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Thread: Recipes for smoking meats

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  1. #8
    SUCH IS LIFE Maxhead's Avatar
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    Is it a cold smoker or hot or both??

    Here's a good site I came across when looking for recipes and stuff.....http://www.meatsandsausages.com/

    Here's a chicken brine for smoking...You don't have to use cure but when you do it will still look pink inside and have a ham like texture
    CHICKEN BRINE
    for 8 small breasts
    water 500ml
    salt - heaped tablespoon
    cure#1 - 1/2 tablespoon
    sugar - molasis 1 tablespoon or brown sugar
    pinch of - hungarian paprika, coriender powder and oregano
    2-2.5 light smoke on 70degC

    I used hickory but any fruit tree will do the trick. You can also soak the chips in rum then dry
    Last edited by Maxhead; 1st October 2014 at 05:05 PM.
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