There seems to be a bit of a dearth of publicly available information about how to cold smoke chicken, turkey and duck breasts etc. I don't know if that's because it's at the more 'dangerous' end of the smoking spectrum, or if it's a closely guarded commercial secret.
I've found a couple of different brines on this forum and other places (such as the Bradley forums) but no real consensus.
As I trust this forum most of all, I am going to follow a recipe fellow UK forum user Wohoki posted back in 2006.
For every litre of water, 265g of salt and 50g of sugar, plus spices to taste (cinnamon stick, cloves, peppercorns, lemon peel).
Where it differs from some of the US forum discussions I've seen is that they tend to favour including cure #1. I have a couple of questions:
-Is it considered standard to add prague powder?
-Should it be cure #1 or would cure #2 work
-At what proportions should it be included in the brine? At the same 0.25% - 0.30% used in salumi and bacon?
I have tried googling and searching on here but can't seem to reach a consensus. And before I set about poisoning myself and members of my family, I thought I'd ask the questions directly.
(More salmon going in the smoker this weekend, btw. I think I'm getting the hang of that)
Many thanks
James