Assuring the security of the food supply is a vital part of our public health mission. We take this responsibility seriously and have devoted many agency resources to ramping up our laboratory diagnostic capability, providing intensive training for our employees, and increasing our work force.
Where there’s smoke, there’s well-flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry, and turkey breasts. This slow cooking technique keeps them tender, too. Smoking is slowly cooking food indirectly in the presence of a fire. This can be done by using a “smoker,” which is an outdoor cooker especially designed for this purpose. A covered grill can also be used for smoking food by placing a drip pan of water beneath the meat on the grill.
