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Message
re: Making Tasso
Posted on 3/24/20 at 3:43 pm to Tadey
Posted on 3/24/20 at 3:43 pm to Tadey
quote:
Any recommendations on how to add the pink curing salt to the mix? I know it is quite potent. Replace some of the ingredients in the recipe to add it? Or just add it on top?
Just add it to the mix. Be really careful because it's toxic at high amounts. You use such an unbelievably small amount anyway. A good rule of thumb is one tsp of curing salt per 5 pounds of meat. I don't really understand how such a small amount actually works, but it does.
1
Posted on 3/24/20 at 3:52 pm to Cold Drink
Also, make sure you give it time to cure (at least overnight but 2 days is more standard). Don't think of curing salt as a seasoning; it's not.
What I do for tasso is:
1) Soak meat in brine (with curing salt) for 2 days
2) Smoke
3) Cool/dry on a rack in fridge
Then once dried and cooled I vacuum seal and freeze for later. Good luck and report back with pics
What I do for tasso is:
1) Soak meat in brine (with curing salt) for 2 days
2) Smoke
3) Cool/dry on a rack in fridge
Then once dried and cooled I vacuum seal and freeze for later. Good luck and report back with pics
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