cold smoke turkey

Welcome to the CS forums.

Nitrite/Nitrate curing agents aren't necessarily required when smoking turkey. Your butcher may be trying to extend the shelf life by using them.

I'd suggest reading SmokinOkie's Brining 101 primer found HERE Brining your turkey will add moisture and flavor the the finished product. Adding a curing agent to the brine, such as Morton's Tenderquick, will help extend shelf life.

Hope that helps.

I believe the cures may be needed for cold smoking turkey. Smokin's 101's refer to hot smoking.

I worked for a firm for years that gave us all a very nice Christmas basket with a cold smoked turkey. Never liked the texture of the cold smoked turkey, so we always gave it away. Obviously, PaulO found his butcher's version to his liking.

"technically" speaking you have Nitrates/Nitrites involved, that's part of Cold Smoking:

quote:

Wood contains large amounts of nitrogen (N). During burning the nitrogen in the logs combines with oxygen (O) in the air to form nitrogen dioxide (NO2). Nitrogen dioxide is highly water-soluble. The pink ring is created when NO2 is absorbed into the moist meat surface and reacts to form nitrous acid.
The nitrous acid then diffuses inward creating a pink ring via the classic meat curing reaction of
sodium nitrite. The end result is a "smoke ring" that has the pink color of cured meat.

Real issue become spoilage and food safety.

Is there a reason you want to use the technique? The real issue would be food safety. If you are cold smoking it, the meat needs to get to 145 degrees for food safety.

So I'm trying to figure out the texture if it's "just" cold smoked.

How does he sell it? He may say he's cold smoking, but then finishes it at a higher temp to get the firm texture.

Sounds to me he is curing (probably wet) using a Morton or Prague curing salt prior to cold smoking. Ask him if it's cured and if it needs to be refrigerated, if not, it is cured.

Years ago, I used to sugar cure chickens and after cured would hang them in a cool room in a cheese cloth bag. When some was needed, we just cut off what was needed and used. I will see if the recipes can be found.

Thanks everyone for responses. Reading internet sites found references to a '4 hour rule' unless turkey cured first. I think my answer is found on
Curing & Smoking. Smoked Turkey

Here are a couple links that should help also. I highly recommend using a commercial product over making your own.
Enjoy

http://www.wedlinydomowe.com/poultry-and-game/poultry

http://nchfp.uga.edu/publicati...cure_smoke_cure.html

quote:

Originally posted by PaulO:

Curing & Smoking. Smoked Turkey

As you read, notice it talks about cooking the bird until it reaches 165.

So I'm still curious, talk to your butcher and get an idea of what the end product is, and is it only cold smoked or finished off to a set internal temp.