Get ready to savor the viral sensation – Whole Ostrich Leg! This Instagram-famous recipe by SoozieTheFoodie (check out the reel with 2.3 million views) is your ticket to a mouthwatering adventure. Try it now and see what all the fuss is about.
Special Equipment
Large insulated cooler
Large smoker
Ingredients
1 cup of beef bullion
3 large white onions
2 cups of garlic
4 sprigs of rosemary
6 sprigs of thyme
6 bay leaves lemon peel
1/2 cup of salt
1/4 cup of peppercorns
1/3 cup of cane sugar
Enough water and ice to fully submerge ostrich leg
Preparation
Heat all ingredients (except the ostrich leg) in a large stock pot, allowing the salt and sugar to fully dissolve. Remove from heat and allow brine to come to room temperature.
Once fully cooled, transfer brine to a large cooler with ample ice. The brine should be VERY cold.
Submerge the leg, close the cooler, and brine for 24 hours.
Preheat smoker to 250F.
Remove ostrich leg from brine and cover in seasonings of your choice. Add 1-2 wireless thermometers into the thick part of the meat.
Cover bone with foil so it doesn’t burn.
Add ostrich leg to smoker and cook low and slow until internal temperature is about 125F.
Carefully remove ostrich leg from smoker and let rest for about 30 minutes.
Crank your smoker to 450F and sear ostrich leg until the internal temperature reaches 130F.
Remove ostrich leg from smoker and let rest before carving! Enjoy with sauce of choice :)
