smoking turkey legs

rjlbbq

Fire Starter

Original poster

Mar 28, 2012

31

10

New Hampshire

• May 28, 2012

• #1

A friend of mine asked me to smoke three dozen jumbo turkey legs for his sons graduation party.obviously i have to cook these ahead of time, because i have to be there early to set up a spit for the whole hog.

Any advice how i should do this?

Should i smoke them and finish and sauce them on the grill the day of the party?

 

pops6927

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jul 23, 2008

7,245

1,219

Fort Worth, Tx.

• May 28, 2012

• #2

You want them to turn out like the ones you get at the fair, smokey and hammy flavored?

If so, you need to brine them, then smoke them.  Brine them for at least 5 days.  Use my "Pop's Brine" in a big bucket (like 40 - 55 gal.) and see if you can get room in a walk in cooler if possible.  Bring a smaller bucket, like 10 gallon to mix the brine in, just need potable water and you can bring the rest of the ingredients. 

 

smokedhawk

Newbie

May 10, 2012

17

10

mid-central Wisconsin

• May 29, 2012

• #3

what is curing & what is wet curing

 

daveomak

SMF Hall of Fame Pitmaster

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Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• May 29, 2012

• #4

smokedhawk, evening....  here is a definition.....  There are many ways to "cure" food.....   Cure means to preserve.....   The question you asked is really broad.... If you can search on the search bar at the top of the page and be more specific, we will be glad answer your questions....  Please start a new thread when you have questions.....  Dave

http://en.wikipedia.org/wiki/Curing_(food_preservation)