www.sausagemaking.org

last week I got a pig and a deal on turkey legs. I have had them in brine for 10 days. I also brined the hocks. The rest of the pig went into bacon, which just went into brine, sausage and peameal bacon.

Before


After

Big Guy

I hate you with a passion. It's 1 o'clock in the morning here, and now I've got to go and get something to eat. Those look superb, but in their absence, it's going to be some of the potted ham I made yesterday!

It's really not cricket you know!!

Phil

Now that is OUTSTANDING!!!!!!!!!

That looks great! Whens supper?

Darrin

Big Guy that is really good stuff, not sure what smoker you are using.Did a similar thing with turkey legs used hickory to smoke them and everyone loved them .The brine really makes it I think they were expecting something dry and tough.I cold smoked them then did them on the braai ( BBQ).Can you give us some more info?

I soaked them in a brine of 1 cup kosher salt, 1 cup brown sugar, cure #1 and 20 cups water. Kept the legs in this for 10 days in the fridge.
I took the legs out of the brine and let drip dry, loaded them into my smoker and with the dampers wide open held them at 130 F for 2 hrs. I then increased the smoker temp to 150 and loaded in the wood box, and cut back on the dampers. it takes about an hour to get smoke and then it smokes for about 4 hrs. I re-loaded the wood box and turned up the temp to 200 and held until the legs got to an internal of 180. Cool down and bloom at room temp, then into the fridge to cool down overnight, and vac pack. My smoker is a great outdoors smokey mountain series. 4'x 2'x 16" propane powered
To serve I re-heat them on the BBQ

awesome buddy...



Nice, very nice

I love the before and after thing. Looks great. You've motivated me on my lazy day to bust out that 5 pound bologna chub and smoke it! (Damn, that means putting on clothes).

matt reese wrote:Ito bust out that 5 pound bologna chub and smoke it! (Damn, that means putting on clothes).

It's not polite to brag....