Cold smoke turkey then fry?

[dave17a]

Newbie, old smoker. Was wondering if anybody ever cold smoked a turkey then fried it. Didn't know if something would start growing in there simenela etc. Thanks, Dave

 

[tjohnson]

I would think it would be OK, as long as you hit the 140° in 4 hours

 

[daveomak]

Dave, morning..... If you wanted to cold smoke it over several days, like you would bacon, Pops brine with cure #1 would make it safe to eat.... 

Here is the link....   http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

I would use distilled water to make the brine.... Dry the bird after rinsing....  additional rubs can be applied...   smoke under 70 deg for several hours a day, for several days...  or what ever your schedule allows....  you can finish in the smoker, or deep fry, or oven cook.... what ever.... remember to refer the bird after the smoking steps have been completed...  

If you do this, please report back on your results and recommendations for others.... with Q-Views of course.....    

Thanks, Dave

 

[chef jimmyj]

Your profile does not show what part of the country you live in, please update that. But if the smoker will stay under 40*F even with smoke flowing you can cold smoke as long as you wish, other wise you can go no more than 2 hours and fry it...JJ

 

[daveomak]

Your profile does not show what part of the country you live in, please update that. But if the smoker will stay under 40*F even with smoke flowing you can cold smoke as long as you wish, other wise you can go no more than 2 hours and fry it...JJ

Chef JimmyJ....  Afternoon....    

If I made a mistake in my post suggesting poultry could be cold smoked, the same as bacon, please point out where cure #1 does not make poultry safe for cold smoking....

Does poultry have some bacteria or pathogens that are not "made safe" by the use of cure #1....   If so, I need to know and so do others....  

I cruised through the FSIS link and I did not find anything about "not using cure #1" in poultry.... I could have missed it...  I do make mistakes... 

Appreciate you setting me on the straight and narrow....  I will humbly beg for forgiveness and correct my errors....    Dave

 

[chef jimmyj]

Chef JimmyJ....  Afternoon....    

If I made a mistake in my post suggesting poultry could be cold smoked, the same as bacon, please point out where cure #1 does not make poultry safe for cold smoking....

Does poultry have some bacteria or pathogens that are not "made safe" by the use of cure #1....   If so, I need to know and so do others....  

I cruised through the FSIS link and I did not find anything about "not using cure #1" in poultry.... I could have missed it...  I do make mistakes... 

Appreciate you setting me on the straight and narrow....  I will humbly beg for forgiveness and correct my errors....    Dave

Dave, your info was completely correct! Adding the Cure through Pops brine will eliminate any problem as far as length of time cold smoking before frying. I was just pointing out, as an alternative to curing, a smoke below 40*F or a max 2 hour smoke above can be done safely followed by a deep fry...JJ

 

[dave17a]

It says my profile will show after activity. West central Mo. Is my locale. Thanks for tips. Don,t kmow when I will get around to it. Maybe after deer season is over. Hope to have a few pheasant to smoke in a couple weeks. Saw some posts for that. Ummmmmmmm.