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Posted By: chip
Date: Friday, January 16, 2004 at 8:57 p.m.
I have smoked chicken in an old fashoned wood burning smoke-house for about 3 hours and then I baked it off in the oven at 325 for 45 minutes. This was uncured chicken. Have I just been lucky not to have gotten sick? Should I soak the chicken in a cure in the future? Or --- is the final oven bake off enough to kill anything harmful? The chicken was coated with Montreal seasoning and then sprayed with olive oil, It came out soooo good. Any advise on fresh chicken in the smoker is appriciated.
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