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Re: smoked chicken
Posted By: Joe Ames In Response To: smoked chicken (chip)
Date: Saturday, January 17, 2004 at 8:07 a.m.
In Response To: smoked chicken (chip)
What was the smokehouse temperature?
Just by the way commercial poultry is processed, you have to assume it's all contaminated with a variety of bacteria.
When in the "danger zone" 40 to 140 F, bacteria begins to grow rapidly, especially after about 2 hours.
To a degree, smoke and/or a curing agent are anti-bacterial, but not "magic bullets". ;-)
If improperly handled poultry hasn't made you sick, then consider yourself lucky. ;-)
Here's a good reference site.
Or click below
Hope this helps
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