TURDUCKEN is a success - lot's of photo's

[banderson7474]

At the risk of sounding dumb, what is the danger zone that was talked about at the beginning? Is there a 4hr rule associated with it? Also, where can I read about cure #1 b/c it sounds like that prevents the danger zone worry whatever that is?

 

[richorn]

Danger zone is 40-140*f. I thought I remembered it as 2 hours, not 4.

 

[banderson7474]

Is there anything more to that? Or is it believed not to touch the inside of it when it is in that zone? I'm not sure how it differs than anything else in poultry.

 

[SmokinAl]

At the risk of sounding dumb, what is the danger zone that was talked about at the beginning? Is there a 4hr rule associated with it? Also, where can I read about cure #1 b/c it sounds like that prevents the danger zone worry whatever that is?

The danger zone is the temp that bacteria grows rapidly in meat. If you have an intact piece of meat like a brisket or a butt & you have not injected it or otherwise punctured it, the inside remains sterile & the danger zone rule does not apply. But in this case since the birds were deboned then bacteria was introduced to the entire area. So the whole piece of meat must get from 40 degrees to 140 degrees in 4 hours or less. That is the rule & it must be followed so no one gets sick eating your meal. But, since I used cure #1, this makes it safe to eat even if it stays in the danger zone for a long time. I get my cure #1 from the SausageMaker.com, and if you Google curing meat. I'm sure there will be a lot to read about cure #1, and cure #2. Before using either one you should do your homework & learn all about each one & it's uses.
Cure #1 is used for quick curing meat like bacon & ham, cure #2 is used for long term curing like with salami, or dry cured pepperoni. They are not interchangeable, and you would want to start with cure #1.
Al

 

[banderson7474]

Thanks Al. Appreciate that. I've heard others talk about not sticking their thermometer in for awhile and I guess that's the reason. I usually put a probe in my pork butt right from the start. Guess I should rethink that.

 

[SmokinAl]

Thanks Al. Appreciate that. I've heard others talk about not sticking their thermometer in for awhile and I guess that's the reason. I usually put a probe in my pork butt right from the start. Guess I should rethink that.

It is OK to put it in at the beginning, but to be on the safe side wipe the probe with rubbing alcohol, dry it off & then put it in the meat.
Al

 

[nanuk]

Hey Al, do you always cook your birds breast up?

I usually cook mine breast down, and if I need to brown the skin, I'd flip it the last bit and hit it with some heat.

Can a smoker get hot enough to crisp the breast in 30-45 min?

I doubt my MES30c could, so I'd move it to the oven and under the broiler.

 

[SmokinAl]

Hey Al, do you always cook your birds breast up?

I usually cook mine breast down, and if I need to brown the skin, I'd flip it the last bit and hit it with some heat.

Can a smoker get hot enough to crisp the breast in 30-45 min?

I doubt my MES30c could, so I'd move it to the oven and under the broiler.

Yes I always cook poultry breast side up.
Most of the time we don't eat the skin, so crispy skin really isn't an issue.
The only time I do eat the skin is with wings & if I smoke them, I finish them on a real hot gas grill to get the skin crispy.
But lately I've been using a vortex with my kettle & you get very nice crispy skin & smoke flavor too!
Your MES will never get hot enough to crisp up the skin. If I run my Lang around 325-350 I can get crispy skin.
But there is nothing wrong with finishing up your chicken under the broiler, a lot of guys do that!
Al

 

[nanuk]

I just find breast down means no need to baste, and juicier breasts. I find white meat so dry, it needs all the help it can get.

 

[SmokinAl]

I just find breast down means no need to baste, and juicier breasts. I find white meat so dry, it needs all the help it can get.

Well if breast side down works for you, then I certainly wouldn't change a thing. I find that if I pull the breast out at 157 IT, it is always juicy! After a 15 minute rest on the counter it will reach 165.
Al

 

[nanuk]

do you baste during cooking or puy butter under skin?

 

[SmokinAl]

do you baste during cooking or puy butter under skin?

Yes I usually smoke my poultry in a pan & use the pan juice to baste it with, Sometimes I inject the poultry with Tony C's cajun marinade or his butter jalapeno marinade then just what runs out in the pan along with the natural juice produced from the cooking process is what I use to baste the bird with.
Al