Smoked turkey legs

[big-guy]

Legs in brine in the fridge for 10 days.

Brine was 1 cup brown sugar, 1 cup coarse salt, 1 Tbs granulated garlic, 1 Tbs cure #1 20 cups water.

 

I did some pork hocks too

 

Into the smoker

 

smoker @250 F for 4 hrs with maple smoke.

 

ready to eat or package

 

 

[adiochiro3]

That Looks absolutely awesome!  A 10 day Brine?!!!!  I would never have thought to brine poultry that long.  Think I'll give it a try.  Thanks for the post!

 

[Bearcarver]

Hey Big-Guy--That stuff looks awesome!

Could I please have a little peek inside one of those hocks?

I'm sorry, I just can't help myself---just a little slice through that beautiful stuff!

Bear

 

[beer-b-q]

Ditto what Bear said.  also one of the Turkey legs if you would...  They look Awesome...http://s63.photobucket.com/albums/h151/pkcdirect/emoticons/?action=view&current=5-pepper-rating.gif

 

[meateater]

I gotta give you

for them. Awesome!

 

[rbranstner]

Great looking stuff. I love smoking chicken legs they are one of my favorites. Smoked chicken legs was one of the first things I learned how to smoke. 

 

[scarbelly]

Man this looks incredible - I hate to do the me too thing but I would love a peek inside too

Can you elaborate on the 10 day process. Very interesting to say the least

Thanks

 

[big-guy]

Sorry no internal pictures as I packaged it all up and its in the freezer.

My brine method , as a rule of thumb I brine for 2 days then add 2 days for every inch of thickness. You can't brine too long, but you can brine for too short  of a time. The cure needs to soak right into the center of each piece of meat and it will come to equilibrium. You can speed this up by injecting brine I do this with loins and soak for 7 days. It works for me.

 

[reichl]

Hmmm... in my experience If I brine longer then overnight, the meat starts to get mushy.  But hey, it looks great and as long as it tastes great bravo!

 

[mballi3011]

Man oh Man Those drumsticks and knuckles look awesome and the way you have them layed out there I'll take the scond one on the right..........No not that one the one on the right ........your other right ya ya that one. All I could wish is to have a couple of those for the next time I eat and lunch is coming up soon.

 

[coacher72]

I agree with all the above, those are incredible. Another thing added to my "to do" list.

Thanks for sharing.

 

[jbg4208]

Man those look great... I Love me some smoked turkey.  points for you

 

[bluechip]

My cast iron pot, some white beans, one of those hocks and a pan of cornbread.......sssoooooonnnnn...... Those are beautiful, great job.

You can see it in the expression on my face..

 

[deannc]

That right there is an incredible sight!  No wonder it was picked to be featured on the home page, congrats and thanks for the great Qview!  Looks finger licking good!  

 

[pops6927]

O  M  G !

 

[meateater]

My cast iron pot, some white beans, one of those hocks and a pan of cornbread.......sssoooooonnnnn...... Those are beautiful, great job.

You can see it in the expression on my face..

 That's what I was thinking!!!!!

 

[bamaboy]

That looks awesome,whats the reason for the long brine?I have always just injected and smoked my turkeys,

 

[papagreer]

Those look great! My lady loves smoked turkey legs...imma have to make her some now. Man I'm hungry!

 

[squirrel]

That is a beautiful thing my friend. The color is gorgeous! I can't wait until they make "scratch and sniff" computer monitors. Oh wait, I'm hanging out with a bunch of smelly mens, I might wanna rethink that request.

 

[princess]

Great work, BigGuy!! Love that nice roasty color, and I'll bet they taste real fine.

Makes this sad little turkey sammy I have for lunch look pretty pathetic...

-Princess