The Complete Guide to Smoking and Salt Curing by Monte Burch

Author:Monte Burch
Language: eng
Format: epub
ISBN: 9781510745346
Publisher: Skyhorse
Published: 2019-03-02T16:00:00+00:00

7

Poultry

ALTHOUGH NOT AS commonly salt-cured and smoked as some other meats, poultry treated in this manner can be extremely delicious. Curing and smoking provides an unusual way to prepare these common and economical meats. Poultry may be smoked, then cooked, cured, and smoke-cooked, or simply smoke-cooked. Poultry may also be processed in salt brine, to which liquid smoke flavoring has been added, and cooked in the oven. This alleviates the smoking process for those without a way of smoking. In all cases, however, poultry must be hot-smoked or smoke-cooked rather than cold-smoked as with some other meats. With poultry, the smoking is for flavor rather than preservation. Poultry that has been cured and smoke-cooked has a unique flavor, has the pink color of smoked foods, and has a slightly increased refrigerator storage life. Cured and smoked poultry can be stored in the refrigerator for up to 2 weeks. Poultry that has not been cured but merely smoke-cooked, however, must be treated and stored just like other cooked poultry. Cured and smoked poultry, like other meats such as ham, can be served hot or cold. The meat also makes delicious sandwiches and salads as well as party snacks.

As with other meats, it’s extremely important to start out with quality meat, and that is especially so with poultry, as the meat quickly turns rancid. If the birds are freshly slaughtered, they must be well chilled before curing. All poultry must be chilled to below 40°F immediately after slaughter. Once chilled, the birds must be cured within 2 to 3 days. Purchased processed birds may also be cured and smoked.

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