Smokehouse Glenn brought in another “test kitchen” concept this morning. The previous week, Glenn received a shipment of turkey legs in to Northern Meats and he decided to try smoking them in his smoker.
Glenn started out curing the legs in his brine recipe of water, salt, cane and maple sugars; allowing them to cure in their “flavor enhancing bath” for several hours before proceeding to the smoker.
Glenn told me that he uses an electric smoker over other types because he found out that these smokers keep a more constant temperature during the process than other types of smokers. His other personal key to his smoking process is using hickory sawdust in the smoker as opposed to wood chips.
Glenn, like myself, prefers dark meat over white meat with either turkey or chicken; white meat has a tendency to dry out more during the smoking process. Once this turkey is smoked, it can be eaten cold or can be re-heated in the oven or microwave, depending on your taste preferences. After coming up with this “test kitchen” recipe, Smokehouse Glenn has been making the rounds to his neighboring businesses, bringing samples of this delicious, moist smoked turkey!!!
Remember that Northern Meats is partnered together with Spicy Jo’s, his flavor and spicing neighbor that believes “bland is banned”!!!! Stop in and see what flavor sensations develop on a daily basis between these two in the kitchen!!! Glenn has ordered a limited number of fresh turkeys for upcoming Thanksgiving – stop in and reserve one for the holiday!!! Northern Meats & Spicy Jo’s – with all the taste testing and recipe experimenting these two do, you never know what you will be able to sample in their store.
This drummer just found a new “drum stick” he wouldn’t mind making a part of his equipment!!! Mmmmmm!!!!