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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.
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