I tried this recipe, as directed, to the T. I enjoyed the smoky, tender result of the meat. However, the unnecessary amount of salt and oil the recipe calls for made me ill. Simply skip it. There’s no need to "stuff" the legs, either. Just poke them all around (or create slits) and the seasoning will penetrate them. Brown them in oil with a few drops of teriyaki. Put them in a pot. Add a can of Tomato Paste, a can of Tomato Sauce, then the bacon, onion and peppers. Also, instead of simply using Oregano and Pepper, the following seasonings result in a wonderful flavor: Cilantro, Garlic, Bay Leaves, Cumin, Coriander and/or an Italian Seasoning mix (consisting of: Marjoram, Thyme, Rosemary, Savory, Sage, Oregano and Basil.) Also, give it a splash of White Cooking Wine and Bitter Orange. Have it all simmer together for the approx. cooking time of 1½ hrs.