Objective

To cure and bake chicken

Background

Curing meat is a food preservation method. In this method, a cure mix is applied to meat and allowed to penetrate the tissues. The application can be done by dry rub, immersion, or injection. In this lab, we are following the immersion method. Two primary ingredients in the cure mix are sodium nitrate and sodium nitrite. Sodium nitrates are reduced by bacteria to nitrites. Nitrites are converted to nitric oxide which reacts with myoglobin to form nitric oxide myoglobin (nitrosomyoglobin). When nitric oxide myoglobin is cooked, nitric oxide hemochrome (nitrosohemochrome) is formed which has a stable pink color. Apart from affecting the color, nitrates and nitrites also inhibit the growth of Clostridium botulinum during smoking and contribute a unique flavor.

Procedure

  1. In a large tote, prepare to cure brine by adding 4 cups of Morton Sugar Cure to 2 gallons of water
  2. Add ½ pack of spice from the Morton Sugar Cure bag
  3. Dissolve by mixing
  4. Add four whole chickens (approximately 6 lbs each that were previously washed) to the curing brine
  5. Allow curing for 24 hours
  6. Remove from brine and rinse surface and cavities
  7. Pat dry with a paper towel
  8. Cover top with vegetable (canola) oil and sprinkle lightly with desired spices to add color and added spicy flavor
  9. Base a baking sheet with fresh spices (onion, pepper, garlic tomato)
  10. Sprinkle a quarter cup of lime juice in the chicken cavity and stuff some of the chopped fresh spices inside
  11. Bake at 350oF (177oC) for about 1 ½ hour
  12. The chicken is ready when it has reached an internal temperature of 165oF (74oC) at the thickest part of the meat (breast and thigh)

Author

  • Dr. Courtney Simons is a food science professor. He holds a Bachelor of Science in Food Science and a Ph.D. in Cereal Science from North Dakota State University.

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