BB on sale today so I grabbed one...took top muscle for the Tasso...removed all hard marbleized fat..rinsed...pat dry with paper towels. I will just smoke rest of BB for snack food...want a hunk?
About a 3 pound cut
2 Tbsp Paprika
1.5 Tbsp Cayenne..adjust to personal taste
2 Tbsp Garlic powder
2Tbsp Swamp Dust
2Tbsp Slap yo mama
3Tbsp ground sea salt
variations..add
1Tsp cinnamon
2Tbsp brown sugar
Seal in container pop in fridge a couple days...the salt will draw moisture from the cut and form in bottom of pan... turn your cut and use this as brine.
When you smoke it...I shoot for 3-4 hours worth at 160-180..no moisture pan...we want a drier product when done.
Freezes well...thin sliced for use in a wide array of dishes.
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