This removes excess salt from the surface and equalizes the salt content of the meat. After clearing, thoroughly drain the poultry carcass or parts and hang in the smokehouse. Heat at 140 degrees F for 30 minutes, turn on the smoke and heat at 150 degrees for 1 hour. Turn off the smoke and heat at 170 degrees for 2 hours followed by 185 to 200 degrees smokehouse air temperature until internal muscle temperature reaches 165 degrees, as measured by a meat thermometer. After the meat has been in the smokehouse for 30 minutes, increase smokehouse humidity by placing pans of water over the heat source.
Smoking gives the meat an attractive light-brown color and a fragrant smoke aroma.
Smoked poultry is a cured product, but it must be refrigerated. It may eventually develop mold, depending on temperature and humidity. Smoked poultry may be frozen up to six months, possibly longer. Poultry fat becomes rancid after long-term storage and gives the product a stale, off flavor. Cover the meat with foil to retain the moisture and eliminate the need for basting.