So my first try at Tasso wasn't a complete failure but I wouldn't call it a success either. The taste was really good, BUT I put way too much cayenne in it(yes there is such a thing even if you are from Louisiana). Another thing that wasn't great was that I used too lean of a cut of pork. I used a boneless picnic shoulder(not pork butt). It may have worked better using this cut if I wouldn't have taken it to an IT of 160. It was close to pork jerky, but not quite. Here is that thread:
www.smokingmeatforums.com
Today I started with 2 coppa muscles instead. They are easier to get here in the Philippines than pork butt thanks to the popularity of Korean BBQ joints. This time I used a slightly different seasoning mix but made sure that the cayenne wasn't over the top. Also, I sliced it thicker than last time
So here is the 2nd edition. 9.5lbs going into a dry cure for maybe 10 days. I promise to update this thread with more pics after the smoke
First time for Tasso
Being from Louisiana and living in the Philippines has been rough as far as great food is concerned. Can't buy good smoked sausage here and well Tasso it's never going to happen. Decided to give it a try on my own. Dry-cured the pork for 5 days then seasoned it and let it sit for 2 days in the...
www.smokingmeatforums.com
Today I started with 2 coppa muscles instead. They are easier to get here in the Philippines than pork butt thanks to the popularity of Korean BBQ joints. This time I used a slightly different seasoning mix but made sure that the cayenne wasn't over the top. Also, I sliced it thicker than last time
So here is the 2nd edition. 9.5lbs going into a dry cure for maybe 10 days. I promise to update this thread with more pics after the smoke
