Smoked Chicken legs

[ahakohda]

Brined chicken legs for 5 days with cure#1.
Dried them in front of the fan for a few hours.

First stage in smoker, at 140F until internal is 104f. No smoke.

Second stage. Smoking with cherry chips at 175F until internal 130F.

Third stage, vacuuming and sous vide at 175F until internal 161F.

Fourth stage. Cooling in ice bath.

Fifth stage. In refrigerator for 2-3 days.
I will update with carved leg pic then.

 

[SmokingUPnorth]

Looks like a good start. I get too worried with chicken haha I couldn’t stick it out that long lol

 

[jcam222]

Interesting, I’ve never cured legs that long. Turkey drums are fully cured to the bone with 24 hour soak in curing brine

 

[ahakohda]

I do all wet curing by equilibrium brining. Even if I can't smoke on a designated day (due to rain or being busy) meat can safely be in brine extra day or two..... Container is always kept at the refrigerator's coldest spot. Brine temp is 35F-39F.