Dry Cured Tasso

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

BGKYSmoker

Nepas OTBS #242
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Dec 25, 2010
14,127
11,748
Rineyville, KY
Going a different route on my Tasso this time.

Using cure #2 in the mix.

7e9c9809_2011.jpg


Ingredients.

7f5dce3c_20111.jpg


Got the pork cut and rinsed.

4d89789b_2027.jpg


Rub all mixed up.

3f94aad2_2028.jpg


Coat the pork heavy with the rub.

48b20587_2029.jpg


Zippy bag for 24-48 hours. Going to get pecan smoke.

8f60e658_2031.jpg


de6e4729_2030.jpg
 
Got half the tasso hanging at 130 until its dry some. Then hit with pecan smoke at 140, 150, 160, 170.

47593bf0_DSC00046.jpg
 
I'm still here waiting, looks good hanging there, looking forward to the finale! I'm sure it will be awesome as always Nepas.  
 
HOLY @#%& BATMAN

27f1798a_DSC00063.jpg


361f2466_DSC00067.jpg


Red beans N rice

Pintos

or just for snaking

Bacon Tasso even

13622338_DSC00068.jpg
 
Your not going to eat that, are you Rick????

I'd run that South a few miles, before it spoils on you!

Just sayin',

Bear
 
Your not going to eat that, are you Rick????

I'd run that South a few miles, before it spoils on you!

Just sayin',

Bear
Its pretty good. Needs to sit awhile so it all comes together.

6eb7d81c_DSC00069.jpg

 
 
Man that looks great. I bet it tastes awesome for sure.
 
I'll jump right in... First post... 

I'm a coonass from La. and since relocating as a kid out here to the W. Coast I have strived to maintain my culture, and raise my kids with the culture I experienced as a kid.  So... When I bought a traeger last year, my mind started wandering about making some of the traditional cajun meats.  TASSO came to mind, and I came here and followed your recipe to make it.  It will go to smoke on Monday/ Tues.  I plan on using the traeger on smoke, and hitting it with the AMNS on some hickory.  I hope it turns out as well as yours looked... 

Thanks, and Cheers !

Good stuff !~
 
Rick... I picked up a huge pig loin and I'm making some Tasso out of it... I can't stand loin.... no flavor.... so I figured this would be a good test...

Did you like your recipe... was it "powerful" enough..... Bride makes jambolaya and normally uses Andouille .... I thought this would be better.... and easier....
 
Rick... I picked up a huge pig loin and I'm making some Tasso out of it... I can't stand loin.... no flavor.... so I figured this would be a good test...

Did you like your recipe... was it "powerful" enough..... Bride makes jambolaya and normally uses Andouille .... I thought this would be better.... and easier....
Hi Dave

As i recall it was pretty warm. Cant remember the exact amounts. I have made other since. Try the Tasso recipe on the nola cuisine site, its good
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky