Yuck. I admit to trying stupid things. Raw poultry is not one of them.
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I love sushi, but yard bird or turkey? I’ll pass, because eating it might lead to a passing not soon forgotten. Montezuma’s revengeSearched for it as a joke; but it actually exists. Chicken Tartare as well as Chicken Sashimi.
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That is what I affectionately refer to as "rental food".Searched for it as a joke; but it actually exists. Chicken Tartare as well as Chicken Sashimi.
Ok, probably longer than needed but here goes. Been more decades than I care to think about since my microbilogy courses so I went out to the FDA site and a couple others. Here is the short story:Read an interesting article about smoking below 225 degrees in cold weather. The author suggested that in colder weather it takes longer than 4 hours for meats internal temperature to get above 140 degrees, the danger zone upper limit. And this could allow bacteria growth.
I have smoked at 200 degrees overnight in colder weather without any issues. What temperatures are you running at for overnight cooks?
https://www.lakesidesmokers.com/how-cold-is-too-cold-to-use-a-smoker-and-what-is-the-danger-zone/