Just did my first run with the adapter - it worked a treat !! Cold smoked some mature cheddar and garlic along with a whole chicken for about 4 hours with a 50-50 mix of applewood and oak .
Although the chicken had not coloured up much when I roasted it in the aga it was the BEST roast chicken ever . The skin crisped up a treat , the smokie had got right into the meat and the gravy made from the juices was FANTASTIC . In fact I am trying another chicken to see how far I can dilute the juices from the roast chicken so I can freeze down the spare gravy and use it as a sauce .
K9,
Do I understand from your post that you cold smoked a whole chicken for 4 hours? That would give me a lot of concern of exposing raw chicken to 90 degree maximum temp for 4 hours. I would have a real fear of botulism or some other type of bad stuff growing on the chicken. Some others and I try to bring chicken up to temp as quickly as possible due to the fear of bad microbes forming.
Maybe I misunderstood your original post.
KyNola
I have extended the conecting pipe upto the max 36 inches into my smoker and the temp has never gone above 20 degrees C. In addition i salt brine the chickens in a vacuum container for 75 minutes before smoking - we are all still alive !!!
This post is giving me the ebbby jeebies.........
IMHO.......I would not cold smoke chicken, too many bad microbes in the meat.
Yes brining would eliminate lots of germs but not 75 minutes. When I do turkey legs, I brine for 6 hours.
Again just my opinion.
Lumpy
Quote from: lumpy on July 24, 2009, 05:06:30 PM
This post is giving me the ebbby jeebies.........
IMHO.......I would not cold smoke chicken, too many bad microbes in the meat.
Yes brining would eliminate lots of germs but not 75 minutes. When I do turkey legs, I brine for 6 hours.
Again just my opinion.
Lumpy
Ditto on the post
Wouldnt rosting it in the oven after make everything safe though?
Quote from: dannyd on September 15, 2009, 04:42:34 PM
Wouldnt rosting it in the oven after make everything safe though?
A good question but, the answer would be a big NO! Cooking tainted meat will not make it safe to eat. Hope this helps.
Quote from: KyNola on July 22, 2009, 07:07:48 AM
K9,
Do I understand from your post that you cold smoked a whole chicken for 4 hours? That would give me a lot of concern of exposing raw chicken to 90 degree maximum temp for 4 hours. I would have a real fear of botulism or some other type of bad stuff growing on the chicken. Some others and I try to bring chicken up to temp as quickly as possible due to the fear of bad microbes forming.
Maybe I misunderstood your original post.
KyNola
Quote from: lumpy on July 24, 2009, 05:06:30 PM
This post is giving me the ebbby jeebies.........
IMHO.......I would not cold smoke chicken, too many bad microbes in the meat.
Yes brining would eliminate lots of germs but not 75 minutes. When I do turkey legs, I brine for 6 hours.
Again just my opinion.
Lumpy
Ditto on both
HR
Wow. I agree with the double ditto from HR.
I'm ditto on Arnies double ditto that they dittoed.
I wonder if you can smoke a ditto. Or, maybe a double ditto on two racks? Sorry. ;)
Quote from: ArnieM on September 24, 2009, 08:23:00 PM
I wonder if you can smoke a ditto. Or, maybe a double ditto on two racks? Sorry. ;)
You'll need the ditto racks and ditto screens...
and the double ditto jerky gun
Quote from: K9smokie on July 21, 2009, 11:26:46 PM
Just did my first run with the adapter - it worked a treat !! Cold smoked some mature cheddar and garlic along with a whole chicken for about 4 hours with a 50-50 mix of applewood and oak .
Although the chicken had not coloured up much when I roasted it in the aga it was the BEST roast chicken ever . The skin crisped up a treat , the smokie had got right into the meat and the gravy made from the juices was FANTASTIC . In fact I am trying another chicken to see how far I can dilute the juices from the roast chicken so I can freeze down the spare gravy and use it as a sauce .
It's interesting that you smoked a cheese and a chicken. I got a cold smoke adapter about month and a half ago. I also smoked a cheese and a chicken. I did brine/cure the chicken for 24 hours before smoking. I think that helps take care of the bad critters. A few days later I brine/cured a couple of salmon fillets and cold smoked them. They were good too.
Quote from: classicrockgriller on September 24, 2009, 05:28:06 PM
I'm ditto on Arnies double ditto that they dittoed.
I'm going for the trifecta and triple dittoing.
1st of all, NO WAY would I do this in a commercial foodservice establishment. WAY too risky (and the DOH would give you a complimentary colonoscopy if they found out!)! At home, I would be willing to do this after a 24 hour brine (chicken) or 48 hour brine (turkey) IF I carefully washed and dried the bird(s) in advance.
MOST contamination is surface contamination, the brine will surely kill off surface contamination (this is why rare steaks are generally safe-heat kills off surface bugs). The brine will also penetrate the meat and act to inhibit bacterial growth in the meat. I would also take the poultry directly fom the fridge to the smoker, no bringing to room temp first.
A current "fad" in the foodservice industry is "dry brining" poultry. Basically, kosher salt is rubbed in the cavity and under the skin of the breasts and legs (for a 14 pound bird, 5 tsp. in the cavity, 3 tsp. under the skin of each breast, and 1 tsp under the skin of each leg). The turkey is then wrapped tightly in plastic wrap and refrigerated for 24 to 48 hours after which the turkey is rinsed of excess salt, dried, and roasted.
I'll be at the CIA (Culinary Institute) this week and I will ask some of the faculty their opinion(s) on cold smoking brined poultry prior to roasting and I will post their consensus.