Not sure if I'm having a brain fade , or if this was a bad idea .
Chicken thigh meat on sale , intent was to do fresh sausage , then got the idea to cure and smoke it . I guess because its chicken I'm freakin myself out . Do I need to worry about danger zone if the proper amount of cure 1 was used ? I have one batch in the smoker now and put the other back in the beer fridge @ 35 degrees .
30 minute work time , been in smoker 3:20 IT is 138 . My rule is if I question it , it goes in the trash .
It is properly cured with 1 tsp cure #1 to 5lb of meat .
Chicken thigh meat on sale , intent was to do fresh sausage , then got the idea to cure and smoke it . I guess because its chicken I'm freakin myself out . Do I need to worry about danger zone if the proper amount of cure 1 was used ? I have one batch in the smoker now and put the other back in the beer fridge @ 35 degrees .
30 minute work time , been in smoker 3:20 IT is 138 . My rule is if I question it , it goes in the trash .
It is properly cured with 1 tsp cure #1 to 5lb of meat .
