Smoked chook.

[rayke1938]

I think that there used to be a recipe section but I cant seem to be able to find it.

After my disaster with the megabass chilli pasta sauce I decided to do some smoked chook to take up to Lenthalls.

I am mates with a poultry farmer and when his sheds get cleaned out the catchers usually leave behind a few dozen runts or birds that are too fast for them. They are usually killed and dumped so I score a few of them.

I prepare a mixture to the following recipe.

1/2 cup salt

1/2 cup sugar

1/2 cup leatherwood honey

1/2 cup soy sauce.

1 litre of warm water.

The water has to be warm to dissolve the ingredients.

I have an old moreton meat pump ( looks like a big syringe)that used to belong to my Mother and I inject the brine mix into the chicken and leave the chicken soak in the remainder of the mix in the fridge for a couple of hours.

I then dry off the chicken and then smoke it in my small smoker.

We slice it thinly and have it on sangas for lunch or just eat it with a few coldies after tea or any other time. Its also good in a salad.

First photo is the meat pump inserted into the breast. [img size=500]http://www.australianfishing.com.au/media/kunena/attachments/legacy/images/P1010863_AFO-7a53dd4ba2e945ef2f20f55ef307972c.jpg

[rayke1938]

In the smoker. ( I normally do 4 at once )I get my sawdust from the sawmill at Esk . This time I am using ironbark but the last lot I got was scribbley gum.It is free you just have to ask and you can have as much as you like. [img size=500]http://www.australianfishing.com.au/media/kunena/attachments/legacy/images/P1010863_AFO-fe136f0e7bffb88d759f45994f0964d6.jpg

[rayke1938]

The finished product. Some of them have been cut as a mate was helping me and we had to check for quality controll.

If you dont have a meat pump you can cut the breasts lenghtwise and soak them on the mixture for a couple of days but they do not absorb as much if the mixture and are not as moist inside.

Cheers

Ray [img size=500]http://www.australianfishing.com.au/media/kunena/attachments/legacy/images/P1010865_AFO-ebc47c802247a052d1c7587e925a63cc.jpg

[Master Sardines]

did i mention your welcome here anytime Ray :laugh:

[kevinchen19870316]

hungry!!!!

[Rocket75]

When will those chickens learn? Smoking and syringes...no wonder they are dead:silly:

Rocket

[username_taken]

Looks awesome Ray! brining meat before smoking it always makes a huge difference. Can you pick me up some woodchips next time you go? I'm getting sick of paying BBQ's galore pricing!

Do you use heat beads or charcoal for the fire? I've started using charcoal rather than heatbeads and I reckon the food tastes heaps better for it.

[rayke1938]

My small smoker is just a metho powered one. My large one is a combination of gas and electricity. If i use it for cold smoking I just use the gas to get the sawdust to ignite.

I have plenty of sawdust if you want to come and pick it upp.

Cheers

Ray

[werewolf]

damn I'm getting hungry too lol

[jeff f]

recipe section is under the comunity header ray

[shortie]

the finished product

[rayke1938]

jeff f wrote:

recipe section is under the comunity header ray

Dumbo me I was just looking under forum header maybe a mod will take pity on me.

Cheers

Ray

[faulked]

Rocket75 wrote:

When will those chickens learn? Smoking and syringes...no wonder they are dead:silly:

Rocket

rofl:)

[Feral]

I cant move it, Recipe area is not part of Forum. (Or at least does not show in the list of place I can move the thread to!)

Have to wait for Angus or John to sort it.