I do a comparison of Curing vs Brining, to settle the age old question, To Cure or not to Cure? Is it worth the extra time to Cure?
Pop's Brine:
1 Gallon Distilled Water
1/3-1 Cup of Kosher Salt
1 Cup of White Sugar
1 Cup of Brown Sugar
2 Tablespoons of Pickling Spice (Optional)
1 Tablespoon of Curing Salt ( Prague Powder No# 1)
Mix all ingredients together in a non-reactive container, stirring constantly until all particles have completely dissolved. Inject Curing solution into Chickens, making sure to get all areas to ensure proper Curing.
Soak Chickens in the Curing solution for 2-3 days in your refrigerator. Remove and rinse off very well. Dry off Chicken with paper towels, and allow to air dry in the refrigerator for at least an hour.
Apply Rub of your choice.
Smoke Chicken for 1 1/2-2 hours, or until Chicken reaches an internal temperature of 165 degrees. Enjoy!
Click the video below to see me guide you through the whole process, step by step.