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Unread 10-02-2012, 07:32 PM   #4
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
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Quote:
Originally Posted by chicagokp View Post
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
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