Safely 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.
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).
|National Center for Home Preservation Center||Curing and Smoking Meats|
|At Home with UAEX Team||Making Safe Jerky|
|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|