Started a dry cure for tasso a couple of days ago and smoked the first batch today. I've never made it before, but have eaten some that others have made and loved it.
I had just over 10 pounds of meat that I started with and took 5 pounds out today after a 36 hour cure. The other 5 pounds will sit in the dry cure for another 48 hours. I want to see how much of a difference the extra time makes. I used Len Poli's recipe as a guide. This is the first time I've used cure #2 for a cure that was this short of a duration.
I started the tasso at 120 without smoke until it was good and dry, about 1.5 hours. After that, I started my Amazen tube with hickory, and bumped the temp to 135. I bumped the temp up 10 degrees every 45 minutes until I got to 180, I then let it run until I hit 150 internal. About 6 hours total.
The flavor of this stuff is great! I cut off 4 little slices to snack on and it definitely opened up the sinuses!
Not the best pics, but I knew I had to have a few at least... :biggrin:
I had just over 10 pounds of meat that I started with and took 5 pounds out today after a 36 hour cure. The other 5 pounds will sit in the dry cure for another 48 hours. I want to see how much of a difference the extra time makes. I used Len Poli's recipe as a guide. This is the first time I've used cure #2 for a cure that was this short of a duration.
I started the tasso at 120 without smoke until it was good and dry, about 1.5 hours. After that, I started my Amazen tube with hickory, and bumped the temp to 135. I bumped the temp up 10 degrees every 45 minutes until I got to 180, I then let it run until I hit 150 internal. About 6 hours total.
The flavor of this stuff is great! I cut off 4 little slices to snack on and it definitely opened up the sinuses!
Not the best pics, but I knew I had to have a few at least... :biggrin: