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danger zone for a cured turkey??

post #1 of 6
Thread Starter 

I have one cured with cure #1,  how much of a window should I have?

post #2 of 6

This should answer all your questions.....

 

http://www.smokingmeatforums.com/t/98333/lo-salt-cured-and-smoked-turkey

 

 

Gobble gobble!!!

 

  Craig

post #3 of 6

Can you provide a bit more information?  Even properly cured poultry should still be handled safely.  Curing the turkey allows you to keep it in the smoke beyond the 4 hour rule but does not open the door to prolonged cold smoking in my opinion.  I don't have exact numbers,  maybe Chef Jimmy or DanMcG will have better advice. 

post #4 of 6
Thread Starter 
Quote:
Originally Posted by alblancher View Post

Can you provide a bit more information?  Even properly cured poultry should still be handled safely.  Curing the turkey allows you to keep it in the smoke beyond the 4 hour rule but does not open the door to prolonged cold smoking in my opinion.  I don't have exact numbers,  maybe Chef Jimmy or DanMcG will have better advice. 


injected and soaking in wet cure of salt sugar and 1T of cure #1 per gallon for 4 days.  will go directly from fridge to smoker,  plan on being up to 140 internal temp in around 6 hours
 

 

post #5 of 6

NOOOOO PROBLEM  Jeff1   I believe you have a bit more flexibility then that but sounds like a great plan.

 

Good luck and post some Qview of the finished product!

 

Al

post #6 of 6

Once it's cured it is just like any cured meat. It does not need to conform to the 4 hour rule.

 

You will be fine. 

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