Cured Cold-Smoked Turkey Leg
Juicy turkey leg is dry-cured with a nitrite curing salt mixture and then cold-smoked. The intense beech smoke aroma combines with the savory curing note for an irresistible result. An impressive centerpiece for any charcuterie board.
Ingredients(for 1 kg)
Instructions
Apply Curing Mixture
20 min.Thoroughly mix all ingredients. Rub the turkey leg evenly all over with the mixture, massaging well around the bone. Vacuum seal or wrap tightly in cling film.
Curing
5-7 daysStore in the refrigerator at 4-5 °C and turn daily. The leg will release liquid that acts as a natural brine. On the last day, open the wrap and check the smell – it should be savory-salty, never putrid.
Rinsing & Drying
3-4 hoursSoak the leg in cold water for 1 hour to remove excess salt. Pat dry and air-dry at cool room temperature for 2-3 hours until the surface is dry and slightly tacky.
Cold Smoking
24-36 hoursCold-smoke the leg at 15-20 °C. Divide into intervals of 8 hours smoke followed by 4 hours rest over 3 days. The leg should develop a deep mahogany-colored surface.
Pro Tip
Weigh the curing salt (NPS) precisely – never use more than 28 g per kg of meat. After curing, always thoroughly rinse to remove excess salt.
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