I would follow whatever instructions came on the packaging personally. Yes, the turkey must be kept below 40F (4C) during the brining process to prevent spoilage. When dealing with food, especially meats and other proteins, you have 4 hours to get it from one zone to another. Does that have a good result? Hi yall, I used the buttermilk brine and the parsley/butter for under the skin for last years Thanksgiving, it was DELICIOUS! I've done frozen in the past using yourspecs and it has turned out great but I would like to go all in this year and try a minimally processed bird. Also, depending on the size of your bird, youd be hard pushed to be able to freeze it, and then defrost it, all from a Monday to Thursday. Bones of this size will allow your dog to gnaw while helping to reduce the chances that your dog will break off and swallow a chunk of bone that can cause health problems. BROMELIN -an enzyme that can dissolve or degrade the proteins collagen and elastin to soften meat and poultry tissue. Note: This information applies to hot smoked meat that we wish to store for eating later. SODIUM CASEINATE -used as a binder in products such as frankfurters and stews. We just bought 4 smoke butts vacuumed sealed on 11/16 because it was a good sale. The smoking process also dries the outside of the meat and leaves smoke deposits which inhibit bacteria growth and help in preserving freshness. An example is the use of phosphates in the curing of ham where approved additives are sodium or potassium salts of tripolyphosphate, hexametaphosphate, acid pyrophosphate, or orthophosphates, declared as "phosphates" on labels. Set up your smoker for cooking at 225F using indirect heat and if your smoker has a water pan, fill it up. Please help get rid of the ads or stop promoting that with the purchase of the recipe it will be ad free. Cold smoking meat is defined by the temperature inside the smoker. Then add the rub and stir until it is dissolved as much as possible. The U.S. Food and Drug Administration (FDA) reports that between Nov. 1, 2010 and Sept.12, 2017,it received accounts of 90 dogs who became sick after eating commercially-available smoked or baked bone treats. I crank up my smoker now for chicken and aim for 350*. When the turkey hit 165F (74C) remove it from the smoker and set it on the counter. The original rub is very low on salt and thats a good thing but sometimes you want a little more salt so you can use the Texas style rub for that or you can just salt the meat a little more before applying the original rub. Sprinkle my Jeffs original rubonto the meat and make sure you have full coverage on all sides. Thanks for sharing! Smoked pork country style ribs are usually cut from the pork butt and since they can get done in about 4 hours, they are a great option when you are trying to get food on the table in a relatively short period of time. The .gov means its official. My goal with this site is to help as many people as possible enjoy and be good at doing the same. Let that sit there and get happy while you go get the smoker ready. You should avoid raw shellfish because they can have harmful bacteria, viruses or toxins in them. Im just some random dude on the internet with no food science background or qualifications, who maybe should not be listened to as an authority when it comes to YOUR health . Hi Joey. In this recipe, I show you how to stuff bacon butter under the skin of the turkey before smoking it to moisturize that breast meat and make it super flavorful. However, there is an excellent group on Facebook that Im part of that is full of incredibly knowledgeable food preservation practitioners called the Salt Cured Pig. I would recommend checking that out, searching the group for previous posts, and perhaps asking questions there. Surely if smoke is a preservative, it will last for a long time before spoiling? Next is a question about the article. Let it rest for about 20-30 minutes if possible before carving to allow the juices to redistribute throughout the turkey. Also, raw bones can introduce food-borne pathogens like Salmonella into your household, particularly if the bones are left out for extended periods of time. How Can You Get it? 14. We do not cover below how long you can store meat cold smoked intentionally for preservation purposes, such as charcuterie. I just wanted to pass along a couple of comments; 1.) Never feed your dog cooked bones. I am warming up the smoker as I type this to smoke ribs, pulled pork and a bacon butter turkey. However, I would freeze them, yes. Helps prevent growth ofClostridium botulinum, which can cause botulism in humans. I have a problem in spoilage of raw meats in the freezer. that Ive smoked in the fridge for over a week, reheated them and eaten it no problems. Thanks Jeff! Back Ribs These are among the 13 ribs that run direct from the spine and have the meat between the bones and comprised of the chuck ribs (first 5 ribs) and back ribs (the next 7). also, your birds skin look super crispy. My question is, does anyone know if the leftover parsley butter is still OK? Your bbq sauce recipe and spices are amazing , it super cheap for the recipe and worth every penny plus . HYDROLYZED (SOURCE) PROTEIN -flavor enhancers that can be used in meat and poultry products. You go to a lot of trouble to make smoked meat, fish and poultry so enjoy it while its fresh. One of my favorite suggestions was to freeze the bacon first to make it easier to chop up into smaller pieces. Why Do You Want it? After wrapping or covering, place it back on to the grate for another ~1.5 hours. I purchased your rub and BBQ recipes several month ago. Pour the water into a large plastic foodsafe container. With the pork belly laying flat in front of you, fat cap side up, use a very sharp knife to make cuts (back to front) about inch deep and about 1 inch apart. BHA/BHT and tocopherols are used to keep fats from becoming rancid. It is derived from pineapple fruit and leaves and is used as a meat tenderizer. Can I put stuffing in the turkey when smoking like I do in the oven? The goal of wrapping meat for freezing (or for your refrigerator) is to retain the water content and moisture. This pork belly is a prime example in that the pork is safe to eat at 145F but it is far from tender at that point. Brush onto the turkey generously. I have seen them cut from both types of meat, side by side in the store on multiple occasions. Let them sit there and rest for at least 15 minutes but if you can go an hour, it will reward you greatly. I like sauce on these but they are also very good with just the dry rub. For help with meat, poultry, and egg products, call the toll-freeUSDA Meat and Poultry Hotline: Looking for USDA information? If you like to make smoked sausages, here is the link to the USDA guidelines for Sausages and Food Safety. Jeff Phillips lives in the Tulsa, OK area. I recommend a mix of mesquite and cherry wood for smoke if you can find it. All additives are initially evaluated for safety by FDA. It contains a lot of fat and a lot of meat so we are going to season it real good and then cook it long enough to allow a lot of that fat to render and the meat to get tender. If the meat has been injected with a liquid smoke to give the flavor, then you may see a pink tinge within the flesh, whereas chicken exposed to actual smoke, will see the pink around the exterior of the meat. Shop Now. My turkey was about 12 lbs so I planned on it taking about 6-7 hours. That slowed down the cooked and they climbed slowly from 165 to 175 over the next 2 hours. My question is about the turkey. British Lion hen eggs and hen eggs produced under the Laid in Britain scheme are less likely to have salmonella in them. Required Notice: As an Amazon Associate, I earn from qualifying purchases. I usually leave as much room as possible but I had other things to cook and so I had to give them a little less breathing room than usual. depending on what you have available. For my brine with this recipe, I used the remaining brine from when I cooked the bacon wrapped turkey loins two days prior while adding some salt and water for enough volume to cover my 15lb turkey. Step one, wrap the meat using a quality plastic wrap. Add the salt andstir until it is completely dissolved. If you have pans/racks like I do, lay them on the rack with just a slight bit of space between each one to allow the smoke to get in there a little bit. Wrapping meat for freezing is a 2-step process. Some smokers are easier than others but it all comes down to heat + smoke for a prescribed amount of time. This includes those that originate in your kitchen and those that can be purchased. Make sure to thoroughly wash all fruits, vegetables and salad ingredients. Make sure the heat is indirect and use the water pan if your smoker has one. If it gets too high, youre going to ruin this bird. Although sorbic acid was an approved food additive, permission for use in meat salad was denied because such usage could mask spoilage caused by organisms that cause foodborne illness. Made two of your Smoked Turkey with Bacon Butter using the butter milk brine. Even with proper packaging, the quality will fade so use it before three months. Great creation! Worse case scenario, get a sharp knife and debone/slice a pork butt yourself. I followed all instructions precisely. Color additives may not be used to deceive consumers or to conceal blemishes or inferiorities in food products. Always use proper care when handling any food products from prep to cooking to storing. In prehistoric times, cavemen may have smoked meats to make them taste better. Washing Food: Does it Promote Food Safety? Tip: Some alternatives to regular yellow mustard are spicy brown mustard, olive oil or even my barbecue sauce.. all of these work just as well as yellow mustard and gives you some different flavor options. Patience is key. Smoked meat can be stored in the refrigerator for up to 4 days. Too much can be just as dangerous as too little. Pat them dry with a paper towel and lay them on the cutting board or in a large pan to contain the mess youll make by seasoning them ? I make a point to make this Turkey every year. The turkey turns out moist and full of flavor every single time and we never have left overs so we started doing a bigger bird just so we would! Try to resist the urge to open the smoker. Free Smoking Recipes via EmailYes, Please! Thanks for the recipe and the help. Place the pork belly on the smoker grate fat side up. With your hands, work the bacon butter under the skin of the turkey as much as possible then rub it all over the outside of the turkey as well. Ever since I took over cooking the Turky every year everyone askes me how I make it so juicy and every year I have the same answer, its all in the brine. The big meal is tomorrow. After enjoying a nice dinner and noticing your dogeyeingthe bones that were left behind, many people wonder, "Can dogs eat bones?" Handle leftovers with care: make sure the food is cooked to a safe temperature and refrigerate any leftovers promptly. Set up your smoker for cooking between a range of 240F (116C). Hey Jeff,I have made your pork belly and all my wife said was DAMN!. Way too much work and money for ehh flavor. So Good. This will allow you to have a probe in the meat telling you when it is getting close and a probe on the grate telling you what temp the meat is cooking at. Your email address will not be published. Don, I just went and looked at your account and I am showing that you should be getting the emails without ads. 225-240F until they reach temperature. Jack Link's Bacon Jerky, Hickory Smoked, 2.5 oz. Hi Jeff, when I cooked these in my electric smoker at 225 they shot up to 165 very quickly, in about an hourso I turned the temp down to 200. If you cant be sure, then just purchase a whole pork butt and ask the butcher to debone and slice it into strips about 1 to 1.5 inches thick and 2-3 inches wide the length of the pork butt. Sharp bone fragments are clearly visible. I am a barbecue food stall owner. Im going to use pecan wood. You can have caffeine, but no more than 200mg per day. The reason I am writing is your Bacon-Butter turkey recipe. The 3-4 days in the fridge is generally the max for ANY cooked meat in my experience having never gotten sick from refrigerated cooked meat. This can be accomplished by refrigeration or by adding ice to the brine. For best quality, use within 3 months. Splendid! Butt take longer than a chicken. I had a bunch left, wrapped it up in wax paper and left it, forgot about it, in the fridge. Sorry but what part of the article (or a comment) are you replying to? Thanks! Let the turkey brine for 10-12 hours or overnight in the fridge making sure the temperature of the brine stays between 33F and 39F (1 C and 4 C. It was good just not wowed like it should have been. I can't wait to make this turkey. Types of Beef Ribs. Freezer burn is a condition where the food has dehydrated during freezing. Poke them with a thermometer probe or a long toothpick to give you an idea for their tenderness. 2. Great idea! My pork belly halves cooked for 4.5 hours at which point they were the color I wanted and about 163 to 168F in the center. How are additives approved for use in foods? Consider explaining to folks that they might see a pink tint to the meat and that this is a result of the smoke on the meat and not undercooked meat. You can expect these ribs to take somewhere between 3-4 hours if you maintain 225-240F. Jeff Phillips lives in the Tulsa, OK area. I had decided on the Texas style rub and just started to sprinkle it on when and idea occurred to me. Before refrigeration people used a combination of smoking, curing and drying to preserve meat. Im going to smoke/mix a belly with a shoulder for a new experience all together. In coastal regions, early man probably soaked foods, including meat and poultry, in seawater for better flavor and for preservation. Drinking alcohol in pregnancy can lead to long-term harm to your baby. Bag - Flavorful Ready to Eat Meat Snack with 11g of Protein, Made with 100% Thick Cut, Real Bacon - Trans Fat Free (Packaging May Vary) Visit the Jack Link's Store. Share a photo and tag us we cant wait to see what youve made! Only AFTER its finished cooking NOT before. Irecommend a minimally processed, fresh, never frozen turkey if you can find one. But if it was my meat, that I had cured, smoked and vac packed.then I would feel sure and quite safe eating it, because yes, curing, smoking, they are both preservatives and known killers of bacteria and pathogens. Today, I am going to show you how to stuff bacon butter under the skin of the turkey before smoking it to moisturize that breast meat while it cooks in the smoker. Smoking has been used for centuries to preserve meat. My husband just got me a combo grill smoker and I am having a bit of trouble with smoking, the first thing I smoked , chicken and pork butt, the chicken skin was black and some of the pork. Get a replacement or refund. Hey Jeff, Thanks for all of your smoking wisdom has helped me out big time! Looking great! But bones can be a wonderful source of calcium and phosphorous when fed as part of a nutritionally complete, home prepared diet. I will be smoking a turkey on Monday before Thanksgiving to be eaten Thanksgiving Day. Government agencies and home chefs agree that even properly wrapped and refrigerated smoked meat should be consumed within four days. As long as the mustard is completely covering the meat, doesnt matter how it gets there (within reason of course). document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I have been using your recipes for years now with great success. WHEY, DRIED -the dried form of a component of milk that remains after cheese making. Thanks Jeff! Eat This: Hormel Natural Choice Smoked Deli Ham PER 2 OZ (56 G) : 60 calories,1.5 g fat (0.5 g saturated fat), 520 mg sodium, 1 g carbs (0 g fiber, 1 g sugar), 10 g protein Eat This: Applegate Naturals Uncured Slow Cooked Ham To remedy this situation you can purchase a pork butt, remove the bone (or a boneless pork butt) and slice it up yourself to ensure you are getting the right thing. Rub it all over with you hands or if youre squeamish, I suppose you could use a basting brush. This should keep the turkey above 140F (60C) F for 3-4 hours. I bought a 13.66 lb bird this year (couldnt find anything smaller) and brined it in the buttermilk brine and followed the instruction for the bacon butter turkey. For long term preservation Ive not got a ton of advice. Thanks for all the recipes. The source used must be identified on the label. Valid 11/28-12/25. If meat feels slimy or smells questionable, dont hesitate to dump it. As a last resort, there are videos online that will show you the proper technique but I can tell you from experience that the most important part of this job is sharpening the knife. Due to a listeria outbreak linked to smoked fish, people at higher risk of serious infection (including people who are pregnant) should only eat smoked fish products that have been thoroughly cooked. People have been using food additives for thousands of years. [Top of Page]. And, if you have doubtsNEVER taste it unless you heat it at least to 165 F first. Thanks Jeff! If this treatment approach wasn't successful, major surgery would have been necessary to save the dogs' lives. I will look into this for you and see if I can get that fixed right away.. let me know if you dont get the newsletter this coming Thursday. 4.4 out of 5 stars 10,727 ratings | 28 answered questions . Just hoping for a definitive answer. What is BBQ Bark? I flipped it over to the traditional breast side up configuration before carving and serving: Does brining make the turkey salty? Work in small sections to make the job easier and youll be done in no time. Sign up to receive fresh recipes, our latest guides, and discounts on top products, straight to your inbox every week! This is another topic entirely and will be covered elsewhere. Step two, wrap the meat in aluminum foil. What happens if I freeze the smoked meat immediately after smoking (using a vacuum bag) But natural does not always equate with healthy. For example, wild mushrooms are certainly natural, but certain types will kill a dog if eaten. A blender does not work very well in preparing the bacon butter.. Buy 3, get 1 free dog treats. Do the same barbecue sauce and rub application on the meaty side. I tried your pork burnt ends recipe using CSR, but did not make the connection to shoulder cut vs loin.HUGE mistake! And the leftovers, boiled off of the carcass, along with the giblet gravy and some vegetables translated into a VERY delicious turkey pot pie! But now I will try your Bacon Butter recipe and cant wait for everyones response to it. My test run ended with caked pink mushy bacon goo under the skin that was unfamiliar to my diners causing them to question the meal. What is the best wayto travel with the turkey? Once it gets to 150 155 degrees, brush the butter recipe on every 30 minutes until it reaches 165. Jeff, I have country style pork ribs that is labeled pork shoulder. I used my blender, with the bacon chopped finely before adding it to the blender, and it worked just fine! Thanks. Correct? I wanted the turkey to be as high and away from the heat as I could get it which was the 3rd rack from the bottom. Source your raw bones from a respected, local butcher and follow meticulous food hygiene to minimize the chances of food-borne illness. When the meat is cooked and smoked at the same time, such as smoked ham, it will have moisture, be safe to eat, and juicy (hopefully!). Note: You can also order the formulas for my rubs and sauce and make these yourself at home. Make sure plenty of of the bacon butter gets into every possible spot under the skin. I usually take these off at 180-185F.. they are tender but not falling apart at that point. There are three safe ways to thaw pork: in the refrigerator, in cold water (in an airtight or leak-proof bag) and in the microwave. Excellent flavor! Any thoughts on what I am doing wrong? Family was very impressed. If you eat too much of these, they can be harmful to your unborn baby. GELATIN -thickener from collagen which is derived from the skin, tendons, ligaments, or bones of livestock. I have used it every year since then. Freezing can also contribute to this darkening. I made the bacon butter last year, had quite a bit left, so I wrapped it in wax paper and it has been in the refrigerator all year. Slice about inch thick and serve it up! No matter how much you cook the smoked chicken, the dark pink color will remain as it has retained this color from the smoking process. you sid it needs to be 165 deg. 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