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