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Old 04-14-2021, 08:08 AM   #1
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Tasso Ham

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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Old 04-14-2021, 08:27 AM   #2
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I am, officially, impressed. sigh

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Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
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Old 04-14-2021, 08:38 AM   #3
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I am, officially, impressed. sigh

Ross
It's actually one of the easier ones to make..takes one day..

I have a load of apple wood chunks that I cut from branches of our apple tree when a friend trimmed it last year..trying to support local..lol
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Old 04-14-2021, 09:52 AM   #4
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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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Old 04-14-2021, 10:09 AM   #5
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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.
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..
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Old 04-14-2021, 03:50 PM   #6
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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.
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Old 04-14-2021, 04:24 PM   #7
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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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