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

"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
>
>

Your post appears to indicate that you are planning to
"cold smoke" the chicken, for preservation, rather than
just for cooking. You may want to check out the folks
on alt.food.barbecue for some further info. The nitrates
or nitrites you want to add should be added in fairly
precise quantities, and I am not experienced enough to
offer you good advice in that area.

If you are planning to "hot smoke" the chicken, that is,
cook it for eating within a short period, no nitrates or
nitrites are needed. Brining is always a plus. A whole
chicken can soak for a couple of hours to overnight,
and then be rinsed before cooking.

Either way, you might like the BBQ newsgroup, because
there is good info to be found there. Just never use the
words "boil" and "ribs" in the same sentence, and you'll
be OK.

--
Tank

Welcome to the "Q" zone.

"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
>
>

Your post appears to indicate that you are planning to
"cold smoke" the chicken, for preservation, rather than
just for cooking. You may want to check out the folks
on alt.food.barbecue for some further info. The nitrates
or nitrites you want to add should be added in fairly
precise quantities, and I am not experienced enough to
offer you good advice in that area.

If you are planning to "hot smoke" the chicken, that is,
cook it for eating within a short period, no nitrates or
nitrites are needed. Brining is always a plus. A whole
chicken can soak for a couple of hours to overnight,
and then be rinsed before cooking.

Either way, you might like the BBQ newsgroup, because
there is good info to be found there. Just never use the
words "boil" and "ribs" in the same sentence, and you'll
be OK.

--
Tank

Welcome to the "Q" zone.

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
>
>

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
>
>