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Tasso
(
http://www.saltycajun.com/forum/showthread.php?t=15714)
Tasso
Been saving all the trimmings from spare ribs for a while and now have 10 - 12 lbs . Going to put them in a seasoned cure for 10 days and smoke over pecan wood . Ought to end up w/ a nice supply of tasso just in time
for the cold weather gumbos and the spring time jambalayas.
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| FF_T_Warren |
01-04-2011 10:18 AM |
sounds amazing. if you have an overabundance, you know where to send it :)
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| DUCKGOGETTER |
01-04-2011 12:00 PM |
Man you can also put that on bread and eat as a samich.
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