Thursday, December 20, 2007
Served with a spicy mustard, smoked cheese and some twangy green tomato dill pickles. Makes a nice meal.
The dry cure is made by combining
1/4 cup of brown sugar
2 1/2 TBS cracked black pepper
6 cloves of garlic, minced
1 tsp of mustard seeds
1/4 cup of kosher salt
1/4 cup of paprika
1/4 cup of coriander seeds, crushed
1 thumbsized piece of ginger root, peeled and chopped
Use a whole turkey breast, you can bone it but it's not required.
Combine the dry cure ingredients and rub all over breast.
Place the breast in a container to catch the juice, cover and let it cure in your fridge 24 hours.
After curing overnight, wipe most of the cure off using a paper towel.
Place the breast on your smoker. Smoke at 250 degees until you reach an internal temperature of 170. You can check the temperature of the breast using an instant read thermometer.
I used hickory to smoke this breast.
I pulled the turkey off of the smoker at 170 degrees, and let it rest for 30 minutes. At this point you can use it right away or let it chill in the fridge.
Wednesday, December 12, 2007
Friday, December 7, 2007
I rub the chicken with butter, sprinkle with kosher salt and fresh cracked black pepper.
On the smoker....smoked at 275 degrees until reaching an internal temperature of 163 degrees, using a small amount of mesquite. The chicken is then covered and rests for at least 30 minutes.
I combined the chicken with 1/2 of a medium onion chopped, some minced jalapeno and some fresh shredded queso campesino cheese.
The peppers are blistered over fire...a grill works great for this.
The blistered peppers are bagged to steam and cool for peeling.
The peeled peppers, ready to seed and stuff.
The batter is made by whipping 2 egg whites until stiff.....beat 2 yolks.....add the two together along with 2 TBS of flour.
Add 2 cups of chicken broth
1 cup of tomato sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp oregano
Simmer for 10 minutes
Sunday, December 2, 2007
If you've never tried homemade canadian bacon, you are missing out. :)
It' easy to make, the hardest part is the waiting while the meat cures.
This is one of my favorite recipes.
Start with a large fresh pork loin or back loin..(not tenderloin). This one was around 11lbs.
Cut the loin in half to try both recipes.
Remove all fat from the loin.
I used a dry cure on this half.
1TBS of Morton's Tenderquick mixed with 1 tsp of sugar PER POUND of meat.
Rub the mixture all over the meat and shake off any excess.
Wrap in plastic or place in covered container to cure in your fridge for 6 days.
This half I cured in a brine.
I made a mixture of Morton's Tenderquick and water.....then added my own touch.
10 cloves of garlic
2 dried cayenne peppers
1 TBS jalapeno powder
1 TBS dried onion flakes
1/4 cup of brown sugar
Submerge the meat in the brine, cover and cure in your fridge for 6 days.
The bacon is cooked and ready to eat.
For COLD smoking, smoke at a temperature under 85F. The smoke time depends on how smoky you want your bacon. Check it after 6 hours. Only CURED meats can be cold smoked. After the cold smoke process, the bacon still needs to be cooked. (fried, or what ever is your favorite way).
I let the bacon sit for at least 30 minutes before slicing
Time to slice....I like them thin, you can slice how ever you like them. :)