I would first like to say, I lub my butcher again! She sent me with last weeks groceries a dozen turkey legs. I set 4 to wet cure, and divided the others in half and into the freezer. Its like the Renfest! I started yelling for the wench to bring me another tankard of ale!! I turned around and realized I was surround by no one......LOL I was my own wench!
Since it was just 4 legs, I used a gallon ziplock.
1/2 t. cure #1
1/4 C Brown sugar
1T. canning Salt
1/2 T Ground Rosemary
1/2 T. Ground Sage
1/4 T. Thyme
1/4 t. Corriander
1/4 t. Ginger
1T. Maple Extract
1t. Lea & Perins
Boil it with a little water, then allow to steep 5 mins. Add ice to cool it to tepid, add enough water to equal total of a quart of water.
2-day brine. I would like to appoligize here cause I screwed up, hey, I still have a lot going on in real life. I did not allow the legs to dry in the reefer, I did not put the fan on them, I took them directly out of the brine shook off those remaining drops and threw 'em on the smoker rack. I know better!
In the smoker, with a 100% apple pellet and 100% apple chips.
And hour later, not much color, I didn't allow a pelicle to form and its all apple.
4 hours in I inserted a probe...... OMG IT's BEEN PROBED!!!!
I achieved 160 degrees 4 hours into the smoke, I dropped the box temp back to 190 degrees so I could maintain the smoke. Slow and low wins........
I could play the big bass drum in the marching band! Thats 100% apple smoke, 7 hours worth of it.
I should have allow one more hour, and I think I could have just grabbed the nub, where all the ligiments are connected and pulled it out, I was very very close at 7 hours. Pop's has a great discreption located here: http://www.smokingmeatforums.com/t/130992/taking-the-ligaments-out-of-the-drumstick-all-at-once
My Pop has a stick with a loop that he said a friend in N.C. gave him to do the same thing.
Anyway, Slightly cured sugary cured drumsticks. And they are totally awesome. And I didn't even want them, my butcher just sent them. I am going to send her a bag my spicy jerky next week for her to take to the camp. Good butchers are hard to find.
Oh I am forgetting!!!!!
THE BEAR VIEW!!!!
Tossed salad, pasta primavera, slightly cured sweet brined turkey. I wish you could have seen how tender and juicy that meat is. I have two legs left and I am guessing a midnite snack would not be totally out of the question!
<waving his turkey leg around flamboyantly>
Knights Joust! Wenches more ale for my friends! Everyone party!! But touch my turkey legs and ya die!
Since it was just 4 legs, I used a gallon ziplock.
1/2 t. cure #1
1/4 C Brown sugar
1T. canning Salt
1/2 T Ground Rosemary
1/2 T. Ground Sage
1/4 T. Thyme
1/4 t. Corriander
1/4 t. Ginger
1T. Maple Extract
1t. Lea & Perins
Boil it with a little water, then allow to steep 5 mins. Add ice to cool it to tepid, add enough water to equal total of a quart of water.
2-day brine. I would like to appoligize here cause I screwed up, hey, I still have a lot going on in real life. I did not allow the legs to dry in the reefer, I did not put the fan on them, I took them directly out of the brine shook off those remaining drops and threw 'em on the smoker rack. I know better!
In the smoker, with a 100% apple pellet and 100% apple chips.
And hour later, not much color, I didn't allow a pelicle to form and its all apple.
4 hours in I inserted a probe...... OMG IT's BEEN PROBED!!!!
I achieved 160 degrees 4 hours into the smoke, I dropped the box temp back to 190 degrees so I could maintain the smoke. Slow and low wins........
I could play the big bass drum in the marching band! Thats 100% apple smoke, 7 hours worth of it.
I should have allow one more hour, and I think I could have just grabbed the nub, where all the ligiments are connected and pulled it out, I was very very close at 7 hours. Pop's has a great discreption located here: http://www.smokingmeatforums.com/t/130992/taking-the-ligaments-out-of-the-drumstick-all-at-once
My Pop has a stick with a loop that he said a friend in N.C. gave him to do the same thing.
Anyway, Slightly cured sugary cured drumsticks. And they are totally awesome. And I didn't even want them, my butcher just sent them. I am going to send her a bag my spicy jerky next week for her to take to the camp. Good butchers are hard to find.
Oh I am forgetting!!!!!
THE BEAR VIEW!!!!
Tossed salad, pasta primavera, slightly cured sweet brined turkey. I wish you could have seen how tender and juicy that meat is. I have two legs left and I am guessing a midnite snack would not be totally out of the question!
<waving his turkey leg around flamboyantly>
Knights Joust! Wenches more ale for my friends! Everyone party!! But touch my turkey legs and ya die!
Last edited:
