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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?
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.
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!