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Unread 10-02-2012, 07:20 PM   #1
caseydog
somebody shut me the fark up.
 
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Join Date: 07-08-10
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Default Home smoked tasso...

I am getting ready to make a big batch of tasso. I want to go as authentic as possible, but I am finding all kinds of recipes, and they vary greatly. Some recipes call for a brine, others for a cure, some have five ingredients, while others have a dozen.

The only thing they have in common is boneless pork but sliced into roughly one-inch strips.

Can brethren offer some insight on tasso?

CD
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