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Cured turkey drumsticks.

Posted By: Joe Ames
Date: Wednesday, May 8, 2002 at 2:19 p.m.

These were cooked in a smoker, however, baked in an oven should work as well.


Brine for injection and marinade, enough for 3 drumsticks.

Grams- Ingredient
99.24 - Salt (Smoked optional)
21.34 - Tender Quick
21.34 - Sugar/ Maple syrup etc.
7.47 - MSG (optional)
5.34 - HVP Savory (optional)
5.34 - Amesphos
Add above to
1 QT Water, cold
Stir until dissolved

Cut tendons free from turkey drumsticks around the top and bottom of the bone.
Inject above brine through out the meat.

Cover with marinade and soak about 48 hours, (Or overnight under a Tilia vacuum, 3 drumsticks will fit into a wide-mouth half gallon mason jar.)

After soaking, roll in Montreal Seasoning, coat with desired amount.

We cooked ours in a Weber Homer, indirect at around 250 F about 3 to 4 hours.

If desired, excess Montreal seasoning may be rinsed off with warm running water.
Use as is, or remove tendons and use like ham chunks.

Have Fun,



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