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Need advice on smoking turkey necks

post #1 of 4
Thread Starter 

Where I work, they want me to smoke turkey necks for them to use as a seasoning meat in place of ham hocks. Just wondering what is the best way to go.For starters, should I leave the skin on or take it off?

post #2 of 4

Leave the skin on..... Smoke them around 250 to 275... That's what I do.. They make for good stews

 

Joe

post #3 of 4

x2

post #4 of 4

I would give them a day or two in Pops Brine...That will give them a more Ham Hock flavor that the people may expect...JJ

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