Dry Cure Tasso

Started by NePaSmoKer, March 11, 2011, 01:35:11 PM

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NePaSmoKer

Doing some Tasso this weekend.

Using cure #2 with this.
Dry rub ingredients.






Poke de boned rinsed cut into strips.



Tasso rub.......OH YEAH DAT GOOD



Coat the poke heavy with the rub.



Zippy bag for 24 hours.




Ka Honu

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.

squirtthecat


OU812

Looks like someone is gonna dry cure there Tasso.

KyNola

I'm with STC.  Cure #2?!

CoreyMac

x 3  Isn't cure 2 for long duration dry cure?

Corey

NePaSmoKer

Yeah cure 2. Its a secret

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NePaSmoKer

Got half the Tasso hanging to dry, no smoke yet.


Quarlow

OOOh what's he got up his sleeve now, eh.  ;D
I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.

OBS
BBQ
One Big Easy, plus one in a box.

NePaSmoKer

Think of the ways you can use the Tasso with other dishes other than red beans n rice.....EH







Tasso Pizza  ;D


ronbeaux

The fight isn't over until the winner says it is.

SouthernSmoked

Heck Yeah Rick that looks good.
SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

NePaSmoKer


squirtthecat


That would make a killer pizza...   I might do a tasso loin next time.

So what does the #2 Cure bring to the party?