Originally Posted by CrankyBuzzard
Chef Jimmy, I agree on the possibility of a typo and questioned it quite a bit.
The next batch I make will be with #1 since it hasn't failed me too many times in the past for a dry cure application for a short duration.
This stuff should be killer in a pot of beans though!
Tasso is great in anything you'd use bacon in as a seasoning meat. It has no calories compared to bacon, and the taste shines thru much greater.
Any fresh veggie from corn to green beans loves tasso. Its not a norm in jambalaya, seldom in gumbo, excellent in a big pot of beans when you have no andouille or sausage.
It really shines though on fresh veggies. Oh and listen, take the time to try making a tasso cream sauce. You could put that on a cow patty and it'd be delicious. Great on spinach or stuffed squash, spaghetti, etc. etc. etc...........LOL it would be great on cardboard.....LOL
I saw on the net where a smoker had made a big cauldron of red beans. He started with andouille, sausage, bacon trim and tasso. I had to try it. Best pot a red beans I think I ever made.
I have tried the last two years two or three times and could never get what I was looking for. But I am limited in time available to experiment due to the weather as well as the new demand for other smoked meats. As to the #2, I think Poli try's to stay with traditional methods and according to Pop they never saw any #1 cure, everything was done with #2. So that could well be the reason for the #2. But he also said they never really cured the tasso, just rubbed it down with whatever spices were left over and hung to dry with the bacon and hams. Its was always the greenest of the meats.