UACES Facebook Smoking Meat & Poultry - Food Safety

 

 

Two turkey breasts that have been smoked and are laying on a rack that is sitting on a counter top.
 

Where there's smoke, there's well-flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry, and turkey breasts. This slow cooking technique keeps them tender, too (Food Safety & Inspection Service).

Smoking Meat and Poultry

Smoking meat and poultry adds an appealing smoke flavor, but it also uses three mechanisms to preserve the meat.  Heat will kill bacteria, depending on the time and temperature used.  Chemical compounds from the smoke have an antimicrobial effect.  And finally, the outer surface of the meat dries, which reduces moisture available for bacteria to grow.  To make sure meats and poultry are smoked properly, click on the resource-based resources below.
 

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National Center for Home Preservation Center Curing and Smoking Meats
Food Safety and Inspection Service Jerky & Food Safety 
National Center for Home Preservation Center Home Preserving of Venison
Oregon State University Extension Service Smoking Fish at Home – Safely
Food Safety and Inspection Service Smoking Meat & Poultry