or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Making Dark Meat Darker! Just another smoked Turkey Leg QV + special preview picture
New Posts  All Forums:Forum Nav:

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

post #1 of 14
Thread Starter 

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  rolleyes.gif

 

Picture 9.png

Picture 11.png

Picture 13.png

Picture 19.png

 

 

Picture 12.png


Edited by thoseguys26 - 5/25/12 at 1:01pm
post #2 of 14

Interesting popcorn.gif

post #3 of 14

Prosciutto or Pancetta??

post #4 of 14

Awful funny lookin turkey legs in that last pic.

post #5 of 14
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

Awful funny lookin turkey legs in that last pic.



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

post #6 of 14

Looks like a good start on the legs. pepsi.gif110.gif on your other adventure. 

post #7 of 14
Thread Starter 

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.

post #8 of 14
Thread Starter 
Quote:
Originally Posted by sprky View Post

Looks like a good start on the legs. pepsi.gif110.gif 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.


Edited by thoseguys26 - 1/19/12 at 2:49pm
post #9 of 14
Quote:
Originally Posted by thoseguys26 View Post



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.



So was I right?

 

 

post #10 of 14
Thread Starter 
Quote:
Originally Posted by GrayStratCat View Post



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...

 

post #11 of 14

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.

post #12 of 14
Quote:
Originally Posted by thoseguys26 View Post



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

 

post #13 of 14
Thread Starter 

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'.

 

Picture 21.png

Picture 25.png

Picture 24.png

Picture 20.png

post #14 of 14

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.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Making Dark Meat Darker! Just another smoked Turkey Leg QV + special preview picture