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Discussion in 'Poultry' started by jeff 1, Nov 22, 2011.
I have one cured with cure #1, how much of a window should I have?
This should answer all your questions.....
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
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!
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.