So I did my Chicken legs in a wet cure brine. Doing these for an other post but there has been some
talking about wet cure and dry cure. Just wanted to show how I did them and how they turned out.
1 1/2 tea Cure#1
1/3 cup kosher salt
1 packed cup dark brown sugar
1/4 ground cloves
3cups hot water, 3 cups cold water
Soaked for 34 hours in the brine , flipped every 12 hours or so in my cold fridge
Removed from the brine, rinsed off, than dried and in fridge for 30 hours ( because had to work in yard )
In the smoker for 3 hours . Start at 225deg. for 1 1/2 hour than up to 275deg. for 1 1/2 hour
The belly is for an other post also
These are fantastic , had to slap Mona's hand to stay away from them , But we did share 1
Thanks for looking , will post soon with what I am doing with these
David
talking about wet cure and dry cure. Just wanted to show how I did them and how they turned out.
1 1/2 tea Cure#1
1/3 cup kosher salt
1 packed cup dark brown sugar
1/4 ground cloves
3cups hot water, 3 cups cold water
Soaked for 34 hours in the brine , flipped every 12 hours or so in my cold fridge
Removed from the brine, rinsed off, than dried and in fridge for 30 hours ( because had to work in yard )
In the smoker for 3 hours . Start at 225deg. for 1 1/2 hour than up to 275deg. for 1 1/2 hour
The belly is for an other post also
These are fantastic , had to slap Mona's hand to stay away from them , But we did share 1
Thanks for looking , will post soon with what I am doing with these
David