K-JUN
is one Smokin' Farker
I picked up some .99 lb. butts and turned one into Tasso. Its quiet easy to do and very tasty. Here is what I did.
I sliced the butt about 1" thick and removed all of the exterior fat.
I made a dry cure and let it do its thing in the fridge for 5 hours. I don't like to cure it too long. The curing step is important. But I don't want it to taste like ham that has been seasoned if that makes since.
Cure:
3 Tbsp Kosher Salt
1 tsp Pink Salt
2 Tbsp Cayenne Pepper
2 Tbsp Paprika
2 Tbsp Garlic Powder
1 Tbsp Onion Powder
2 Tbsp Coarse Ground Black pepper
1 Tbsp Ground White pepper
I rinsed off the brine patted dry and back into the fridge for 1 hour.
I sprinkled it with my own Cajun Seasoning blend. The following makes about 10 oz and I use it instead of Tony's (not as salty).
Cajun Sprinkle:
5 Tbsp Salt
3 Tbsp Cayenne Pepper
1 Tbsp Black Pepper
1 tsp White Pepper
3 Tbsp Onion Powder
3 Tbsp Garlic Powder
3 Tbsp Paprika
I smoked low about 200* for 2 hours (IT was 165 to 170)
Thanks for looking.
I sliced the butt about 1" thick and removed all of the exterior fat.
I made a dry cure and let it do its thing in the fridge for 5 hours. I don't like to cure it too long. The curing step is important. But I don't want it to taste like ham that has been seasoned if that makes since.
Cure:
3 Tbsp Kosher Salt
1 tsp Pink Salt
2 Tbsp Cayenne Pepper
2 Tbsp Paprika
2 Tbsp Garlic Powder
1 Tbsp Onion Powder
2 Tbsp Coarse Ground Black pepper
1 Tbsp Ground White pepper
I rinsed off the brine patted dry and back into the fridge for 1 hour.
I sprinkled it with my own Cajun Seasoning blend. The following makes about 10 oz and I use it instead of Tony's (not as salty).
Cajun Sprinkle:
5 Tbsp Salt
3 Tbsp Cayenne Pepper
1 Tbsp Black Pepper
1 tsp White Pepper
3 Tbsp Onion Powder
3 Tbsp Garlic Powder
3 Tbsp Paprika
I smoked low about 200* for 2 hours (IT was 165 to 170)
Thanks for looking.
