Parente elaborated, "Begin by curing it for up to 10 days in a salt bath with maple syrup, sugar, and black pepper. After the curing process, I like to smoke it. It should smoke slowly until the ...

If there’s one guarantee when I show up for a day of work at Hudson & Charles, the New York butcher shop where I’ve worked for over a year, it’s this: I will put boneless, skinless chicken ...