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.
Tasso
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