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Need some help

post #1 of 7
Thread Starter 

I was asked by a friend to smoke - 2 turkeys, 1 pheasant, and a snapper turtle. He just dropped them off this morning for me to hot smoke. I asked him how he cured/prepared them. He told me "I have never cured or brined my birds for smoking and I am not going to start now".  


My questions are,

How long till he dies after eating this non-cured meat??


Is there anything I can do to help prevent disease at this point??


I have already told him I do not think this is a good idea, and told him I am not responsible for his meat or his impending doom.


After doing some quick reading, it looks like I can help by throwing a lot of heat to it really quickly. To get it out of "the danger zone" in less than 4 hours. 


The problems I have are, This is a giant smoker that is tough to bring to very high temps. 8'x8'x8'


It is heated by 2 large propane heaters. One to heat the external smoke box, the other to heat the main room where the meat will be hanging in.


Problem #2 is, I am smoking 2 pork loins for myself that are prepared for candian bacon and smoked pork chops and I dont want to cook these too much. I have done these in the past and would prefer to bring these gradually to temp over 5 hours.


Your help is appreciated, smoker shawn


post #2 of 7

Do you know if proper meat handling practices were followed with the wild game and do you trust this friend. I have friends who harvest deer and a few of them I would not process for... I don't trust their character to do the right thing and handle the meat properly....... You can go another route and deep fry all his stuff and smoke those loins


Just a thought



post #3 of 7
Thread Starter 

He does know what he is doing when he butchers the animals. I have butchers several deer with him. So, I am not concerned with that aspect.


Unfortunately, I do not have access to a large deep fryer. So they will have to be smoked.


My usual process for smoking birds (properly prepared), is too slowly bring them up to temp over 8-10 hours.

post #4 of 7

 Not certain why you want to slowly bring this meat up to temp over 8-10 hours. Why don't you gradually bring your meat up to temp and when the smoker is hot enough, add his meat to it. It's either that or do them in different batches.



post #5 of 7

I brine my turkeys but I don't use any cure so as long as you follow the 40-140 rule you will be fine. just cook it a little hotter if you are worried or if the bird is bigger. I can't help you with the turtle.

post #6 of 7

You really should get the Smoker up to 225*F to do his stuff the birds will go fast, but that Snapper, I have no clue what it will take to Smoke!...JJ

post #7 of 7

Sounds interesting! Keep us posted.

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