VERY SORRY, EPISODE 73 IS NOT AVAILABLE YET!
LIKE AN IDIOT, I KEEP PUSHING
THE “PUBLISH” BUTTON INSTEAD OF THE
“SAVE DRAFT BUTTON”
IT’S COMING SEPT 1, PROMISE (FOR REAL!)
One more time, here’s the current episode:
EPISODE #72 – August 1, 2014
an encore presentation of our interview with
Photo by Rick West
Download standard podcast mp3 file – Episode 72
(right-click and “save as”…)
HEAR THIS EPISODE STREAMING
SOME GAME AND SUPPLY SOURCES
FOR NON-TRADITIONAL GAME OPERATORS
…and for those who have the money to take a step up…
JUST $4 FOR A PDF COPY
FAIR-STYLE SMOKED TURKEY LEGS
Get one leg per person, and prepare your brine. If you want that “ham” flavor, use 1/3 cup pink curing salt #1 or Morton Tender Quick Curing Salt per gallon of water, or else a half cup of regular salt and 3/4 cup dark brown sugar. Optional: add other seasonings to taste (you’ll have to experiment on this step) – just choose a few of your favorites, and don’t try to put in every spice you know.
Put the turkey legs in one or more large Ziplock bags, fill the bags with brine, and refrigerate for 6 to 24 hours … they’ll get saltier the longer you brine them. About an hour before you cook them, drain the legs well and pat them dry with paper towels, and rub them with a bit of oil … olive oil if you have it.
If you haven’t spiced the brine but only salted it, this is the point where some people rub on a dry rub of spices: paprika, garlic or onion powder, brown sugar, cumin.
If you do have a smoker, you already know how to use it, if you have an outdoor grill get the temperature to about 325, the same if you’re cooking in your oven, and cook at least one hour, they’re done when the internal temperature is 160 to 170. At the low temperatures of a smoker, large legs may take 3 to 4 hours, judge doneness only by temperature. And then, grab a leg and a tankard of beer, and go and watch the jousting.
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