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Open Roads Forum > Camp Cooks and Connoisseurs

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swtgran

Brimfield, Ohio

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Posted: 04/30/12 05:48pm

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Has anyone used smoked turkey legs like ham hocks for bean soup?

Swtgran
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robsouth

Near Atlanta, GA

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Posted: 04/30/12 06:20pm

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Yep!

"Sometimes I just sit and think. Sometimes I just sit." "Great minds like a think."

Big Katuna

Deland, FL

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Posted: 04/30/12 07:13pm

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You gotta be careful of all the needle-like bones in a Turkey leg.

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hokeypokey

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Posted: 04/30/12 07:06pm

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Oh yes.

swtgran

Brimfield, Ohio

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Posted: 04/30/12 08:31pm

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Okay, then bean soup it is. I will make the broth a day ahead to strain it and remove and fat left from the skin. Thanks. terry r.

Jerrybo66

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Posted: 04/30/12 11:41pm

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OK, I see I'm batting 1000 here against smoked turkey, but what the heck, here goes. No one likes smoked turkey/chicken more than I do but not in anything else used in leftovers. Smoked chicken/turkey soup would have an overburdening flavor that masks the flavor of the ingredients of the soup. Same with ham/bean soup. I don't like a bone and meat that has been cooked with the added "flavor pack". It overrides the ham flavor. I cure boneless pork loins to make ham. I used a "flavor pack" in the last loin and ruined it. The flavor pack was the dominate flavor over the ham. I'm sorry, but making bean soup with a smoked turkey leg is like boiling a fillet Mignon in catchup water.

Wow, them's pretty strong words..

So, go for it and be sure to let us know how everyone liked your soup. But of course, this is an opinion from someone who likes Limburger Cheese so what would you expect..

IMO..

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Kit Carson

Northwest Louisiana

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Posted: 05/02/12 02:53pm

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Never used smoked turkey legs, but here in louisiana we use cajun seasoned smoked turkey necks and they are awesome with some beans.

KIT CARSON
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swtgran

Brimfield, Ohio

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Posted: 05/02/12 05:03pm

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The turkey legs made wonderful soup. Will probably never use ham hocks again, as long as I can find the turkey legs. Less fat, more usable meat, more flavor, and cheaper.