Looks Good Ray! What's in the 'ham cure' if it's not a secret recipie??
There's a smokehouse on Bruny Island, Tasmania (5 mins down the road from the ferry) that does Leatherwood Honey Smoked Duck ... it is sensational
Cheers,
Due to the fact that I cant go fishing because I cooked the motor in my ute I decided to indulge in my second favorite passion. ( Maintaining the size of my gut)
When we were in New Zealand we had some manuka honey smoked chicken so I decided to see if i could duplicate it.
Bumped a few chooks and I couldnt be bothered plucking and cleaning them so I just skinned them and kept the breasts and marylands.
I didnt have any manuka honey so I used i/2 a kg of Tassie leatherwood instread. The leatherwood has a distinctive flavour and I thought it would go ok.
Mixed the honey with 5 litres of ham cure and pumped the chicken.
And let it soak in the brine in the fridge for 4 days.
Took it out this morning and drained it off and let it dry and placed the breasts in the smoker.
Gave them around an hour and :-
Then it was time for the marylands.
Whilst they were cooking I sliced up one of the breasts and had a couple of coldies while waiting.
I am pleased with the result next time I will put in a bit more honey or see if can get some manuka in bulk as its a bit exy in the small bottles.
Cheers
Ray
Looks Good Ray! What's in the 'ham cure' if it's not a secret recipie??
There's a smokehouse on Bruny Island, Tasmania (5 mins down the road from the ferry) that does Leatherwood Honey Smoked Duck ... it is sensational
Cheers,
Jim
Just commercial ham cure purchased from butchers suppliers.You have to be accurate mixing it as it contains preservative salt petre.
Cheers
Ray