Making Dark Meat Darker! Just another smoked Turkey Leg QV + special preview picture

Discussion in 'Poultry' started by thoseguys26, Jan 19, 2012.

  1. thoseguys26

    thoseguys26 Master of the Pit

    I've always loved gnawing on a big ol smoked turkey leg when I was a wee little lad and I feel the same way today.

    So it's time to make some dark meat darker! More pics to come.

    3 drums per baggy

    1 TB tender quick

    1 TB Sea Salt

    1 TB McCormicks Rotisserie Chicken

    1 TB crushed pepper flakes

    Spring Water

    Olive Oil rub (first time trying this so we'll see)

    12-24 hours in brine (High temp smoking so I don't like to cure for too long)

    Cherry Dust AMNS

    I will smoke these starting at 225° with constant smoke and up the heat after two hours to reach internal of 170-180°

    Oh, I'm using the AMNS for the first time!

    So, I am in the making of attempting something I never thought I would attempt (that's the special preview picture).

    I just learned the way last night from an old true Italian friend that's been doing it for 50+ years. I'll be posting later if anyone's interested  [​IMG]

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    Last edited: May 25, 2012
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Interesting [​IMG]
     
  3. Prosciutto or Pancetta??
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Awful funny lookin turkey legs in that last pic.
     
  5. thoseguys26

    thoseguys26 Master of the Pit


    ha, yeah the rockies grows em quite large.  PROSCIUTTO! Can't wait.
     
  6. sprky

    sprky Master of the Pit OTBS Member

    Looks like a good start on the legs. [​IMG][​IMG]  on your other adventure. 
     
  7. thoseguys26

    thoseguys26 Master of the Pit

    I think I packed my amns dust to much or something.. It's not smoking much at all.

    Do you other MES users stick the temp probes through the smoke vent or do you modify your smoker some other way?

    I am very happy to see my smokers probe and the new Redi Chek probe are reading the exact same temps.
     
    Last edited: Jan 19, 2012
  8. thoseguys26

    thoseguys26 Master of the Pit


    Thanks. I will have a solid reason to get a meat slicer if they turn out. I'm doing 4 hocks.

    Disregard the smoke comment on the amns. I opened it up and got a blast of smoke. It just didn't look like it was smoking as much as it should have been.
     
    Last edited: Jan 19, 2012

  9. So was I right?
     
  10. thoseguys26

    thoseguys26 Master of the Pit


    On the spot. Prosciutto! Doing 4 hams. You know how Italians are, I have two showing me their techniques. The main difference is salt time, aging, & bone in or out - all three kinda big difference in final product but a heck of a learning experience for me!

    I'm also processing 80 lbs of pork butt for sausage, fresh & dry... insanity...
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like a great start on the legs. I just shut the door on the probe wires on my MES. The rubber seal protects them.
     
  12. That is very cool.  Can't wait to see the pix and hear about the process!  Keep us posted, this is going to be great!

    -Salt
     
  13. thoseguys26

    thoseguys26 Master of the Pit

    Legs came out fantastic. I actually couldn't wait for them all to cool down so I ate my first hot smoked turkey leg. Amazing. It mustn't be too hard to make smoked turkey legs because I think this batch (3rd attempt) is the best smoked leg I've ever had. The meat was super moist yet fell off the bone after a few bites. The olive oil rub before smoking is key. The skin was completely edible but still 'snappy'.

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  14. smokin vegas

    smokin vegas Smoking Fanatic

    Those look so great!!  Raw turkey legs pic looks like they captured turkzilla!!!  I have got to find Mortons quick tender I haven't seen it in Vegas.  All though I have been using Smart and Finals version.
     

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