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Thread: Who here makes their own charcuterie?

  1. #11
    does anyone here have any experience making tasso ham?

  2. #12
    Senior Member Dardeau's Avatar
    Join Date
    Nov 2012
    Location
    New Orleans, LA
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    714
    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.

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