Hi,
Most of the recipes I see for curing turkey legs involves using a brine.
I have two questions:
1. Instead of using a brine solution, can I put the turkey legs in a ziplock with dry ingredients (cure 1, salt etc...) like I do with bacon?
2. How does the bone in the leg affect how much cure you would use?
In solidarity,
Skandic
Most of the recipes I see for curing turkey legs involves using a brine.
I have two questions:
1. Instead of using a brine solution, can I put the turkey legs in a ziplock with dry ingredients (cure 1, salt etc...) like I do with bacon?
2. How does the bone in the leg affect how much cure you would use?
In solidarity,
Skandic