Torihamu.


 
John Solak

John Solak

TVWBB 1-Star Olympian
Found this recipe on a different forum and decided to give it a try.
http://www.theqjoint.com/forum...4&highlight=torihamu

Started curing the chicken breasts Fri afternoon and cooked it today.

Chicken breast cured and rinsed
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Chicken rinsing in cold water and then patted dry.
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Rolled and tied
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Smoked them at 250* with a chunk of red oak till an internal temp of 165*
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Decided I wanted to make some fried rice with the torihamu on my wok.

The players. Torihamu. leftover smoked sausage, rice,mixed veggies, onion and garlic, fried egg and some soy sauce.
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Sauteed the onions and garlic.
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Rice veggies added. Then added the torihamu and sausage. I cooked the torihamu and sausage earlier to crisp it up some.
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I forgot to take a finished pic.
Plated with some California veggie blend and some more sliced torihamu.
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Torihamu is pretty tasty. I think it would be great with some eggs or even just mix it in with some plain ole white rice. I'll make this again for sure.
 
OhYaCoCoHonEE John, That looks SENSATIONAL!
I ain't had birdham in a thousandtwo years!!
VERY nice Cookin project there buddy!HoleyMoley, I'd eet dinner three times for that!
 
Looks very, very good John!
Going on my to-do list!

Sounds like fun too with this step from the recipe:
"Place breast on a solid surface and penetrate it with a fork randomly all over about 100 times."
 
thanks for the idea. this looks pretty cool.

I read the recipe, but want to know your times.

the recipes says to brine for 8 hour and soak for 3. is that what you did?
 
Originally posted by j biesinger:

I read the recipe, but want to know your times.

the recipes says to brine for 8 hour and soak for 3. is that what you did?
Click to expand...

I started the curing process around 11:00AM on Fri morning. I removed the breasts around noon on Sun, rinsed them and let them soak in cold water for 1.5 hours, tied them and put them in the fridge. Around 3:30 PM the smoker was ready and I smoked the breasts till 165* internal which took about 2 hours.
 
I started the curing process around 11:00AM on Fri morning. I removed the breasts around noon on Sun, rinsed them and let them soak in cold water for 1.5 hours, tied them and put them in the fridge. Around 3:30 PM the smoker was ready and I smoked the breasts till 165* internal which took about 2 hours.
Click to expand...

I got a 49 hr brine cure with a 1.5 hr fresh water soak.

have any problems with salt?
 
WOW!!! You are the man, sir! I'm very impressed by the look of this cook. And especially appreciate the pics. Something I'll have to try...someday!

Thanks from a fellow San Diegan
 
Originally posted by j biesinger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I started the curing process around 11:00AM on Fri morning. I removed the breasts around noon on Sun, rinsed them and let them soak in cold water for 1.5 hours, tied them and put them in the fridge. Around 3:30 PM the smoker was ready and I smoked the breasts till 165* internal which took about 2 hours.
Click to expand...

I got a 49 hr brine cure with a 1.5 hr fresh water soak.

have any problems with salt? </div></BLOCKQUOTE>

It is a little on the salty side but I have been mixing with with other things so the salt content isn't too bad. The guy that originally posted the recipe also posted a lower salt version.
 
It is a little on the salty side but I have been mixing with with other things so the salt content isn't too bad. The guy that originally posted the recipe also posted a lower salt version.
Click to expand...

here's my thoughts. I would assume that after 48 hrs the breasts would have reached equilibrium with the brine. If you were planning on such an extended brine time, then I would suggest lowering the salinity of the brine (which I haven't asked about yet).

A brine/fresh soak combo is handy when you start out with a high concentration brine so you can push salt in deep (for large hunks of meat). The fresh soak is needed to pull the salt out of the edges where it is concentrated. It seems excessive when working with a thin cut like bscb, but most of the recipes call for a brine/soak combo so I'm not sure what to think.

If we worked with a lower salinity brine, we could probably do a 48 hr cure and then straight to the cooker with a quick rinse.
 
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