The: I'm broke and prefer to smoke but gotta eat on the cheap crock pot thread

Oh! @scottalot Toss a couple bay leaves in there, if ya got 'em.

 

most safeway, Albertsons, Kroger, and Walmarts carry a good selection of "ethnic foods" I know walmart carries both the tamale masa and tortilla masa.

 

You going to be able to wait for the end result?? I know when Im cooking Im always sampling a spoonful at a time till I get the right salt/spice level.

 

No go on Walmart here, at least at that time. I found the tamale version at a Redners (cheap grocery) store.

What went wrong..... I have never made them before, and grossly underestimated the amount of work and time that they would take to complete. They were ok, and had decent flavor, but just didn’t come out like I though they would. I won’t attempt them again.

 

Living in Ohio, it's hard to smoke meat all year without freezing you nuts completely off and wait times for smoking items that normally take 10 hrs turning into 24 hrs. I love to crock it!! Glad I found this and will be contributing very soon. With all the left over ham and ham hocks I had from new years Eve, I am trying a newer recipe for for making a bean soup. I will provide it after I have tried it, as of now I have about 4.5 hrs remaining. Should be good though, I have made it before in pot, but lost recipe and had to go with another. We shall see. Updates to follow.

Just like smoking, keep it low and keep it long!!

 

They can be a pain. Also need a good recipe. they can take some time just have to have a good system going to assemble them. Did you use pork and reserve any liquid from the pork?

http://www.geniuskitchen.com/recipe/traditional-tamales-pork-15286

this is what you need.

https://www.walmart.com/ip/Maseca-Instant-Masa-For-Tamales-Corn-Mix-4-4-lb/10790738

 

I used part of a smoked butt, with liquid from the pan.

That’s the stuff I used.

 

Without seeing how yours turned out I dont know what you did wrong. Only thing that can go wrong really is not using enough liquid in the masa. I used a combo of the chicken broth and drippings. The combo of the red sauce also can be a little hard to pin down but basically you get three different types of peppers which can be found in powdered form or liquid. If its just one type the flavor kinda of falls flat.

 

Always do it too.

 

I’ve only ever eaten real, authentic, tamales. I don’t know if I did something wrong, was just not the taste I remembered. The red sauce I made was good, pork was good, just not the same as I’m used to.

 

I made them just once, they turned out great and froze real well for microwave snacking. But, they absolutely were one of the most time consuming things I’ve ever made. Was surprised how long they took. Maybe I’ll make them again, when I have half a day to spare

 

No kidding on the time. Thats probably what will keep me from perfecting the recipe.

 

It was a fun project for the woman and I assembling them for like a half hour, then it was like “Jesus, when is this going to end?”. and that was after all the prep and cooking, and then steaming them in batches. Those things lasted for weeks though as snacks, so I guess it was kinda sorta worth it.

 

OP likes men... that is all

 

You get the eff out of here chad!

 

Put a silicone jacket on your smoker, times stay the same even in the teens below zero At least with a WSM and automatic temperature controller.

Your right gets cold enough does feel like your nuts are going to drop off though LOL.

Double smoked a honey & maple sugar glazed spiral cut ham for Christmas and have the hock in the freezer yet with plenty of meat on it.



Waiting on your results

 

Dadgummit I’m hungry again

 

Fuck off Brian stop trying to hit on me