Deli Style Sliced Chicken


 
JSchlegelmilch

JSchlegelmilch

TVWBB Pro
Made some lunch meat for the week...here are some chicken tenderloins with some salt and maple syrup:



After about two days of that, they get rinsed and soaked in clean water for an hour, changing the water once half way through:



Then they are pounded and stuffed into some butcher netting:



Smoked with a piece of pecan:



Cooled and sliced:



Thanks for looking!
-Jeff
 
Wow. Looks great. I've been dieing to try this. How long did it take to finish? Did the pecan give it enough smoke?
 
TMueller said:
Wow. Looks great. I've been dieing to try this. How long did it take to finish? Did the pecan give it enough smoke?
Click to expand...

It took a little over 4 hours. I was targeting 250, but it was cold and windy. I should have used my welding blanket to insulate the WSM (I finally just wrapped it in foil and put it in the oven for a few minutes to get it over 165 so it would not dry out). I used the pecan and lump minion method. It came out great! Definitely a good smoke, but not overwhelming.
 
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