Here are some shots of the shoulder being cured....
TASSO!!!
A few days ago I cured another batch of pork shoulder for the house smoked tasso. The shoulder is cut down into slabs and then quick cured, rinsed, patted dry, rubbed down with a mixture of spices and smoked for 12 hours. We then dice it up and render it a bit with some tomato as a base for the risotto on our "Dirty South Swordfish", which is barbecue rubbed and seared in a smokin hot cast iron. I'll try to snap a shot of the finished product and the whole dish and post it up soon before the spring menu change.
Here are some shots of the shoulder being cured....
Here are some shots of the shoulder being cured....
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