WebFeb 4, 2020 · 1. Pat the pork dry with paper towels. In a small bowl, combine the seasonings, then generously rub the seasoning mixture all …
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WebAug 16, 2011 · Pat the slices dry and then cover generously with the seasoning spice. Hot smoke the meat to an internal temp of 150. Ruhlman used a Bradley and hot smokes at …
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WebMar 1, 2017 · Directions. In a mixing bowl, combine the salt, black pepper, cayenne, paprika, granulated garlic, granulated onion and onion powder. Dredge each piece of pork in the …
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WebDredge each piece of pork in the curing mixture on all sides. Place the cure-covered pork on a rimmed sheet tray and refrigerate to cure for 4–5 hours, uncovered. Season and smoke the ham. Using your preferred smoking …
WebDec 7, 2023 · Slice the butt into 1″ thick “steaks”, each about a pound or so. Combine all cure ingredients and rub generously over the pork. Place onto a wire rack over a baking pan and refrigerate for 3 hours. Rinse cure off …
WebJun 14, 2022 · Preheat your smoker to 225 degrees F. Remove pork from the refrigerator and rinse off the brine mixture. Combine seasoning mix in a medium bowl. Coat each piece liberally with a seasoning mix and
WebAug 4, 2022 · Directions. To Make the Brine: In a medium bowl, combine curing mixture, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved in the …
WebStep 1. Mix the seasoning together well. Rub the seasoning into the sliced meat, you want a lot on there, use it all. Place on a plate or tray, cover and refrigerate 3 days. Before smoking put the Tasso on an elevated rack so …
WebCut the pork shoulder into approximately 3 inch by 3 inch pieces, removing the shoulder-blade bone in the process. Mix all seasonings with a wire whisk. Roll each piece of pork shoulder-blade in the seasoning until fully …
WebCut pork into 1/2-inch strips. Place on a baking pan and season with Worcestershire and hot sauce. Blend liquids and meat. Add all remaining ingredients and mix well to ensure that each piece of meat is coated. …
Web5 Pounds, boneless pork shoulder. Curing Ingredients: 7 Tbsp kosher salt. 5 Tbsp dextrose or (3 tbsp sugar) 1 Tbsp pink salt (aka InstaCure #1; Prague Powder #1; Modern Cure; …
WebAug 13, 2016 · I was introduced to Tasso in Lake Charles, LA while down there on a work assignment many years ago. Here is my version. I started by picking up a boneless pork …
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Webdirections. Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long. Mix together the seasonings and place in a shallow pan. Roll each strip of …
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WebFeb 7, 2022 · Combine all of the spices in a bowl. Generously rub the season all over the pork should pieces. Transfer the seasoned pork shoulder pieces to a ziplock bag, for at …
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WebFollow the directions on the bag of Morton cure for making a wet brine, but use 2 cups cure and 8 cups water. Mix until cure is completely dissolved. Leave the skin on the pork …
WebAug 14, 2021 · Tasso or cured ham gives a smoked flavor profile — Photo courtesy of Dave Stamboulis. 2. Get a large frying pan, deep heavy pot or Dutch oven and heat up a few …
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WebJan 22, 2023 · Bacon can be purchased from specialty shops in slabs (unsliced) and fried, and is often called lardon or speck in this case, and is very close to tasso! 4. Pancetta. …