Poultry may be processed in salt brine, in which the salt has been smoked or liquid smoke has been added, or cured in a sugar and salt brine and smoked using hardwood. Keep smoked poultry frozen up to six months. However, the fat is highly unsaturated and becomes rancid after long-term storage. Turkey jerky is prepared by slicing meat in small strips, curing in smoke brine, clearing, draining and roasting in the oven. Smoked turkey, turkey jerky and smoked chicken are excitingly different ways to enjoy nutritious and economical meats.
Smoking adds new flavor, convenience and increased shelf life to poultry meats.
Poultry may be given a light smoke to add to the delicate flavor of the poultry, or a heavy smoke, similar to some smoked red-meat products. Add spices, seasonings and condiments to provide a distinctive flavor. Smoking Methods Poultry may be processed in salt brine, in which the salt has been smoked or to which liquid smoke has been added. The whole carcass, boned rolls, parts such as drumsticks, or thin slabs of meat may be smoked in this manner. This method results in less weight loss for a fully cooked product.