Charlie,.... For this reason.....clean bones and clean eatingWhy would you take it so high? I'm curious for real so if you can point me in the direction that would be swell.
I forgot to ask... is there a target internal temp I'm shooting for with cured chicken as opposed to any other I might smoke/grill? I see alot of folks say they smoked for so long at 225ish, then finish at a higher temp, but I can't recall any IT being talked about.
Why would you take it so high? I'm curious for real so if you can point me in the direction that would be swell.
Not a hijack! It's what I call a good discussion, or what may border on a vigorous debate, although I see little argument. This is how we hash things out whilst still being friendly. I'll post up the results when I'm done.. pics and details as needed.mr_whipple - sorry for hijacking your thread. Looks like you've got some good answers even if they don't all agree. Please follow up on how you finish these chicken legs and at what temp and how you liked them.
Your thread was one of those that I read, and caused me to buy those racks. According to the tracking should be here today. It did remind me of a question... how important do you think the drying time involved with your process is? Was that something to do with the skin or?? I ask because I'm targeting late Sunday afternoon for the cook if I toss them in the brine some time Friday.I did mine for 36 hours , only because of timing so 24 hours would be fine also
View attachment 529200Cured Chicken Ham Legs
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...www.smokingmeatforums.com
David
I was going to do them on the pellet pooper but changed my mind. Hot indirect on the Weber kettle is the plan for Sunday.mr_whipple what smoker temp do you intend to smoke these legs at? Also are you planning go finish them up on the grill to try and make the skin edible?
If you can smoke at 325F or higher the whole time you wont have skin issues. If not then you will very likely have to figure something out for sure to create edible skin vs leather skin :)
Your thread was one of those that I read, and caused me to buy those racks. According to the tracking should be here today. It did remind me of a question... how important do you think the drying time involved with your process is? Was that something to do with the skin or?? I ask because I'm targeting late Sunday afternoon for the cook if I toss them in the brine some time Friday.
The fishing was great! Amazon is not my favorite place to shop, but they did refund shipping on my entire order for making the boo boo on the wing/leg rack, so I guess I won't complain for now. Any who, back to the food. In the brine Friday morning at 0600, pulled Sunday morning at about 0445. Almost 48 hours. I'm happy with the end result, but comments to follow.Hope the fishing went well, waiting for Sunday to see your legs.....chicken legs,
Love Amazon , the delivery service , not so much
David