Cured Chicken Ham Legs

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DRKsmoking

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Jan 27, 2021
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Middle Sackville, Nova Scotia ,Canada
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
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Removed from the brine, rinsed off, than dried and in fridge for 30 hours ( because had to work in yard )
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In the smoker for 3 hours . Start at 225deg. for 1 1/2 hour than up to 275deg. for 1 1/2 hour

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The belly is for an other post also
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These are fantastic , had to slap Mona's hand to stay away from them , But we did share 1
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Thanks for looking , will post soon with what I am doing with these

David
 

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Those looks fantastic. I’ve done them with turkey legs but never chicken.

Thanks Jeff for the comment

They taste great , I always love the turkey legs ( when we went to Disney )
so I wanted to try the chicken as I had a few packs. I have a cook coming up maybe Sunday
that I need the chicken for.

David
 
Yep, look really good! And I could see the rack coming in handy. You would've had to slap my hand away also!

Ryan
Thanks Ryan for the like and the comment

Yes they were good and not too salty at all. First time I
used the rack. I like it.

If you meet Mona , you know I'm not really stupid enough to slap her hand and be around to talk about it. lol

David
 
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Thanks Ryan for the like and the comment

Yes they were good and not too salty at all. First time I
used the rack. I like it.

If you meet Mona , you know I'm not really stupid enough to slap her hand and be around to talk about it. lol

David
Yes, I know this! I've seen pics of her cutting up bait! :emoji_laughing:
I wouldn't go to any lakes named Lake Placid!

Ryan
 
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I've been doing them like that over the last month or so . Those look great , and came out perfect .
I've been pulling the tendons after they're cooked . Makes a big difference if you're eating them on the bone .
Nice work .
 
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Beautiful Job, David!!
I could get rid of a few of them for you!!
I always Dry Cured my Bacons & Dried Beef, but I always said if I ever get around to Curing Chicken Parts, I would use a Wet Cure, like Pops or like what you just did. Nobody would want to Dry cure all those little pieces!
Dang those look Tasty!
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Those look incredible! Beautiful color all around and juicy! Man, I even saw a new toy I need to hand the drums. Great work!
 
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I've been doing them like that over the last month or so . Those look great , and came out perfect .
I've been pulling the tendons after they're cooked . Makes a big difference if you're eating them on the bone .
Nice work .

Thanks Rich for the comment
I have seen the tendons pulled lately on a different recipes . I might try that . Most of these are for a meal that I am doing later. But I want to see if I can remove the tendons also. Seen it done for Lollipop drums

Yes thanks these came out really good and ham like, pink all the way through

David
 
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