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| Smoking meats |
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| scottr:
The smoker gets to 145. The recipe book say the meat will keep in the fridge for 2 weeks but that seems long to me. It also says to finish them at 300 in the oven. |
| nw_bowhunter:
hmmm... I guess it depends on the type of smoker on weather the food will be cold smoked or smoked while actually cooking the product. I am In agreement that if the brine is used it will stop the food-spoiling microorganisms. I brine polurty all the time than smoke several time and complete cooking at maintained heat in my smoker. I use the brine to keep the meat most and tender. |
| robb92:
I would get a digital meat thermometer, set the temp you want the meat to reach and set the alarm and walk away. You can pick one up pretty cheap and they are a good thing to have if you plan on smoking meat. |
| Alchase:
The brine actually cures the meat and keeps bacteria from forming (practically cooks it) if done correctly you should not have to refrigerate after curing and smoking. The exception might be with thick pieces not sliced up. There would be no way to ensure the middle was brined. Cold smoking is usually done below 90 degrees and done with thin cuts. For full birds you want to ensure your internal temps reach 155 degrees "minimum". If your Little Chief only gets to 145 degrees I would defiantly cook it again until internal temps reach a minimum of 155 degrees. I use a Bradley commercial grade smoker that can also cook. When I do chicken or turkey I brine then cook at 200 - 210 degrees until the internal temp reaches 145 degrees measured on a remote temp sensor. this can take from 2 - 3 1/2 hours depending on size. only the 1st hour gets smoke. I then remove the bird and wrap in a damp towel and put in a cooler for an hour. Internal temps usually rise to around 155 to 160 as it steams in it's own juice. |
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