Quote:
Originally Posted by chicagokp
1 pound kosher salt
8 oz sugar
2 oz pink salt
3 tbsp white pepper
1.5 tbsp cayenne
3 tbsp ground marjoram
3 tbsp ground allspice
5 pounds of pork butt
This is the recipe from my charcuterie book.
Which means it is probably a good starting point. I don't know enough for truly authentic. And I am sure everyone has a method.
|
Great, now I have another recipe to add to the pile.
Thanks, though. I am finding that what tasso was originally is not what it is today.
CD