danger zone for a cured turkey??

Discussion in 'Poultry' started by jeff 1, Nov 22, 2011.

  1. jeff 1

    jeff 1 Smoke Blower

    I have one cured with cure #1,  how much of a window should I have?
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    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. 
     
  4. jeff 1

    jeff 1 Smoke Blower

    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
     
     
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    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!

    Al
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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. 
     

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