Cured Cold-Smoked Chicken Breast
Chicken breast is brined in a wet cure to ensure juiciness and seasoning, then cold-smoked. Cold smoking gives the lean meat an intense smoky aroma with a soft texture. Important: After smoking, the chicken breast must either be fully cooked through or served as thinly sliced charcuterie.
Ingredients(for 1 kg)
Instructions
Prepare brine and cure
24–36 hoursCompletely dissolve nitrite curing salt, sugar and spices in the water. Submerge chicken breast in the brine ensuring the meat is fully covered (weigh down with a plate if needed). Cure at 2–4 °C in the refrigerator for 24–36 hours.
Rinse and form pellicle
12 hoursRemove chicken breast from brine, rinse under cold water and pat dry thoroughly. Place on a wire rack uncovered in the refrigerator or cool location for 12 hours until the surface is dry and slightly tacky.
Cold smoking
4–6 hoursSmoke at a maximum temperature of 20 °C using beech and apple wood for 4–6 hours. For a stronger flavor, repeat the smoking session once after a 12-hour rest in the refrigerator.
Pro Tip
Heat chicken breast fully to a core temperature of 72 °C after cold smoking if it is not being consumed as a raw product (charcuterie) – food safety comes first.
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