thoughts on tomorrows smoke

Discussion in 'Poultry' started by flipper0512, Oct 22, 2011.

  1. flipper0512

    flipper0512 Fire Starter

    So thought I would try something different, turkey legs and a fatty.

    So here is what has hapened so far:

    2 legs about 1.3lbs each

    brine - first ever should be intersting, did not break out measuring cup so eastimates

    1/2 gallon water

    1 cup cherry juice

    1/2 brown sugar

    1/4 cup mapple syurp

    2 tablespoons salt

    brine for 24 hours, now a rub overnight

    black pepper

    pultry seasonings

    onion and garlic



    1 lbs sweet local farmed sausage, 1/2 lbs hot store bought sausge

    sautedd onion pepper and garlic, finely chopped and mixed with purred roasted cherry peppers

    topped with mosserela, and prov chesse

    going to smoke with mainly apply and a touch of hickory

  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Sounds like your on the right track,

    I like hickory on the turkey (personally) , it gives a lot of smoke flavor in a short amount of time.

    Apple is a nice touch to.

    Don't forget the Qview [​IMG]
  3. jc1947

    jc1947 Smoking Fanatic

    Looking forward to the Q

    JC1947       [​IMG]
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Interesting brine you have assembled.

    I would have never thought to put maple syrup on turkey.

    I will be interested to see how it tastes.

    I usually use a combo of hickory & mesquite for poultry, but I'm a smoke head.

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