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re: Making Tasso
Posted on 3/24/20 at 11:43 am to Tadey
Posted on 3/24/20 at 11:43 am to Tadey
I either mix my own basic cure (pink salt, kosher salt, sugar) or use morton tender quick. I'll slice steaks of boston butt and dredge and cover with the cure. I'll refrigerate overnight and then rinse really well. I'll season it with either a DIY salt free cajun seasoning blend or use salt free tony's, slap ya momma, etc. I then smoke at 180 degrees for a few hours.
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