Smoked Seasoning Meat

[mike5051]

I am looking for an alternative to cured seasoning meat in beans and gumbos.  I am going to smoke some pork steaks with no salt or sugar, and use them as seasoning for red beans.  I just don't know if the flavor will be sufficient.

Thanks,

Mike

 

[pit 4 brains]

Smoked pork hocks have always been one of my favorites. Smoked beef shanks could work well too. Is there no fresh "uncured" andouille there in LA?

 

[chilerelleno]

I like to use pork neck bones or ox tails.
I smoke them for a few hours above the beans, and then either shred the meat off or leave whole and put into the beans.
A strong smoke like Oak, Hickory or Mesquite gives plenty of kick.

 

[mike5051]

 
Smoked pork hocks have always been one of my favorites. Smoked beef shanks could work well too. Is there no fresh "uncured" andouille there in LA?

The Whole foods has uncured bacon, I will look for other uncured products!  Probably no andouille, but maybe some sausage.

Mike

 

[mike5051]

I like to use pork neck bones or ox tails.
I smoke them for a few hours above the beans, and then either shred the meat off or leave whole and put into the beans.
A strong smoke like Oak, Hickory or Mesquite gives plenty of kick.

I was thinking that too Chile, a long slow smoke with some potent wood.  The beans are simmered all day inside, just need some seasoning meat for flavor.  No/low sodium recipes are in my rotation for a while.

Mike

 

[pit 4 brains]

I think all the above will be sufficient in adding flavor. It's going to boil down to how you prepare beans. I, If I plan accordingly, prefer to slow cook pinto and navy beans without soaking. I'll toss in hocks, brisket, belly or whatever I have in the freezer in the crock pot then add onions, chipotles, bells etc. I then add the beans and pour in simmering stock and water.. This gives whatever bone-in meat plenty of time to break down and time for the marrow to cook out as well..

This is exactly why I buy shanks and ox tails. They are cheap and I can smoke them up to 145-150, vac seal and freeze until needed for such purposes. I've yet to do anything bone-in in a gumbo but I'm not against it at all..

 

[pit 4 brains]

 
I was thinking that too Chile, a long slow smoke with some potent wood.  The beans are simmered all day inside, just need some seasoning meat for flavor.  No/low sodium recipes are in my rotation for a while.

Mike

Sorry. This segment didn't register in my brain.. 

In this case, I like bone-in meats for sure..

 

[mike5051]

 
I think all the above will be sufficient in adding flavor. It's going to boil down to how you prepare beans. I, If I plan accordingly, prefer to slow cook pinto and navy beans without soaking. I'll toss in hocks, brisket, belly or whatever I have in the freezer in the crock pot then add onions, chipotles, bells etc. I then add the beans and pour in simmering stock and water.. This gives whatever bone-in meat plenty of time to break down and time for the marrow to cook out as well..

This is exactly why I buy shanks and ox tails. They are cheap and I can smoke them up to 145-150, vac seal and freeze until needed for such purposes. I've yet to do anything bone-in in a gumbo but I'm not against it at all..

Thanks!  I appreciate the suggestions!

Mike

 

[jbellard]

You could try this recipe from Chef John Folse for Tasso. It would definitely go well with what you are tying to cook.

IMG_2819.JPG

• jbellard
• Sep 4, 2017

 

[mike5051]

Thanks for that great recipe!  I should have been more specific with the title, I don't want to use any type of salt or sugar, in the seasoning.  I could probably omit those and it would still be good.

Mike