Smoking adds flavor, convenience and increased shelf life to poultry meats.
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.