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In Reply to: Here you go..... posted by Juggy D Beerman on October 13, 2014 at 16:37:24:
Thanks, Juggy, I remember this! I clean rib rib trimmings to make my fake tasso. Real simple, slather with yellow mustard, sprinkle heavily with Cajun seasoning (Tony's, my favorites Bon CaCa and Fruge), wrap it up tight in plastic, forget it in the meat drawer for a week. Then smoke it up, I like pecan or apple for smoke. Looks like jerky when it's done. I use it in beans, got some 15 bean soup for lunch today with my tasso in it.
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