Quote:
Originally Posted by masraum
I'm assuming the ham should be pretty salty.
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Well, the usual ham in Cajun country is tasso, which is s little drier and saltier than the sweet, pumped-up crap your mom probably cooked at Thanksgiving. The meat usually doesn't contribute much salt to the dish.
A word about salt, for the newbies. Salt doesn't vary all that much in salinity by weight but it does vary quite a bit if you use measuring spoons. A tablespoon of table salt is going to make a dish a lot saltier than a tablespoon of kosher salt, because the table salt crystals are smaller than the kosher salt crystals, so you can pack a greater weight of table salt in a tablespoon than you can kosher salt.
Be careful with your salt... You can always add more but it's hard to take it back out.