A cure made especially for poultry with less sugar and less salt than our maple cure. Poultry is porous and absorbs salt faster, so this cure will make the best tasting smoked turkey or chicken ever.
Use 1 lb. to 1 Gallon water. Instructions available by request or online.
Salt, Sugar, Brown Sugar, Sodium Nitrite (1.5%), Maple Syrup, Caramel Color, Less Than 2% Glycerine (Prevents Caking).
CURING AND SMOKING WITH POULTRY CURE
You will need:
- 1 lb. of Poultry Cure
- 1 Gallon of Water
Curing Procedure: Using 1 lb. of Poultry Cure to 1 gallon of water, pump the legs, thighs and breast lightly. Cover meat with the cure and hold for 24 hours. Remove and drain. Rinse with cold water with neck up; drain for 30-60 minutes. Place meat in ham bags and hang in smoke house with neck up, poultry will drain the grease while cooking.
Smoking Procedure: 125 degrees F for 45 minutes - Damper open top and bottom, 145 degrees F for 90 minutes - Damper 2/3 closed add smoke, 155 degrees F for 60 minutes - Damper 2/3 closed, 185 degrees F for 2 hours - Damper 2/3 closed, 200 degrees F until internal temperature reaches 185 degrees F. Turn off heat and let meat cool down in smokehouse. Your poultry is ready to eat.