Last weekend I smoked some Turkey Tasso Ham
from Marinades, Rubs, Brines,Cures & Glazes Jim Tarantino
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/may%2009/011.jpg)
Turkey Tasso Ham
5 to 6 lb turkey breast, boned, halved, and skin removed
3 qts Louisiana Tasso Brine (below)
1 cup Cajun Rub (below)
1 quart apple cider, orange juice, or wine
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/may%2009/001-1.jpg)
made a little stock also
- Place turkey in nonreactive container & pour brine over
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/may%2009/002-1.jpg)
(I only needed about 1/2 the brine, rest in freezer)
- Allow the turkey to soak in the brine for 1 week in fridge
- Remove turkey from brine, Rinse turkey & pat try w/ paper towels
- Preheat smoker for 200 to 225
- Evenly coat turkey breast w rub & work it in with your fingers
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/may%2009/002.jpg)
-the turkey will take about 20 min per lb at 200 to 225 (I smoked at 200 with 1 hr 20 min oak (should have gone longer) , forgot to write down how long it took to get to 165) The cider, apple juice is for drip pan (I used water)
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/may%2009/009.jpg)
Louisiana Tasso Brine:
3 qts water
1 1/3 cups kosher salt (diamond)
1 1/3 cups Steen's cane syrup or unsulphured molasses (I used molasses)
1 to 1 1/2 tsp cayenne pepper
2 Tbls Onion powder
2 Tbls garlic powder
In large saucepan over medium high heat combine ingredients bring to a boil and stir to dissolve. Decrease heat & simmer for 30 minutes (I missed this step ???). Remove from heat and let brine cool to room temp, then refrigerate to 40 degrees before adding food.
Cajun Rub:
2 Tbsp whole black peppercorns
2 Tbls whole white peppercorns
1 to 2 tsp cayenne
3 tbls hot paprika (I used sweet because I had no hot)
1 tbls coarse grain salt
2 tsp garlic powder
2 tsp onion powder
2 tsp oregano
1 tsp sage
1 tsp thyme
Combine in spice grinder or blender and grind to a coarse powder.
So now I need some ideas of what to use it in :D
That looks pretty dang good deb.
Would be killer to add some homemade mexican pinto's with it ;D
nepas
oooh, I have pintos but not your recipe (pretty pls :D).
Quote from: deb415611 on May 19, 2009, 04:38:56 AM
oooh, I have pintos but not your recipe (pretty pls :D).
DOH ok
Here is the the basic for pintos.
2 cups of dry pinto beans, sort and pick out any bad beans and rocks, rinse well, 1 teaspoon of garlic powder or 2 garlic cloves, 2 slices of raw bacon (optional) 3 quarts of water, bring to a boil, turn down to medium heat. Cook 2 1/2 to 3 hours or more if needed, adding water if needed. Beans should be tender and firm. You will have some floaters of the pinto skin but thats ok. Yes, there are a few tips to the trade, main two would be water and salt.
Salt! never add to beans until they are completely cooked: Salt to taste or 1 teaspoon per cup of beans just a few minutes before turning off the heat. If you add salt while cooking the beans will not cook good and will be hard still.
I found that if you bring the beans to a fast boil for 5 mins, Turn off heat, cover for 3 hours then start your cooking time at a simmer they come out better. Of course you can add any items you like after cooking.
nepas
Deb...if you weren't already married...my husband wants to make an offer!!! I just got the speech..."why don't you do that?" I have one very large cast iron pan...he's not appropriately frightened!!! :D :D :D He might be later!!! ;D
Nah...I luv em too much... :)
But now I gotta make that sister.... :)
deb..try this site good info http://www.gumbopages.com/food/basics/
seemore
LQ - it's easy & tasty
Seemore - thanks - I'm going to try the chicken, sausage & tasso jambalaya but now I gotta make some smoked sausage ;D
Yum,
Pintos & Tasso in a tortilla. Good lunch.
Thanks Nepas!!! ;D
Wow... gotta try that. I love turkey...!
And great bean tips Nepas. I recently tried to make beans from dried.... and in spite of a SUPER long cook time, they were still chewy and hard. But, I did salt them during the cooking time. The things you learn... :D Thanks! You've convinced me to try again.
Debs, the tasso looks great. :)
seemore, thanks for the website. ;)