Dry Cured Tasso

Discussion in 'Sausage' started by nepas, Mar 11, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Going a different route on my Tasso this time.

    Using cure #2 in the mix.

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    Ingredients.

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    Got the pork cut and rinsed.

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    Rub all mixed up.

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    Coat the pork heavy with the rub.

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

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  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    MMMMM I love tasso...

      Craig
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

    Oh yeah...love the tasso....waiting for the money shots that I'm sure will come
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looking forward to the finish!   [​IMG]
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

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

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  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm still here waiting, looks good hanging there, looking forward to the finale! I'm sure it will be awesome as always Nepas.  
     
  7. tyotrain

    tyotrain Master of the Pit

    Looking good.. nice job can't wait to see it done[​IMG]
     
  8. bbally

    bbally Master of the Pit OTBS Member

    Very nice!
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    X2
     
     
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looking forward to seeing the outcome...
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    HOLY @#%& BATMAN

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    Red beans N rice

    Pintos

    or just for snaking

    Bacon Tasso even

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  12. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks way good!

      Craig
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

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

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  15. scarbelly

    scarbelly Smoking Guru OTBS Member

    Man that looks great. I bet it tastes awesome for sure.
     
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I don't know how you can let it sit without getting into it. It really looks tasty!
     
  17. 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 !~
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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....
     
  19. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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
     
  20. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thanks Rick....
     

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