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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
09-24-2014, 05:56 PM
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If you want seasoning meat I would cut them up like tasso and season well and use cure like stated. Academy sells pink cure and you use according to directions . You can smoke tasso on a rack in less than a day. You can also chunk some up and get some cologen casing and make anduille at the same time. Use cure for that too. Now if you talking making hams I don't have a clue.
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