Ray Basso as pictured
on the first BBQ Forum
Late 1994

Posted by Cape Cod on July 17, 2017 at 09:59:37:

I'm getting low on my Tasso supply and I was going to make another batch using Randy's methods, but then I watched some YouTube videos and I am second-guessing if I should rinse the meat after curing and reapply another rub. I am happy with the results so far, but my exposure to Tasso is my own. I don't see it in my part of the country, so I have no way to compare it without experimenting and getting a mediocre product.

Has anyone else played with this idea?

Thanks in advance,

Cape Cod

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In Reply to:  sted by Cape Cod on July 17, 2017 at 09:59:37:

This is the recipe that I use. Randy's site is no longer available so I can't compare recipes. I do not rinse anything off. After the dry cure, I put the meat right into the smoker. I usually just eat the tasso like any other meat snack and this is very much like I have had in Louisiana and numerous other smoke houses I've bought it at.


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