KyNola
Member
Tasso is a highly seasoned and smoked pork that is a main stay in Louisiana cuisine. I'm using Country style ribs which is basically a pork butt. I am combining two techniques from two of my good friends on another forum. Thanks NePaS and Stickbowcrafter. 5.5 pounds of pork.
Now I cure them with salt, sugar and Cure #1. Added some Soileau's Cajun Seasoning(Thanks Squirt) and smoked paprika to the cure mix just because I could.
Into the frig overnight for a rest to cure. Tomorrow will rinse the cure mix off, dry the pork and then coat a heavy Cajun rub on the pork and smoke with hickory(I'm in Kentucky). Gumbo, jambalaya, etoufee, beans, greens, anything you would drop a smoked ham hock in....try some tasso.
I can post more pics as we go if you would like.
Now I cure them with salt, sugar and Cure #1. Added some Soileau's Cajun Seasoning(Thanks Squirt) and smoked paprika to the cure mix just because I could.
Into the frig overnight for a rest to cure. Tomorrow will rinse the cure mix off, dry the pork and then coat a heavy Cajun rub on the pork and smoke with hickory(I'm in Kentucky). Gumbo, jambalaya, etoufee, beans, greens, anything you would drop a smoked ham hock in....try some tasso.
I can post more pics as we go if you would like.