece around to more evenly distribute the brine.
BELOW: A pickle-cure brine is made up, the poultry submerged in the pickle, and then placed in the refrigerator to cure.
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