Curing Procedures for Smoked Chicken

Subjective analysis of smoked chickens indicated that inclusion of NaNO3 in the cure solution for 18 to 24 hr. cure times produced no increase in color and decreased cured flavor and saltiness scores. Smoked chickens cured for 24 hr. have higher cured flavor scores, cured yields and cooked yields than those cured for 18 hr. In one experiment cooked yields of 69% were attained for endpoint meat temperature of 80° C. while in another experiment cooked yields of 81% were reached with endpoint meat temperatures of 77° C. Equilibration for 24 hr produced higher salt content (3.2%) in cooked meat when compared to 4 hr. equilibration (2.7%). Initiation of curing by immersion of carcasses into brine in frozen state gave cooked meat salt levels of 2.7% while carcasses cured from fresh or thawed states had salt levels of 3.3%.