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Tasso!! With T-view!! Now with the final pics!!

post #1 of 18
Thread Starter 

I have been wanting to get this going..

 

I got a great deal on butt last week so I have plenty to play with.

 

I followed Len Polis recipe..http://lpoli.50webs.com/index_files/Tasso.pdf

 

I think Nepas did this recipe a few months ago.

 

Anyway I chopped butt into chunks and dredged as the recipe called for.

 

It is now happily resting in the fridge for a few days.

 

Will smoke it the 23rd..More pics then..

 

Craig

 

The dredge begins..

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Edited by fpnmf - 12/23/11 at 10:34am
post #2 of 18

33.gif this is new to me..and I like iticon_mrgreen.gif

post #3 of 18

Just looked at the recipe, can't wait to see your results.  There's ALWAYS something new on this forum, I love it!  sausage.gif

 

Curt.

post #4 of 18

Thanks for posting.. I am going to try this sounds and looks great... icon14.gif

post #5 of 18

icon_cool.gif

Now I have never made tasso either Criag but I have always wanted to. So let's see how yours comes out so I'll have to check back in in a few days.

post #6 of 18

I'm watching.icon_eek.gif

post #7 of 18

Looks good Mi Amigo

post #8 of 18

I'm in!

 

popcorn.gif

post #9 of 18

Me Too !110.gif

post #10 of 18

   Waiting patiently.....     kewl.gif

post #11 of 18
Thread Starter 

The smoke went nicely...

 

Pecan dust in the pellet smoker with 2 lanes burning.

 

This turned out very tasty and I am quite happy for the first try.

 

Next time I will use a leaner cut of pork and a trick a Cajun guy told me about.

 

All in all it is very good and tastes real close to what I wanted.

 

Craig

 

 

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post #12 of 18

very nice!! you can use it in some gumbo. yummy!!!

post #13 of 18

Man that looks good. Nice job

post #14 of 18

Looks-Great.gif

post #15 of 18

Craig, afternoon.... Checking Len Poli's recipe, he calls for cure #2.... I'm confused....

 

I would use cure #1... but I don't know squat.... Help me out here.... Dave

post #16 of 18

What ever you did it looks awesome!

post #17 of 18
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Craig, afternoon.... Checking Len Poli's recipe, he calls for cure #2.... I'm confused....

 

I would use cure #1... but I don't know squat.... Help me out here.... Dave



Honest Dave..I practice what I preach..

 

Len has been around a long time and this is his recipe. I did it as written.

 

I wondered about it but I did see that someone else here did it the same way. ( the great and powerful nepas ) ( pay no attention to the man behind the curtain )

 

I have seen several methods for tasso.....this looked close to what I wanted.

 

Next time more cayenne and a touch of garlic,then the tenderizing hammer to poud it in.

 

Rest assured my friend...next week you gonna see some awesome jambalaya in the old dutch oven.

 

 

  Have a great day!!!

 

  Craig

 

 

 

post #18 of 18

Looks excellent! sausage.gif

 

I've made tasso only once with the John Folse & Company recipe, plus cure.

It's mostly red pepper and garlic.

http://www.jfolse.com/recipes/meats/pork31.htm

I'll try Len's recipe sometime.

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