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Tasso

Logger
Logger Posts: 309
in EggHead Forum
It's been over 3 years since I've made Tasso.  I substituted pork loin for the pork butt because it was easier to prep.  Cooked at 225° for about 2½ hours since I didn't want it to get too hard.  This is really spicy but, so good.  Will be putting this in Red Beans and Rice, Gumbo, and Jambalaya.  This was about a 4lb loin.




 
OKC area  XL - Medium Eggs
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  • SGH
    SGH Posts: 28,989
    Logger said:
      Will be putting this in Red Beans and Rice, Gumbo, and Jambalaya.  
    This ^^^^^^^^ is proper. I do the very same myself. For keeping to tradition my friend:

    Location- Just "this side" of Biloxi, Ms.

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    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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