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....

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