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Tasso

post #1 of 11
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post #2 of 11
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post #3 of 11

Looks good....   How long you dry it before you add smoke....

post #4 of 11
Thread Starter 
I hang it to drip then the small fan for thirty minutes , or so and another 30 after I heat it to 150.
Then the full on smoke.
post #5 of 11
Good load of Tasso. What's your recipe? What flavor smoke you going with?
post #6 of 11
Thread Starter 
It's ham like. Pops cure
Then I seasoned it with a bbq sweet hot rub .
My smoke is a combination maple, oak,cherry , pecan, corn cob and apple.
post #7 of 11

Sounds real good!

 

Al

post #8 of 11

do you add the bbq sauce (Sweet Baby Ray's, for example) to the brine or after it "drys" and before ya smoke it?   Haven been thinking of making some myself...

post #9 of 11
Thread Starter 
No sauce. Only a rub. With a little extra heat .
post #10 of 11

Where do you get the rub...commercial? Or your recipe?

post #11 of 11
Thread Starter 
It's butt rub from piggly wiggly store.
I added some pepper to it.
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