Its less than 2 weeks till Christmas... Where did the time go? We will all be planning menus soon.
One of the things I wanted to "test" as a snack or appetizer was cured and smoked chicken legs. The family is a big fan of those turkey legs at Disney World. Much too big for a snack... But if I used chicken legs.... So, I thought why not try to make em smaller?
The first thing I did was simmer some pickling spices on the stove.. Then an important step is to let it cool to room temperature. Mixing hot liquid to cure #1 will kill the curing process.
I then mix Pops curing brine according to the instruction here.
http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
I use half the salt and my cure always turn out plenty salty. I also low carb it with scurrilous.
Ya know whats amazing? I'll tell ya, Its amazing that you can buy this many chicken legs for 8 bucks. That is amazing to me.
I plop them into the curing brine. They will soak it up in the garage fridge for 24 hours.
More later!
b
The final legs. Worked out great!
One of the things I wanted to "test" as a snack or appetizer was cured and smoked chicken legs. The family is a big fan of those turkey legs at Disney World. Much too big for a snack... But if I used chicken legs.... So, I thought why not try to make em smaller?
The first thing I did was simmer some pickling spices on the stove.. Then an important step is to let it cool to room temperature. Mixing hot liquid to cure #1 will kill the curing process.
I then mix Pops curing brine according to the instruction here.
http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
I use half the salt and my cure always turn out plenty salty. I also low carb it with scurrilous.
Ya know whats amazing? I'll tell ya, Its amazing that you can buy this many chicken legs for 8 bucks. That is amazing to me.
I plop them into the curing brine. They will soak it up in the garage fridge for 24 hours.
More later!
b
The final legs. Worked out great!
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