Ah, the magic mix of salt, spices, sugar, you get to decide what the flavours will be, this is a heavenly mix of lemon, herbs, garlic, black peppercorn with a underhint of dill seed..

Mix it up and what a great smelling mix of flavours, I decided to do one breast as a dry cure just to see if it makes a difference, so I put a layer of the mix down on the bottom of the pan and then covered the breast with the mix on top and wrapped the top and placed in the fridge, will report back on it..

However the rest of the breast and chicken tenders are all being wet cured, some will be used as cured chicken and some will be smoked and thin sliced, recipes to follow as they are used..

So often folks talk about the fact that older hens can only be used for stock or with the pressure canner, wanted to offer a way to get a good result that just a little different then what most folks talk about..

This post is part of the backyard farming Blog hop