I am gonna try to smoke some turtle meat in the near future,and was looking for some advice on temps.
I am going to smoke the meat,(cajun dry rub),and was needing to know what the internal temp for the meat should be?
Have had it in stews,soups and fried.Just wanna try it smoked.If nothing else,just to satisfy my own curiosity on whether or not it would be any good.
Thanks for all the help/suggestions in advance
I am going to smoke the meat,(cajun dry rub),and was needing to know what the internal temp for the meat should be?
Have had it in stews,soups and fried.Just wanna try it smoked.If nothing else,just to satisfy my own curiosity on whether or not it would be any good.
Thanks for all the help/suggestions in advance