- -
Tasso
(
http://www.saltycajun.com/forum/showthread.php?t=14769)
Tasso
Anyone got a good recipe for some tasso???
I have 2 big bags (12 - 15lbs) of trimmings from my spare ribs that i need to use up.
|
| SaltyShaw |
11-11-2010 07:51 PM |
Lol I know how to make a killer Tasso Poboy that's bout it! It's pretty good in a jambalaya
|
| yak'em-n-stack'em |
11-12-2010 12:02 AM |
Pm woodduckcommander.
He works at a smokehouse
|
Quote:
Originally Posted by yak'em-n-stack'em
(Post 205941)
Pm woodduckcommander.
He works at a smokehouse
|
My dream job! LOL |
| meathauler |
11-13-2010 12:05 PM |
2 Attachment(s)
I just put a batch of deer and beef jerky on. I also cut up some round steak and boston butts for tasso. I usually do it for 4 hrs at 150 deg. What does other people do theirs at and what kind of wood u use.
|
| meathauler |
11-13-2010 12:07 PM |
2 Attachment(s)
Forgot a lil pic of new smoke house
|
| SaltyShaw |
11-13-2010 08:28 PM |
Mmm that looks like It's gone be good, I want to learn to make my own jerky
|
| All times are GMT -5. The time now is 04:20 PM. |
|
Powered by vBulletin®
Copyright ©2000 - [ARG:3 UNDEFINED], Jelsoft Enterprises Ltd.
vB.Sponsors
All content, images, designs, and logos are Copyright © 2009-2012,
Salty Cajun, LLC
No unathorized use is permitted