We would like to add Smoked turkey legs to our mobile concession business. Is brining necessary? We have looked at SmokinOkies brining 101. If we brine should we, brine - refrigerate then smoke at our destination or is it possible to brine & smoke at home then refrigerate and reheat in a CS at our destination. With an estimated 900 to 1200 legs in 2 days, brining will be quite difficult, is there an easier way? What about purchasing pre-cooked legs & reheating in a CS? What about skinning and using a rub? What does the health dept. require? How does Disney World do it?
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