That's going to be tasty. Good call on the string. I have used large paperclips bent into an S for small pieces. In spite of the fat, no big deal really, Butt has a nicer texture, when cooked, then the lean Loin, which gets kind of dry and mealy...JJ
That does it. I need to do this...:points:
Looks great,where's the samples?
Very pretty!
:points:
Looks like you nailed it! As for the flavor, unbelievable isn't it?
Great in beans for sure.
:points: for your first!
That's it... Now I need some of that!Not sure what to try first, Case.
I never even ate it before. Just seen people making it and said to myself, I need some of that.
4 oz. Is usually enough for a family size recipe. This way if you need more, 16 oz., pull 4 packs. Enjoy, came out nice and juicy...JJThanks for the help. Flavor is hard to explain.
Now, how to cut it up and freeze? Slices? Chunks? Whole?
That's it... Now I need some of that!
Looks great, I love those kind of recipes, simple and good!
:Looks-Great:
4 oz. Is usually enough for a family size recipe. This way if you need more, 16 oz., pull 4 packs. Enjoy, came out nice and juicy...JJ
Thanks Foam
NIce looking, well done man........
Thanks Richie. Now I need to make something with it.
Adam nice job on the Tasso I have never eaten that,puts another on the never ending list.Thanks for sharing
Richie
Yep! Leave it in large pieces, but cut them down to around 4oz like the Chef said. Vac pack and leave it for a week or so, flavor gets even better.
Thanks Disco. I know you could make some great TassoInspirational, Adam. I have to try this.
Points.
Disco