Kids went to the county fair this week and loved the giant smoked Turkey legs, I’d like to do some on Sunday. Any advice??
Follow instructions on curing salt quantity. Don't add excess. I use 1/4 tsp./lb. meat but I just got into sausage making a few months ago so hopefull someone more experienced will chime in.Thanks Lew and Tim, ordered up some Prague #1 on Amazon, should be here Saturday, I’ll have everything ready to go and should be able to smoke these Sunday. Wont be the end of the world if I do these on Father’s Day either.