The Best (and Secret) Recipe For Disney Turkey Legs 

That will work.

Sorry to take so long to respond. No they are not the same and in no way can you interchange them. Himalayan pink salt is just a very natural salt that come from the Himalayan mountains. You use it just like salt. Prague Powder #1 is a curing salt. You used in the preserving and curing of: Semi-dry and cooked meats, Sausage, Fish, Jerky, Bacon, Ham, Pastrami, Hard Salami, Corned Beef. One other comment make sure you know how to use it.

Learn To BBQ Three days isn't a long time, for me anyway. Thank you for the compliment and heart. I absolutely love to cook, but I've declined to that of a 6 year old, a 7 if I'm having a really good day (that's the age I taught my 2 sons how to cook, every boy should learn how to cook, it's a very macho talent). I've always kept my BBQ very simple; 1 bt. of Kraft Honey BBQ sauce and 1 bt. of Hickory Smoke BBQ mixed. Oh, and I slow cooked the meat most of the day and then use the oven broil for the BBQ sauce. I know, I violated I don't know how many BBQ rules. I use cooking as an occupational therapy, keep my activity going and if I'm really really lucky, my son and I will have a nice meal. You see, I'm a disabled veteran and back in the late 60s our military enjoyed subjecting soldiers and sailors to toxic chemicals. The best known was Agent Orange, but I didn't get hit with that. I was subjected to over a dozen chemicals, the chemicals were kind enough to wait until I was 55 to show their attack plan. If anything can keep me going to endure the occasional extreme pain it's cooking. Now I'm 70, my hands are shot and the rest of my body is nearly as bad, but when I succeed at cooking I never fail to smile and pain hates smiles. :-) In 1965 (when Vietnam was really getting started and my Boot Camp of extended 13 weeks went into high gear for war. I enlisted in the Navy knowing full well I could be killed or have massive wounds. I've always hated the whiners and self pity, that only makes it worse. In my first ship I was the youngest and smallest. I went into the Navy to learn what it means to be a man. I went in a cowardly Mamma's boy and in just a few months I was a man who could scare just about anyone. My division, Boatswain's Mates, did 3 months in the Galley. Unlike the others, I loved it on my first day. The cooks knew me because I always got excited at every meal. The Chief Cook told me to clean several heavy aluminum garbage cans. I wanted to cook and I knew exactly how to get there. These cans were big and filthy black. I told the Chief I was done and he remarked about taking so long. I just said I'd do better next time. When he opened the door he took a step back in disbelief, they all looked brand new. After convincing him they were the same cans and confirming that I didn't go get new ones, he asked me where I wanted to work in the galley. I said I wanted to work with the pastry cook. I had to get up a 4 am, but I was finished at 10 o'clock at the latest. Our pastry on this ship (a new type of combat supply ship with lots of guns, I love guns almost as much as I love pastry and giant butterfly shrimp). From then on my love of cooking never left me. RU-vid cooking videos are the ones I watch the most.....guns come in a close second. When cooking I'm this ridiculous pacifist, but I did always have a clever nearby stuck in wood and that made people nervous, especially considering how good I was at hand-to-hand combat. Anyway, sorry for the long story, I just wanted to show how cooking can be an enhanced joy by combining it with another strong interest. In my case I think this combination kept me from getting PTSD. There is a desperate need to balance emotions when necessity dictates killing another human being and we were ruthless. We were defending our people and our Constitution so that freedom will live on. I know that sounds corny, but you wouldn't want to see what we did to our enemies. My final thought, I have got to learn how to make pork green chili for chili relleno and beef stroganoff sauce, I love them with a passion. Thomas

I created a keto brine for Turkey legs it's wonderful