Curing poultry before smoking?

Discussion in 'Poultry' started by countryboy19, Mar 3, 2010.

  1. countryboy19

    countryboy19 Smoke Blower

    IN
    I just got done reading through Rytek Kutas book, and in there he said that poultry should always be cured before smoking. Is that true? Or is he talking about cold-smoking rather than hot-smoking/fully cooking?
     
  2. bbally

    bbally Master of the Pit OTBS Member

    He is talking about cold smoking.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I agree with Zane (bbally) on this one cause I have read the book too. Now I have taken pieces of chicken and cured them with some tender quick then then smoked them for a differant flavor a couple of times.
     
  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Cold smokin ya gotta cure em, hot smokin no need ta. A nice brine works wonders, but ya don't even have ta do that if ya don't wanna.

    If yer smokin 225° is better yer gonna get through the danger zone just fine so it's not needed.
     
  5. countryboy19

    countryboy19 Smoke Blower

    IN
    Thanks guys.
    I have a freezer full of $.40/lb turkeys from before Thanksgiving, I think one of them is going to meet my smoker soon! But thats after I do some PP and a stuffed $.99/lb boneless loin from before Christmas. I just have so many things I want to smoke and no time to do it all. I work 40-50 hours a week and I live alone, so all the work around the house is done by me, nobody to share it with. Its tough to find time to cook in there as well. I normally just cook a bunch of stuff on the weekends, then eat left-overs throughout the week. Next weekend I'll do the PP and loin, I think the turkey and a fattie can be the weekend after that!
     
  6. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Hot smoking it's not required, but man is it gooooodddd! Pickling a turkey first, then smoking it, makes it a delicasy!
     
  7. travcoman45

    travcoman45 Master of the Pit OTBS Member

    I'd smoke a turkey at 325° - 350°, gets ya through the danger zone in time an gives a decent skin ta boot.

    I know what ya mean bout bein busy, winter supposed ta be when I slow down, but not this en!
     

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