Always looking for something new and interesting, Cranky Buzzard's "Tasso Time" caught my eye. Never heard of it. I found an old Len Poli recipe on the internet and went with it. Like Cranky, I used #1 cure instead of #2.
After getting the leanest "strips' I could out of a 7# butt I wound up with about 4#.
Ran the mix in a coffee grinder a few seconds to get a powder, coated the meat and put it in a bag to sit in the fridge for a week, turning and massaging a little daily.
Saturday it was smoke time! I took it to 152 IT over 5 hrs of smoke, let it cool and let it sit in the fridge overnight.
The Mrs and I nibbled through a whole piece while I was vac sealing! Very tasty!
Of course I had to try some in some Pinto beans to go with ribs on Sunday.
Thank you, SMF, for another tasty experience!
Dan
:grilling_smilie:
After getting the leanest "strips' I could out of a 7# butt I wound up with about 4#.
Ran the mix in a coffee grinder a few seconds to get a powder, coated the meat and put it in a bag to sit in the fridge for a week, turning and massaging a little daily.
Saturday it was smoke time! I took it to 152 IT over 5 hrs of smoke, let it cool and let it sit in the fridge overnight.
The Mrs and I nibbled through a whole piece while I was vac sealing! Very tasty!
Of course I had to try some in some Pinto beans to go with ribs on Sunday.
Thank you, SMF, for another tasty experience!
Dan
:grilling_smilie:
