hi everyone, i was wondering if i was to brine a chicken or turkey in pop's brine with the cure#1,would it be safe to smoke at low temps to get a ham like taste,i've read some of the older threads but i'm still clear if this is safe.some say if you smoke below 40 degrees it;s safe,but i was thinking with outside temps 60-80- my mes 30 would probably be running around 90-100 with the amnps.thanks jim
cold smoking chicken
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Smokerjm. If I were you I'd cook a brined Bird at 300*F or so... brining won't protect you through the danger zone (40*F to 145*F in 4 in hrs ). You would have to "Cure" the Chicken to do a low heat smoke on it. There will be others on here to guide you in a process like that , meanwhile , cook it hot and enjoy . We don't want to see you sick.
If it's a Hammy taste you want , then the curing will certainly do that for you.
Have fun and . . .