Tasso and Buckboard

Discussion in 'Pork' started by meatnbeer, Mar 24, 2011.

  1. I finally convinced a friend of mine to buy a crockpot.  (He should have gone with a smoker, but he lives in a condo with no access to the outdoors without a walk)  He was asking me what he could make and I suggested that he does some pulled pork.  I have never personally done it in a crockpot, but I know people who have.  Anyway, a local store had butts on sale (sale.....right....I was getting them for half this price last year)  I showed him where the store is since it isn't really common place.  It's a small store at a large meat purveyor.  What I didn't realize, was that they were selling them in 2 packs.  Of course, I'm not going to make him take 18# of pork, so I split it with him.  I'm trying a couple of new things that you people have inspired me to try.

    Tasso and Buckboard Bacon.  I still have bacon from the belly that I smoked a while ago, but you can never have too much.....right?

    Here we go.  The victim


    I boned out, split, and vac packed the one for my friend, so that is why I have an extra bone.


    Sliced half of it into about 2 inch wide strips and split the other half down the middle.  Tasso blend in back and brown sugar, TQ, BP in front for the buckboard.


    Rubbed and in to the fridge more a rest.

    I plan on doing the Tasso this weekend and the buckboard next weekend.

    I am going to cold smoke the Tasso for a long time before hitting it with heat.  I have about 6# of cheese that I want to do this weekend also.  Does anyone see why I wouldn't be able to put the meat and cheese in the smoker together?  Of course I would put the cheese on the top.......   I have done salmon and cheese together and there was no carryover, so I would think it would be OK.
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    looks like a good start,

    Can't wait to see this!  [​IMG]
  3. tyotrain

    tyotrain Master of the Pit

    Looks like you have a great start they.. Nice job[​IMG]
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Nice looking start
  5. chefrob

    chefrob Master of the Pit OTBS Member

    looks like a good start and with the chz on top you should be fine.
  6. smokinal

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

    Looks good so far!
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    + 1

  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Well all looks good so far.
  9. chef willie

    chef willie Master of the Pit OTBS Member

    looks good..waiting for the money shots...smoked cheese and tasso, yum
  10. The chees and tasso have hit the smoker.  Here are a few shots.





    Smoker is running right now with a mix of apple and hickory.  I haven't decided how long I am going to smoke it for this time......
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---That's funny!

    I was just gonna kiddingly say, "Nice assortment of cheese---you must be from Wisconsin".

    Then I looked, and saw you actually are!!!!

  12. I (we) do love our cheese.  I feel kind of bad though, It's not all from Wisconsin.  The horseraddish cheddar is from New York, kirkland cheddar is from Seattle, Gouda is from Holland, The Dubliner is from Ireland  The sharp provolone and mozzarella are from Wisconsin.  I can't speak for the one in the bag.  I'm not sure what it is.  A guy from work gave it to me to throw it in.   Funny thing about that.  I told a lot of people that they could give me some cheese to throw in and I would bring it back to them.  Only 1 person responded.
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Make that offer after he tells everybody how good it was, and you won't be able to get it all in one smoke!

  14. Tasso and cheese are done.  I hope I didn't over smoke the cheese.  The last time I smoked cheese, I think I left it in for maybe 3 hours.  It was good, but not a strong smoke flavor.  This time I left it in for 8 hours.  The temp never got over 60*.  If" you look at the picture you can see the "liquid smoke" drips that I am complaining about in another post. 

    After I took the cheese out I hit the Tasso with heat.  I smoked it for an hour at 320*. 

    While I was cooking the tasso I was vac packing the cheese for what is going to be a long two week wait, but I ran out of bags and the store is closed.  I'll take care of it first thing after work tomorrow. 

    I tried getting a nice picture of a cut piece of Tasso, but couldn't get the picture to come out, I should probably be using my new DSLR camera.  Sorry about that, I 'll include the best one.  It is nice and pink.  I don't know what it is supposed to taste like, but I used a recipe I found on here, with one minor modification.  It tastes awesome.  Salty and spicey.  I know that it is meant as an additive to other dishes, but I had to try it. 

    Next weekend I get to finsh things up with the BBB!  Looking forward to that!  I am going to smoke it a lot longer than I did my belly.  I need to try and find some maple before then.


    Last edited: Mar 28, 2011
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    All looks great, M&B !!!!

    Your second picture on post #14 shows it real good if we left click on it & zoom in.

    Thanks for sharing,

  16.   Sounds good.  I will remove the blurry picture.  It's a sore spot on that post.
  17. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Looks awesome! Your gonna have plenty of cheese. What did you put in the tasso rub?
  18. I used a rub that I found on another thread http://www.smokingmeatforums.com/forum/thread/85567/tasso
    • 5-lbs Pork Butt
    • 3 Tbsp Kosher Salt
    • 2 ts Tenderquick
    • 2 Tbsp Cayenne Pepper
    • 2 Tbsp Paprika
    • 1 1/2 Tbsp Garlic Powder
    • 1 Tbsp Onion Powder
    • 1/2 ts cinnamon
    • 2 Tbsp FRESHLY GROUND Black pepper
    • 1 Tbsp ground White pepper
    It is my understanding that Tasso should be slightly sweet also.  So since this recipe didn't have any sugar in it I added 1/3 cup of white sugar.  I also did not trim the butt of fat like the original recipe calls for.  That's just flavor that would be missing from anything I add this to.
  19. smokinal

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

    Excellent Man It really looks good to me!
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    M &  B,

    I got confused trying to figure out how long it took you to go from 40˚ to 140˚, because you had a bunch of things going on at different times, but that recipe isn't what I would actually call cured. It must be the higher temps that make it safe.

    The normal amount of TQ for 5 pounds of whole meat would be 5 Tablespoons.

    That would be almost 8 times as much in that recipe.

    I think if someone used this recipe, and smoked it "low & slow", they could have problems.


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