Quantcast
Who here makes their own charcuterie? - Page 2
+ Reply to Thread
Page 2 of 2 FirstFirst 12
Results 11 to 12 of 12

Thread: Who here makes their own charcuterie?

  1. #11
    Senior Member
    Join Date
    Oct 2012
    Posts
    58
    does anyone here have any experience making tasso ham?

  2. #12
    Senior Member
    Join Date
    Nov 2012
    Location
    New Orleans, LA
    Posts
    514
    A bacon cure is a good place to start, then work in some aromatics, maybe some beer, pizza flake, cayenne, garlic, thyme. Cyrovac if available, wrap well if not. Check at maybe a week if cryoed, five days or so longer if not. Smoke to about 130 and rest in the smoker till done. This is traditionally done with scrap ham, but coppa makes a nice presentation, and pork tongue Tasso cured is badass.

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts