jmcquown wrote:

> William Boyd wrote:
>
>>I must be doing something wrong! On occasions I have bought a smoked
>>turkey leg at Fairs and Festivals all tasting great. But when I buy
>>them at the super market and wrap them up in tin foil bake them for
>>a while, they taste to salty. How are you supposed to prepare them
>>before baking or worming up?
>
>
> How about brushing them with some oil before you wrap them in foil and
> reheat them? I suspect you will never get them just like from the Fair. I
> sometimes use smoked legs and smoked wings when I make bean soup or turnip
> greens rather than a smoked ham hock. Maybe (blasphemy) brush them with a
> little liquid smoke? And reheat them not wrapped up, just on foil in the
> oven? My thoughts, for what they are worth.
>
> Jill
>
>
Thanks I think your suggestion to use the presmoked ones in beans or
soup is what will occur from now on.

--
BILL P.
Just Dog
&
ME