I've tried the Amazing Ribs recipe without the curing salt. Just brined them for 24 hours in 1 cup salt per gallon of water and whatever other spices you may like. They turned out great! Good luck.
Turns out I have a friends that works for a restaurant food supply company. He was able to find them on his order sheet and had them shipped, frozen, to his office. The tag on the case said product of California. Funny thing is he said they are a by-product so are not always available. Seems summer fairs up thru thanksgiving then they are not back till summer again. I figure I have about 3-4 weeks to test them out and then get another case ordered before fall sets in.
But yea, no joke, I pulled out 3 random legs and all were slightly over 2 lbs. That pan measures 21x13 and is 6 inches deep. They go on the smoker Sunday so you all have till Sat morning to give me options/advice or they go in the brine and then a light dusting with poultry rub I make.
Well, did the turkey legs. They went into the cure for 24 hours and were then rinsed. I put a little olive oil and a light dusting of my poultry rub. They then went on the smoker at 240-250 for about 3 hours and 160 internal.
The recipe/article stated they would turn out just like Disney’s turkey legs and have a consistency of ham. Not ever having a Disney leg I can’t compare it but they did taste exactly like a smoked ham. Unfortunately, I guess I like turkey legs to taste like turkey legs and ham to taste like ham. They had good flavor and were super juicy but I won’t make again with the cure.
I’ve got 10 more legs and will do the next batch with just a rub to see what happens. No big deal, that is why we experiment!
Not much for pictures but the first is after the cure and the second is after the smoke.
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Did the skin tighten up or was it rubbery ? There was a vendor at the county fair that was selling smoked turkey legs, the skin was removed and a light coat of rub was applied. They had a pretty good flavor but they were over cooked in texture. I think they would've been great if he would've pulled them when they hit temp.
Outside was tough-with or without the skin. Again, I blame the cure. I used the prague#1 on a pork belly a while back and wanted to experiment with the legs. I pulled at exactly 160...per my thermapen.
Stick burners tend to over smoke poultry in my experience. I'm fine with it but the general rule is that's what non smokers say. I started a couple of years ago combining smoking turkey and deep frying it. I take it to about 125* then drop it in the oil to finish it off. It seems to be a hit with the folks. We get the skin crisp and the smoke flavor but not too much. I'll see if I can find proof. Ok here is the pics.
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
Every year, at our state fair, Turkey legs are a big hit. So, my grandmother needed a leg fix and I also tried one and I couldn't stand the hammyness of them. I too want my Turkey to taste like Turkey.
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