Had a big ol' country breakfast yesterday, and fried up some maple breakfast sausage that I made a while back ~ boy howdy, this is the way breakfast sausage is supposed to be. We don't need no steenkin' Jimmy Dean, no.~~~**~~~**~~~
Ry Cooder ~ Slide Guitar Blues
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3 comments:
Looks mighty good Brotherman, I got a question that I dare not ask on the other forum and you'll see why. Would pork tenderloin be good to make a stick of Tasso out of? I'd like to try to make some but don't want 5 lbs. first time around. I figure a 3 or 2 lb tender would make a good sample stick. Whatcha think? Edder
yeah, pork tenderloin makes dandy tasso ... it will just be real lean. shoot me an email and i'll give you some more details. i make my tasso with pork loin ... sliced thick (boneless pork chops) ... heavy coating of cure/rub ... fridge for 3-4 days ... rinse cure rub off, put cajun seasoning on ... smoke'em ... easy peasy.
any time you *cure* any cut of pork, essentially what you are doing is making HAM ... tasso is spicy smoked cajun ham ... can be make with ANY cut of pork
Yeah Man I'm at kirtcamp@gmail.com
I looked all over your site but never found your email address. I'd like to try that tasso stuff with some beans or a little gumbo. Thanks much Edder
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