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

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thoseguys26

Master of the Pit
Original poster
Jan 4, 2012
1,341
60
Aspen Valley
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 
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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.
 
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Looks like a good start on the legs. 
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 on your other adventure. 


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.
 
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So was I right?


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...
 
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.
 
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...
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
 
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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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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