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Turkey Bacon Wrapped Cured Chix Thighs W/Qview

post #1 of 13
Thread Starter 
I love Smoked cured Chicken Thighs so I thought I would try wrapping in turkey bacon.



I seasoned them and wrapped them in the turkey bacon. I left one unwrapped as I ran out of the bacon.


The MES window view.



Yum.



All done and ready to eat, along with some great stock.

I smoked at 225' and used hickory. I forgot to add some Mesquite like I always do and could taste a difference, I usually use 1/2, 1/2. I think I may do the mesquite thing tonight to reheat for a bit.

They were great.

Thanks for watching!
post #2 of 13
Shweeeeeet!


I see chicken in my future
post #3 of 13
Looking yummy Ron!
post #4 of 13
Ron

They look great,very juicy
How long at 225* did they take?
post #5 of 13
I'll say!!
Looks great Ron!!
post #6 of 13
Great idea! Gotta try that one!
post #7 of 13
Those look great. Thighs are my favorite, but I have never smoked them, aside from when doing a whole chicken. I'm going to have to try these.
post #8 of 13
Thread Starter 
About 2 1/2 - 3 hours.
post #9 of 13
Great looking thighs ron! And you know I mean it cause that's the first time I've ever said that to a man! PDT_Armataz_01_14.gif
post #10 of 13
very good idea I'll have to try that. Looks like I'll being smoking for along time with all these great looking and sounding recipes PDT_Armataz_01_22.gif
post #11 of 13

Brine recipe

Hey Ron. I think I've seen your brine recipe in another post but I think that post is gone now. You mind sharin your mix? I'm doing a whole chix and a bunch of quarters this weekend and thought I might give brining a try this time. Hope you don't mind me asking.

Dave
post #12 of 13
Thread Starter 
I love curing over brining any day. Don't mind sharing at all.

I usually just use the TQ recipe on the bag. 1 TBS per pound and rub and put in zip lock bags for 4-8 hours and rinse then apply what you want. I usually use Toshidas soy and garlic and lemon pepper. Hope this helps.

So for as brining I use 1 cup of sea salt, some brown sugar 1 cup, and 1 gallon water. There are many other brine recipes here. I just keep mine simple.

Good luck!
post #13 of 13

givin it a try.

Thanks Ron. I'll be giving this a shot this weekend!
Happy smokes!

Dave
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