title: Chicken: Best-Ever Poultry Recipes
author: n/a
description: Whether you are looking for a quick chicken snack or a main chicken meal, you'll find plenty of ideas in this attractive book. Every recipe is beautifully photographed to guide and inspire you. The recipes are written in a clear and concise style and each dish has been double-tested in our test kitchens to ensure success every time.
zlib_text: CURING AND SMOKING POULTRY MEAT
  JAN R. BUSBOOM
  EB1660
  
  C
  ured and smoked poultry meats have become popular. This is especially true for smoked turkey at
  Thanksgiving and Christmas. Curing and smoking imparts a unique, delicate flavor and pink color
  to poultry meat and increases the refrigerator storage life. When preparing smoked poultry products
  most people use mild cures (relatively low salt) to maintain the poultry flavor. Smoked poultry, like ham,
  can be served hot or cold for sandwiches, salads, or party snacks. You can use the bones to replace ham
  bones for flavoring soups or bean dishes.
  Preparations
  Your first step in the curing and smoking process is to obtain the following materials and ingredients:
  1) Poultry meat
  2) Non-iodized salt
  3) Sugar and/or brown sugar
  4) Cure (containing 6.25% sodium nitrite)*
  5) Other seasonings according to your recipe
  6) Food grade plastic or stainless steel tub
  7) Smoker**
  8) Wood chips or liquid smoke if you choose not to use natural smoke
  9) 