Wednesday, November 17, 2010

Tasso Done. Now What?

Here it is, the final product. Seasoned smoked pork loin.

Parts of it look ham-like, but nothing like the infamous Ham Ribs, nor is nearly as salty since I didn't soak it in brine overnight. However, I thought it would come out a bit more pink.

Alas. Tasso version 1.0

Now comes the big question. What to do with it. For now I'll break it into smaller pieces, bag it and freeze it.

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