So thought I would try something different, turkey legs and a fatty.
So here is what has hapened so far:
2 legs about 1.3lbs each
brine - first ever should be intersting, did not break out measuring cup so eastimates
1/2 gallon water
1 cup cherry juice
1/2 brown sugar
1/4 cup mapple syurp
2 tablespoons salt
brine for 24 hours, now a rub overnight
black pepper
pultry seasonings
onion and garlic
paprikka
Fatty
1 lbs sweet local farmed sausage, 1/2 lbs hot store bought sausge
sautedd onion pepper and garlic, finely chopped and mixed with purred roasted cherry peppers
topped with mosserela, and prov chesse
going to smoke with mainly apply and a touch of hickory
Thoughts??????????????????/
So here is what has hapened so far:
2 legs about 1.3lbs each
brine - first ever should be intersting, did not break out measuring cup so eastimates
1/2 gallon water
1 cup cherry juice
1/2 brown sugar
1/4 cup mapple syurp
2 tablespoons salt
brine for 24 hours, now a rub overnight
black pepper
pultry seasonings
onion and garlic
paprikka
Fatty
1 lbs sweet local farmed sausage, 1/2 lbs hot store bought sausge
sautedd onion pepper and garlic, finely chopped and mixed with purred roasted cherry peppers
topped with mosserela, and prov chesse
going to smoke with mainly apply and a touch of hickory
Thoughts??????????????????/
