Post by shayneh2006 on Jun 30, 2014 16:41:12 GMT 10
These were a winner last night that's for sure.
I used Turkey wings (mid section) for this...
Made up a brine consisting of-
2 Litres water
1/4 cup Flossy Salt
1/4 cup Brown sugar
sprigs fresh Rosemary/Thyme
Mustard Powder
Onion Powder
Garlic Powder
Black Peppercorn
Bay Leaves
1 tsp cure#1
The Brine/cure was made, then the Turkey was injected with the mixture and fridged for three days.
Heres at the end (yesterday morning)
Then, they were rinsed and patted dry, then on a rack, fridged for the day to get a quick Pellicle to form (not much really)
A good layer of rub applied while I prepped the kettle
I did these using a stick Snake, using Mulberry as the smoke medium.
Kettle was running at 225F
And at about 5 hours latter, they were pulled when IT got to 180F
Ya couldn't eat the skin, it was too tough but what was inside was all that counted here.
Fair dinkum, it was just like eating freshly made warm Leg Ham.
10/10 
Shayne
