EL-1664: Curing and Smoking Poultry
curing and smoking poultry information sheet

210550, 15; 242550, 85;
Publication Date: 2009 July
Email: ccoufal@poultry.tamu.edu

Product Code: EL-1664

This item is a free electronic download.  This publication includes step-by-step directions through the process of selecting poultry, preparing and injecting the brine, soaking and draining the carcass, and smoking the poultry.Go to: L-1664 to order printed copies.  (4 pp., 2 tables) By: Michael  Davis