I used to buy smoked chickens in the supermarkets in Australia. They were
fantastic. They were sort of pickled like a ham and then smoked. There must
be an Aussie out there somewhere that knows how. I would like to try a few
using my own chickens.

Farmer John

"Diane Epps" > wrote in message
...
> I need help I have been smoking salmon for some time with great success
but
> I now fancy making some smoked chicken. I think it will need soaking in
> brine first but what strength and for how long and should I add some salt
> peter [potassium nitrate]
> TIA
> Diane
>
> --
> Never drive faster than your angel can fly
>
>