Last weekend I smoked some Turkey Tasso Ham
from Marinades, Rubs, Brines,Cures & Glazes Jim Tarantino
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
made a little stock also
- Place turkey in nonreactive container & pour brine over
(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
-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)
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
