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10. Mar 19, 2009. #9. I don't know about everyone else, but I think the POINT is a $22.00 turkey for $4.01. The other point is the score. Talk abut steppin' in a bucket of poop, and come out smellin' like a rose. Ron, you've done it again.
Turkey Part (leg/thigh) Test Honeysuckle Brand Turkey 6 legs 4.78 lbs @ $1.89/lb Average 12 to 13 oz legs 2 thighs 1.8 lbs @ $2.29/lb Brine in ziplock bags for 24 hours. Brine 1 gallon water 1 cup kosher Salt 2 Tbs Onion powder 1 Tbs Garlic powder 1 Tbs Chili powder 1 Tbs Paprika 2 Tbs course ground Black Pepper 1 Tbs rubbed Sage 1 Tbs ...
One of the 'problems' with a turkey is in the drumstick portion; unlike a chicken, the turkey is larger and more mature and the ligaments are grown more and inedible. Years and years ago, dad got his turkeys with all the feathers on, legs, feet, head, neck; everything but the guts, they had been eviscerated prior to delivery (they couldn't be ...
Central Montana. Jan 22, 2010. #2. Yes, I think so. I think Sam's meats are far superior to WalMart. Doesn't make sense since it is basicaly the same company. I don't like WalMarts meat or produce, either one. Sam's totally different story.
4,982. Omak,Washington,U.S.A. Apr 6, 2015. #2. Skandic, morning.... Add the cure at a rate of 156 ish Ppm nitrite, like you would sausage... I would add a little water, maybe 1 to 2 TBS per leg... I do that because poultry meat has so little moisture in the meat... The ingredients need to dissolve in some carrier to allow it to penetrate and ...
I am smoking some really large turkey legs. I have taken 6 of the legs off the smoker at 170 degrees IT. When I pulled the temp probe out liquid spurted out, what has me concerned is the fluid looks a little pink. I am smoking at 225 degrees and they have been smoking for about 5 hours. I did use paprika and cayenne pepper in the rub.
10. Oct 10, 2015. #1. i've been looking at quite a few recipes for turkey legs; some call for internal temp of 165° some call for 180° (the 180° said this helped break down the connective tissue). I'd love to NOT have legs with those tendons all thru them.
1T. Maple Extract. 1t. Lea & Perins. Boil it with a little water, then allow to steep 5 mins. Add ice to cool it to tepid, add enough water to equal total of a quart of water. 2-day brine. I would like to appoligize here cause I screwed up, hey, I still have a lot going on in real life.
If I was doing the legs I would use a brine cure and inject the legs then soak them in the brine. I'm not sure what your trying to accomplish using 2 different cures. Hopefully someone who uses TQ will be on to give you a better answer. If you don't get an answer, PM Chef Jimmy J Al
Let stand for at least 48 hours.*. Remove legs from the brine and wash with cold water to remove excess. Then soak in cold water 1 hour. Rub the legs with a small amount of sweet paprika. Put legs in. smoker and set temperature for 225 degrees F. Smoke for at least. five hours.Untill Internal temp is 165-170 degrees.