Cooking with a countertop indoor smoker

[JoNorvelleWalker]

1 minute ago, rotuts said:

@JoNorvelleWalker

 

that's a shame.   you might iPot them for stock ?  adding the tough spare ribs ?

 

I wonder why our results were so different?

 

[rotuts]

@JoNorvelleWalker

 

Thinking about this :  the legs I used were mostly covered by skin.

 

that skin was inedible , but MC found it , sliced up , quite tasty.

 

the exposed meat's surface , did have a bit of a chew to it , and some of that got trimmed

 

for MC .

 

so , try it again w a thigh w skin.  and if you get that extra skin flap , tie it around the any thigh

 

thats exposed.  that might work.

[JoNorvelleWalker]

35 minutes ago, rotuts said:

@JoNorvelleWalker

 

Thinking about this :  the legs I used were mostly covered by skin.

 

that skin was inedible , but MC found it , sliced up , quite tasty.

 

the exposed meat's surface , did have a bit of a chew to it , and some of that got trimmed

 

for MC .

 

so , try it again w a thigh w skin.  and if you get that extra skin flap , tie it around the any thigh

 

thats exposed.  that might work.

 

Do you think six hours is necessary?

 

[rotuts]

@JoNorvelleWalker

 

not necessarily.    it was an experiment .

 

I know you get most of your groceries  ' on line '

 

but consider looking into generic bacon , the full 1 lbs version

 

that version has  ' fat cap ' ends , which are trimmed off  for the 12 0z versioons.

 

you want those .   then , if you can , de-salt the whole lbs , 24 hrs , very cold water

 

to keep the fat firm ,  in the refig.  changing the water once or twice .

 

then use that ' pork belly ' to shield longer term IDS meats.

 

tie them up .  stretch  the bacon !

 

something to think about.

 

works vey well .  does not need to be thick at all .

 

or use chicken skin that comes w the ckicken // turkey .

 

Edited Tuesday at 06:01 PM by rotuts (log)

[rotuts]

@JoNorvelleWalker

 

Id say if you get ' skinless ' :

 

dont air dry , you are drying the meat .

 

season w your favorite's , but try a wet seasoning

 

then IDS  on a much higher heat :  like CSO'ing , w smoke  and heat 

 

pull for juicyness , rather than low and slow smoking.

 

have not done that yet.

Edited Tuesday at 06:05 PM by rotuts (log)

[TdeV]

On 8/5/2025 at 10:34 AM, weinoo said:

Nor would I.

 

I will have chicken dry brined for 24 hours tomorrow morning. An hour or so later, I'll be having a medical procedure in my mouth, so I'm unlikely to be interested in roasted chicken tomorrow night.

 

Can I dry brine chicken in the fridge for 48 hours, or should I plan on cooking it tomorrow?

 

If I must cook the dry brined chicken, can I sous vide it? I have some remaining clarified butter which I could put in the sous vide bag, in case that's a good idea.

 

Thoughts?

 

@rotuts @JoNorvelleWalker

[weinoo]

8 minutes ago, TdeV said:

Can I dry brine chicken in the fridge for 48 hours, or should I plan on cooking it tomorrow?

 

You can dry brine it for 72 hours, if need be.

 

8 minutes ago, TdeV said:

If I must cook the dry brined chicken, can I sous vide it?

 

No.

 

9 minutes ago, TdeV said:

Thoughts?

 

Cook it via a traditional method (roast, pan sauté, braise, etc.); Judy Rogers wasn't sous-viding!

[JoNorvelleWalker]

2 hours ago, TdeV said:

 

I will have chicken dry brined for 24 hours tomorrow morning. An hour or so later, I'll be having a medical procedure in my mouth, so I'm unlikely to be interested in roasted chicken tomorrow night.

 

Can I dry brine chicken in the fridge for 48 hours, or should I plan on cooking it tomorrow?

 

If I must cook the dry brined chicken, can I sous vide it? I have some remaining clarified butter which I could put in the sous vide bag, in case that's a good idea.

 

Thoughts?

 

@rotuts @JoNorvelleWalker

 

I'd say it depends on how much salt you used.  Unless you went overboard on the salt, 48 hours should be fine.