Tasso Ham

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Rocklobster

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Nov 10, 2010
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Still working through the box of pork in the freezer..I had a pork butt left over so I cut it in half and am using one piece to make this...One inch steaks, covered in dry cure. Going in the fridge to cure for a few hours, then on to the smoker..stay tuned..
 

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medtran49

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Feb 20, 2011
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Craig lets his cure for several days to a week, turning every day or so. Don't know if it makes a difference tastewise, but it certainly breaks up the work.
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Rocklobster

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Craig lets his cure for several days to a week, turning every day or so. Don't know if it makes a difference tastewise, but it certainly breaks up the work.
36788-albums1083-picture6908.jpg

Yeah..I have seen those recipes..They are all over the map..I figured I'd go with the easy one today as I am here all day..I've seen some recipes that call for 2 hours in the cure all the way to one week..I plan to wrap and freeze tomorrow so a long cure isn't really neccessary, I don't think..I think it is all in the seasoning after you rinse off the cure..I also want to try and keep the sodium level down for my old ticker so a quick cure is probably better..I'll let you know and I'm not opposed to doing it longer...maybe I'll try it next time..
 

medtran49

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There is no rinsing off the cure in his recipe. It stays on. Have to admit though (and shhhh) I sometimes scrape some off when using it because it's SPICY.
 

Rocklobster

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The recipe I am using is from the book Charcuterie . It is a two step recipe..you dry brine then rinse the meat, dry it and then rub with seasoning blend...there are many ways from what I have found during my research..
Just tried a piece..really good and really spicey..I cheated a bit and added some Slap Ya Mamma White pepper blend to my seasoning..
 

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Wooleybooger

Assistant Cook
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Jan 15, 2023
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Texas
The recipe I am using is from the book Charcuterie . It is a two step recipe..you dry brine then rinse the meat, dry it and then rub with seasoning blend...there are many ways from what I have found during my research..
Just tried a piece..really good and really spicey..I cheated a bit and added some Slap Ya Mamma White pepper blend to my seasoning..
I have the book Charcuterie but don't recall seeing a recipe for Tasso. Could it have another name?
 

dragnlaw

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Haven't seen Rocklobster since August, hope he'll see this and let you know. Know he's a busy guy.
Maybe someone else here has this book and can help you out?
 

Wooleybooger

Assistant Cook
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Jan 15, 2023
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Texas
Haven't seen Rocklobster since August, hope he'll see this and let you know. Know he's a busy guy.
Maybe someone else here has this book and can help you out?
Yeah it's an old thread so long shot on replies. I have the book, dug it up and found the recipe. I'd just missed it in the past. Thanks dragnlaw.
 
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