need a recipe for smoked turkey drumsticks. does anybody have one or has anybody smoked any before?
Since this is posted in the cure section, I believe you are looking for a brine that has sodium nitrite?
I haven't tried it, here is one by Viper:
http://forum.bradleysmoker.com/index.php?topic=28137.msg334720#msg334720
If you do a search typing in Disney you will find other recipes.
Yes I'm looking for a brine solution. Thanks for the link.
Quote from: wipf9994 on August 23, 2012, 05:50:48 AM
Yes I'm looking for a brine solution. Thanks for the link.
You can have brine solutions with or without sodium nitrite. The link I provided was a recipe that had sodium nitrite (and sodium nitrate), which is obtained from the Morton's Tender Quick.
If you want a recipe without sodium nitrite, you can use any brine that is used for poultry:
A Few Brines (http://www.susanminor.org/forums/forumdisplay.php?13-BRINING-and-CURING)
Yes i have made them quite a few times this year. Every one shows up and they dont last long.
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Thanks guys. will give it a shot
I have made them a few times with a regular sugar and salt brine. I have wanted to add other flavorings to the brine but never seem to plan far enough ahead. I like hickory smoke and normally I throw in some chicken thighs just to fill out the smoker and fridge.
why cant a guy just use bacon cure? just a thought..
Quote from: wipf9994 on August 24, 2012, 03:58:33 PM
why cant a guy just use bacon cure? just a thought..
You can use any cure mix, just follow the manufacturer's instructions. It all depends on what flavor you are looking for in the final product. You can use a dry or wet brine, but for poultry parts, I find a wet brine works best.
Quote from: Habanero Smoker on August 26, 2012, 02:05:27 AM
Quote from: wipf9994 on August 24, 2012, 03:58:33 PM
why cant a guy just use bacon cure? just a thought..
You can use any cure mix, just follow the manufacturer's instructions. It all depends on what flavor you are looking for in the final product. You can use a dry or wet brine, but for poultry parts, I find a wet brine works best.
I agree with you on wet brine. I have maple bacon cure and was just wondering how that would work. I got nothing to lose. It cant taste bad i'm sure.
Quote from: wipf9994 on August 26, 2012, 06:31:07 AM
Quote from: Habanero Smoker on August 26, 2012, 02:05:27 AM
Quote from: wipf9994 on August 24, 2012, 03:58:33 PM
why cant a guy just use bacon cure? just a thought..
You can use any cure mix, just follow the manufacturer's instructions. It all depends on what flavor you are looking for in the final product. You can use a dry or wet brine, but for poultry parts, I find a wet brine works best.
It sounds good. I still have some Sausage Makers Maple Ham and Bacon Cure. Next time I see a good deal on turkey legs, I just may do this.
I agree with you on wet brine. I have maple bacon cure and was just wondering how that would work. I got nothing to lose. It cant taste bad i'm sure.
At the end of the smoke I wrap in foil with butter and honey
Adam
turned out great. bacon maple cure
(http://i1144.photobucket.com/albums/o488/WIPF/download-1.jpg)
(http://i1144.photobucket.com/albums/o488/WIPF/download-2.jpg)