Doing some Tasso this weekend.
Using cure #2 with this.
Dry rub ingredients.
(http://i868.photobucket.com/albums/ab242/nepas1/2011.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/20111.jpg)
Poke de boned rinsed cut into strips.
(http://i868.photobucket.com/albums/ab242/nepas1/2027.jpg)
Tasso rub.......OH YEAH DAT GOOD
(http://i868.photobucket.com/albums/ab242/nepas1/2028.jpg)
Coat the poke heavy with the rub.
(http://i868.photobucket.com/albums/ab242/nepas1/2029.jpg)
Zippy bag for 24 hours.
(http://i868.photobucket.com/albums/ab242/nepas1/2031.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2030.jpg)
Looks good as always, NePaS. I leave the bone in the pork steaks when I make Tasso - I think it adds a lot to a soup, stew, or (usually) red beans.
Nice!
Cure #2?
Looks like someone is gonna dry cure there Tasso.
I'm with STC. Cure #2?!
x 3 Isn't cure 2 for long duration dry cure?
Corey
Yeah cure 2. Its a secret
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Got half the Tasso hanging to dry, no smoke yet.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00046.jpg)
OOOh what's he got up his sleeve now, eh. ;D
Think of the ways you can use the Tasso with other dishes other than red beans n rice.....EH
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00063-2.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00067-2.jpg)
Tasso Pizza ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00068-2.jpg)
Gumbo!!
Heck Yeah Rick that looks good.
That would make a killer pizza... I might do a tasso loin next time.
So what does the #2 Cure bring to the party?