This method combines long cold smoking with a short hot finish. The first stage gives the chicken a deep smoke flavor and rich color; the second cooks it through without drying it out.
The amount of curing salt in this version is lower than in the first test batch, which tasted slightly too salty.
Ingredients
- 1 whole chicken, about 2 kg, split into two halves
- 32 g nitrite curing salt, 0.6%
- 6 g sugar
- 100 ml cold water for injection
Preparation
- Set aside 8 g of the nitrite curing salt and 2 g of the sugar. Dissolve them completely in 100 ml cold water.
- Inject the brine evenly into the thick parts of the breast and thighs.
- Mix the remaining 24 g curing salt with the remaining 4 g sugar and rub the mixture evenly over both chicken halves.
- Place the chicken in a vacuum bag or tightly covered container and refrigerate for 3–4 days. Turn the pieces once a day.
- Remove the chicken, pat it dry and leave it uncovered on a rack in the refrigerator for 12–24 hours, until the surface is dry.
- Cold-smoke for about 6 hours, turning the chicken after 3 hours. Keep the smoking chamber as cool as possible and do not let the chicken heat up noticeably.
- Return the chicken to the refrigerator on a rack and rest it uncovered overnight.
- Preheat the Ninja or smoker to 150°C.
- Insert a probe into the thickest part of the meat without touching bone. Cook until the internal temperature reaches 74°C.
- Rest for 15 minutes before serving, or cool completely for cold slicing.
Notes
The chicken can be served hot, but after chilling overnight the smoke flavor becomes more even and pronounced.
Because the chicken is already strongly flavored by the smoke, additional spices are optional. Black pepper, granulated garlic or paprika can be added to the dry cure if desired.