Cured Chicken Ham Legs

[DRKsmoking]

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

 

[Sven Svensson]

Looks fantastic. I like that drumstick hanger.

 

[DRKsmoking]

Looks fantastic. I like that drumstick hanger.

Thanks Sven for the like and the comment

The legs are great, I got the hanger on Amazon . I think $12.00. First time I used it

David

 

[jcam222]

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

 

[DRKsmoking]

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

 

[Brokenhandle]

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

Ryan

 

[DRKsmoking]

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

 

[Brokenhandle]

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!
I wouldn't go to any lakes named Lake Placid!

Ryan

 

[BrianGSDTexoma]

Those look great. Done that a few times. Tasty.

 

[DRKsmoking]

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

Ryan

Thanks Ryan, don't want to be Croc bait
Ha ha

David

 

[DRKsmoking]

Those look great. Done that a few times. Tasty.

Thanks Brian for the like and the comment

I needed some smoked chicken for a meal and had the legs . So thought
cured chicken would work just as well.

David

 

[crazymoon]

DRKs, They look delicious!

 

[DRKsmoking]

DRKs, They look delicious!

Thanks Crazymoon for the like and the comment

They were great, nice pink cure all the way through and very ham like. And not too salty

David

 

[DRKsmoking]

Thanks
@daveomak
@tallbm

For the likes

David

 

[chopsaw]

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 .

 

[Bearcarver]

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!
Like

 

[nicefly]

Looks great and I like that chicken hanger too.
But 30 hours of yardwork? Wow I would have to hire some help for that one!

 

[bauchjw]

Those look incredible! Beautiful color all around and juicy! Man, I even saw a new toy I need to hand the drums. Great work!

 

[DRKsmoking]

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

 

[TNJAKE]

Looks amazing David. Nice work bud.