Lorenzoid wrote:
I know, I know. I need a smoker. I need to get my curing fridge up and running. I need ....
... the slicer still?? Hoping you made some headway there, but if not once this Covid crap goes away mine turns on and slices whether I made it or you made it. I know it's silly to drive to slice things but if you end up with a bunch of stuff needing slicing and it's worth it, not a problem.
As for the tasso, I would be interested if you could take some pics and post them on here for all to see (or at least me). I'm curious now from what IndaSwamp confirmed that it was jerky like. Not a problem to make, just slice thinner and dry longer but it does seem more difficult to use unless one adds it to a liquid...
So here's mine now that it has been refrigerated overnight. It has the solidity of a dry cured bacon and would be easy to pan fry in strips or small chunks without resorting to rehydration first. And I know I probably left too much fat on it but I consider flavored fat to be my friend and in all truth this is just a protrusion and not a rind all the way around, maybe a tablespoon's worth at most which would just set the grease for the remainder of the dish.