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| Smoking meats |
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| scottr:
I just picked up a Little chief smoker and smoke a few ducks and some snow goose I had left over from last season. Brined them for about 14 hours and smoked them over 4 pans of apple chips for 4 hours. My question is how long can I keep these in the fridge before I should finish them off in oven? |
| ICEMAN:
Smoked them whole or pieced them up? What is your goal meal with the birds.....whatcha' going to do with it...? |
| scottr:
--- Quote from: Iceman on September 11, 2007, 11:01:20 PM ---Smoked them whole or pieced them up? What is your goal meal with the birds.....whatcha' going to do with it...? --- End quote --- Smoked whole breasts a few were on the bone. I was thinking I would finish them off in oven. |
| nw_bowhunter:
I would personally complete the cooking with the smoker. I would be concerned about bacteria and re-heating them. What temp was your smoker at? I bet they are cooked. Did you temp them? |
| ICEMAN:
Sorry guys, most of those smokers are just imparting a smoked flavor and drying out your foods-not cooking them. They are "cold" smoke dryers basically....You may wish to check your manual, can't find mine right now..... Anyway, the whole idea with the brine is to kill the bacteria, not the little bit of heat generated in the smoker... Smoked fish is a raw fish meal. Raw meats... From what I understand, and I am sure others here will correct me anyway.... For larger pieces of meat, in order to kill bacteria, you need to cut the pieces into small enough portions so that the brine can do it's job and reach hidden bacteria within... Let the correcting begin.... |
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