First up- TASSO!!!
Bought 2 double packs of boston butts about 3 weeks ago. Trimmed out the coppa muscles on all for a Fall run of tasso. About 12# of 3/4" meat steaks...
mixed up 1.4% salt and 0.25% cure #1. added that evenly then inda fridge. Left it in there longer than needed...about 21 days. But all is good. Time to smoke them today while I work in the garden bed prepping for fall planting.
3/4 cup of Worcestershire and 2 TBSPs Louisiana hot sauce to coat the steaks...
The Tasso seasoning...
and done...
Thought I took a pic. after applying the Tasso seasoning, but I did not.
Inda smokehouse ready to roll smoke...
Will smoke heavy 120-140*F with hickory, oak, cherry and a little brown sugar for about 4 hours. then bump the temp to 200*F for about 45 minutes, then they will be done. I put the tasso in the smokehouse around 2pm, so will be done sometime around 7pm tonight...more pics to come...
I also have Calabrian fresh sausage and Cajun Green Onion sausage on deck with the trim from the butts. Will also be doing a big run of Fall Andouille....and pork butts went on sale again....awesome!
Bought 2 double packs of boston butts about 3 weeks ago. Trimmed out the coppa muscles on all for a Fall run of tasso. About 12# of 3/4" meat steaks...
mixed up 1.4% salt and 0.25% cure #1. added that evenly then inda fridge. Left it in there longer than needed...about 21 days. But all is good. Time to smoke them today while I work in the garden bed prepping for fall planting.
3/4 cup of Worcestershire and 2 TBSPs Louisiana hot sauce to coat the steaks...
The Tasso seasoning...
and done...
Thought I took a pic. after applying the Tasso seasoning, but I did not.
Inda smokehouse ready to roll smoke...
Will smoke heavy 120-140*F with hickory, oak, cherry and a little brown sugar for about 4 hours. then bump the temp to 200*F for about 45 minutes, then they will be done. I put the tasso in the smokehouse around 2pm, so will be done sometime around 7pm tonight...more pics to come...
I also have Calabrian fresh sausage and Cajun Green Onion sausage on deck with the trim from the butts. Will also be doing a big run of Fall Andouille....and pork butts went on sale again....awesome!