Tasso teaser - update pics

Discussion in 'General Discussion' started by crankybuzzard, Aug 13, 2016.

  1. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Check back in a week! :biggrin:

    5 pounds of boneless pork butt strips curing for tasso.

    Now, a pro tip; never, EVER, rub your eyes or nose when coating pork pieces with Tasso curing rub! Just sayin!
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I love tasso.    I will be watching.

    OH, good tip.
     
  3. Definitely keep us posted on this! Looking forward the results
     
  4. b-one

    b-one Smoking Guru OTBS Member

    How about just have the pro make your Tasso. Just don't jack up our shipping charges.:biggrin:
    I'll be back!
     
  5. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Well, she's busy making plans for sausage fest! :yahoo: :biggrin:
     
  6. b-one

    b-one Smoking Guru OTBS Member

    Any chance you can screen sausage party at sausage fest? IIRC your sausage fest is an annual event if so how long have you been at it?
     
  7. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    B-one, on my dad's side of the family we've gotten together each November since I can remember. It's usually the weekend before Thanksgiving. At that time we all usually have some venison and/or have pork from our summer hogs. Last year was slim in participants, but in 2014 we had 20+ folks there cutting, grinding, stuffing, smoking, and/or drinking. Sadly, dad and many others are getting up in years and are having health issues, and a LOT of the younguns aren't as interested as they should be... This may be our last year for that one. I'm 50 now and it breaks my heart that we are about to lose a family tradition...

    However, I have several friends that I get together with each September for our sausage fest. This year there will be 9 of us that are adults, and at least 4 kids that love doing it. This group has been going for 3 years. I'd bet that we have a few more in attendance due to word of mouth and our sharing of sausage.
     
  8. Sounds like fun to me 

    Gary
     
  9. smokinal

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

    I'm in!

    Al
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  11. smokesontuesday

    smokesontuesday Smoking Fanatic

    Definitely in.

    Any chance of a share of that Tasso curing rub recipe?
     
  12. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Hola SmokesOnTuesday

    I use the Len Poli recipe most of the time, except I use Cure #1 instead of cure #2. I honestly think that him stating #2 was a typo since it is a rather short cure time.

    However, this time I did go with 2 and I've let it sit for almost 7 days. If the rain lets up a bit, I'll smoke today and post pics later tonight.
     
  13. smokesontuesday

    smokesontuesday Smoking Fanatic

    Don't think I have any Cure #1 at home right now. TQ in the right ratio will work right?
     
  14. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    TQ isn't a 1:1 exchange with cure #1. I haven't tried to make Tasso with TQ, but hopefully one of the guys that use it will chime in.

    Now, I will say this, if you use the correct amount of TQ for the weight of the meat and adjust the salt, you should be ok.

    Please correct me if I'm wrong guys.
     
  15. smokesontuesday

    smokesontuesday Smoking Fanatic

    Right. I was thinking the ratio of TQ to meat, not to Cure #1.

    I thought I'd cut the salt amount in half and go from there.

    I'll wait until some of the other guys and gals chime in but I think it should work.
     
  16. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Out of the cure and into the heat. Gonna dry for 2 hours at 120, then add pecan smoke and bump the temp 10 degrees each half hour to 180. Once I hit 152 internal, I'll have a snack!

     
  17. smokesontuesday

    smokesontuesday Smoking Fanatic

    Looking good
     
  18. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Ohh ya...

    [​IMG]
     
  19. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    We had a couple of friends drop by last night, so I didn't get any fresh from the pit shots. But here's a shot of the snack plate.
     
    gary s and c farmer like this.
  20. Looks Tasty to me CB. Mmmmm       [​IMG]

    Gary
     

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