If you cured a turkey breast properly, smoked it to proper temperature, then refrigerated the left over at 40 Deg. F., how long should or could you still eat it without worry?
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Well, the "experts" at FSIS (Food Safety and Inspection Service) say 1 to 2days:
Click on the link, see the table at the bottom:
Refrigerator Food Safety
That's the first reference I could find, I'm sure they have others.
Smokin'
Click on the link, see the table at the bottom:
Refrigerator Food Safety
That's the first reference I could find, I'm sure they have others.
Smokin'
Alan,
The key phrase in your question is "...cured a turkey breast properly..." Most of us do not cure meats & poultry for the purpose of long-term storage. Therefore, our curing times are much shorter than necessary for this purpose. Short curing times may slightly extend the time to which the product can be in the danger zone (40�F - 140�F) but will not significantly extend the storage time, after cooking.
To properly cure turkey for long-term storage, you can read the process suggested by the Oregon State University Extension Service (PDF format) or the Washington State University (HTML format). As indicated in these references, properly cured and smoked turkey can be stored at 40�F or below for 2 to 3 weeks.
Ray
The key phrase in your question is "...cured a turkey breast properly..." Most of us do not cure meats & poultry for the purpose of long-term storage. Therefore, our curing times are much shorter than necessary for this purpose. Short curing times may slightly extend the time to which the product can be in the danger zone (40�F - 140�F) but will not significantly extend the storage time, after cooking.
To properly cure turkey for long-term storage, you can read the process suggested by the Oregon State University Extension Service (PDF format) or the Washington State University (HTML format). As indicated in these references, properly cured and smoked turkey can be stored at 40�F or below for 2 to 3 weeks.
Ray