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Smoked Jennieo Turkey Ham For Sandwich Wraps

Spring Chicken
Spring Chicken Posts: 10,255
in EggHead Forum
One of the joys of being on diets is that you get to use Romaine Lettuce as bread for your sandwiches. Yummmmmm! 

But when your goal is to lose some of yourself, and you're perpetually hungry for a sinful-sandwich, you won't believe how good a Ramaine Lettuce leaf and some low cal sauce and a slice or two of smoked turkey tastes. Even without Cheetos, it hits the spot. And your scale will thank you. 

So today I smoked some Jennieo Turkey Ham with just a single fist-size chunk of Post Oak smoking wood on the Small (Shirley to those who have met her) at 225° for a little over three hours. 

Then I sliced it about a dime thickness. There's just enough good flavor packed into a single slice that makes that Romaine leaf come to life. 

Here are some photos: 

On and smoking 

 

Done smoking 

 

Slicing 

 

Sliced and ready 

 

I probably got about 40 slices out of that $6 turkey ham. And we probably ate ten 'no-counts.' 

Yes, it was delicious. Very lite smoke flavor, but just enough to make for some really good Turkey Wraps in the coming days. 

If you are 'Trying' to lose weight, here's an idea that just might work for you. 

You're welcome. 

Spring "Storing My Diet Food In A Recently Emptied Ice Cream Bucket" Chicken 
Spring Texas USA
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Comments

  • Spaightlabs
    Spaightlabs Posts: 2,349
    edited February 2017
    I commend your effort, but that isn't turkey or ham.  It's a chemical s-hit storm.

    Ingredients: Turkey Thigh Meat With A Portion Of Ground Turkey Thigh Trim Added, Water, Contains 2% Or Less Salt, Modified Food Starch, Dextrose, Carrageenan, Sodium Phosphate, Potassium Lactate, Sodium Erythorbate, Natural Smoke Flavoring, Sodium Nitrite, Sodium Diacetate.

    Your body will like you a lot more if you cook real food and the wright will come off a lot faster.  I promise.
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    edited February 2017
    Great way to shade a thread, @Spaightlabs. 

    A little preening self righteousness? 
    Living the good life smoking and joking
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    edited February 2017
    Spaightlabs said:
    I commend your effort, but that isn't turkey or ham.  It's a chemical s-hit storm.



    Your body will like you a lot more if you cook real food and the wright will come off a lot faster.  I promise.

    Little Rock, AR

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  • Spring Chicken
    Spring Chicken Posts: 10,255
    Spaightlabs said:
    I commend your effort, but that isn't turkey or ham.  It's a chemical s-hit storm.

    Ingredients: Turkey Thigh Meat With A Portion Of Ground Turkey Thigh Trim Added, Water, Contains 2% Or Less Salt, Modified Food Starch, Dextrose, Carrageenan, Sodium Phosphate, Potassium Lactate, Sodium Erythorbate, Natural Smoke Flavoring, Sodium Nitrite, Sodium Diacetate.

    Your body will like you a lot more if you cook real food and the wright will come off a lot faster.  I promise.
    I use it to feed my Sodium Erythorbate habit.  Seems to work well enough.

    Spring "Nothing Is Real Anymore" Chicken
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    I think we should have an intervention. 

    Little Rock, AR

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  • milesvdustin
    milesvdustin Posts: 2,882
    What slicer is that? 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    milesvdustin said:
    What slicer is that? 
    More importantly, what chemicals are you using to clean it?

    Little Rock, AR

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  • Spring Chicken
    Spring Chicken Posts: 10,255
    milesvdustin said:
    What slicer is that? 

     Chef's Choice 615 Premium 
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  • milesvdustin
    milesvdustin Posts: 2,882
    Thanks!

    any issues with it leaving a thicker tail on slices? 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • Spring Chicken
    Spring Chicken Posts: 10,255
    Biggreenpharmacist said:
    milesvdustin said:
    What slicer is that? 
    More importantly, what chemicals are you using to clean it?

    Potassium Lactate ...  Just kidding.  It's easy to clean with soapy water, rinse and wipe dry.  Then air-dry and place in a large Zip-Loc bag for storage.  The Blade is easily removed and washed by hand in hot soapy water too.  Ths model slicer is perfect for my occasional use, and is the easiest to clean I've seen.  Like it was designed for the occasional user. It has more than paid for itself over the years.
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    milesvdustin said:
    Thanks!

    any issues with it leaving a thicker tail on slices? 
    If I understand your question correctly, yes to some slices being slightly thicker on one side.  It's hardly noticeable in individual slices.  But the thickness difference, if any, will show up on the last end piece when slicing can no longer be done.  That piece is either cut into chunks for snacks or tossed if it isn't important enough to keep until you make a soup or something that might benefit from it.
     
    In years past, I avoided the variable thickness by simply turning the chub of meat over or end to end, whichever I choose.  

    The thickness problem is probably due to pushing the chub too hard to the left against the plate.  The metal isn't strong enough to take too much pressure and will bend slightly if you press the meat too hard to the left.  

    I doesn't bother me because if a slice isn't perfect I gobble it down or toss it into he reject pile.  But if you really want evenly sliced meat, one way to do it would be to open the cut to it's widest slice, cut through to square one end, then reverse the chub to slice the other end to square up that end.  It should be easier from that point.  

    Mine is definitely not a $3,000 precision slicer as used in meat markets, but it does a really great job here at the Chicken Ranch.

    I hope this is what you were asking about.

    Spring "Sliced Too Thick And Left That Way" Chicken
    Spring Texas USA


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