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Smoked Turkey legs, looking for good brine

wellcraft69

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Joined Jan 31, 2011
Hello to all! I host an event in N, MN each year and this year I am going to serve smoked turkey legs for guests to walk around munching on.  I was wondering if anyone has any good teriyaki or some other type of brine to drop these babies in before smoking.  Thanks for all the help!
 

eman

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Here's one that most of us use or have use . It's my go to when i want to brine some birds.

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

That's, the hillbillys original recipe.

 I added,

2 tsp red pepper flakes

1 tsp cumin

1 tsp nutmeg

1 tsp lemon pepper

 I allways tell folks to take a recipe you find here and play w/ it .

find spices / herbs you like and add to the original .

 Lifes to short to play by the rules!
 

SmokinAl

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Sounds like Scar & eman got you covered. Let us know how it turns out.
 

Bearcarver

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I'm glad you got a lot of help already, because I'm not much on birds.

Bear
 

porked

Smoking Fanatic
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Joined Apr 2, 2009
Here's one that most of us use or have use . It's my go to when i want to brine some birds.

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

That's, the hillbillys original recipe.

 I added,

2 tsp red pepper flakes

1 tsp cumin

1 tsp nutmeg

1 tsp lemon pepper

 I allways tell folks to take a recipe you find here and play w/ it .

find spices / herbs you like and add to the original .

 Lifes to short to play by the rules!
I have used this, the first half anyway, it simply rocks!
 

wellcraft69

Newbie
14
10
Joined Jan 31, 2011
Thanks to all I will give em a shot and report back!!  Love the Forums and the willingness of folks to reach out!!!  SMOKE ON!!
 

pops6927

Gone but never forgotten.
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Joined Jul 23, 2008
A curing pickle (ham like flavor):

1 gal. water

1 cup brown sugar

½ cup white sugar

½ cup sea salt

1 tbsp. DQ Cure #1 (from Butcher Packer - 

same as InstaCure #1, Prague Powder, etc.)

pickle 24 - 48 hours, then smoke
 

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