Tasso

Sausage making and curing meats.

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Stan41
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Tasso

Postby Stan41 » Thu Jan 06, 2011 11:32 am

I made some of this a couple of weeks ago. It has really great taste for seasoning beans. I have tried it with pinto beans and butter beans. Both were delicious.
Stan
Tasso Ham

5-lbs Pork Butt (Pork Shoulder), trimmed of external fat and cut into 1"x4" pieces
3 Tablespoons Kosher Salt
2 teaspoons Tenderquick
2 Tablespoons Cayenne Pepper
2 Tablespoons Paprika
1 1/2 Tablespoons Garlic Powder
1 Tablespoons Onion Powder
1/2 teaspoon cinnamon
2 Tablespoons Black pepper
1 Tablespoon

Mix spices and salts in a shallow dish. Dredge each piece of pork in the spices covering all sides. Pack it on the meat.

Leave meat in dish and cover with Saran Wrap. I used a tupperware bowl with a lid.

Place meat in refrigerator for 5 days. Open and turn meat over once per day.

After five days put pieces of pork on a smoker (with smoke) and gradually increase heat over a period of 5 hours until internal meat temperature is 150+

Cool and then freeze in plastic bags.
Diplomacy is the art of saying 'Nice doggie' until you can find a rock. - Will Rogers

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