Prague Powder Chicken Brining/Curing/Corning, call it what you want

[el_matt]

Currently I'm storing a quantity of frozen, bone-in chicken breasts. Since I have an abundance, is there any reason I shouldn't cure some with a pink salt brine? No clue what it'll do, not sure if I should. I've been here for a while, and I don't recall ever reading about this.

I'm totally down to trying and risk losing some meat. Worst case scenario, I'm out a couple of bucks, I'm down a few grams of powder, and I have unedible yard bird.

What say The Brethren?

Matt

 

[SMOKE FREAK]

Unless you're going to cold smoke the chicken for extended periods then there is no advantage to curing the meat. My opinion.

It will change the flavor and probably the texture which you may like.

Try it and let us know how it goes.

 

[Itsdone]

Ive done it before and added liquid smoke to the brine and it came out like Deli smoked Turkey breast. Very good. No need to smoke, unless you want to take that extra step. I did it Sous Vide to 140F for enough hours to pasteurize.