Tasso came out great !!! Q-View
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- 273 Posts. Joined 9/2010
- Location: Ponchatoula Louisiana
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7 lbs pork + 1 1/8 tsp cure #1(pink salt) 1 1/2 Tblsp salt 1 1/2 Tblsp sugar. Let it cure for 5 days in ziplock bags in the fridge. Took it out and rinsed it well. Rubbed it with mcCormick pork rub, garlic powder, & Cayenne pepper. Let it sit in the fridge for 1 day. On the smoker @ 150 w/ hickory&apple chips for 3 hrs then bumped the temp up to 180-200 for another hour till the IT was 160.