Tasso - To Flavor Soups, Stews & Such...

smoking b · Feb 10, 2013

I have no Tasso left so I figured I better make some!

I gathered up some lean pork & trimmed the fat off it fairly well.

Then I cut it into 1 - 1 1/2" strips.

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smoking b
Feb 10, 2013

Here are the strips of pork.

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smoking b
Feb 10, 2013

Here is the spice/cure mixture.

After mixing this up I ran it through the coffee grinder for a bit to reduce the size of the particles.

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smoking b
Feb 10, 2013

Here is after the grind.

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smoking b
Feb 10, 2013

Put the spice/cure mixture in this container to dredge the pieces of meat.

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smoking b
Feb 10, 2013

Dredged the meat to give it a good coating & put in a ziplock.

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smoking b
Feb 10, 2013

Closer view - already starting to draw.

These will go in the fridge to cure for a day. The bag will get turned several times during that time period. After they come out of the fridge they will get smoked.

Updates to follow...

dls1 · Feb 10, 2013

Smoking B - Looks good. I've been thinking the same thing. I need to make some more tasso as I used up the last batch for some Super Bowl dishes. Need to do the same with pickle meat for my red beans & rice. If you don't mind sharing, what's your spice/cure mix? I normally use the ones from NOLA Cuisine or John Folse.

linguica · Feb 10, 2013

Tasso is a wonderful ingredient. At least once a month I make "Oysters Edward" from Brennan's Restaurant on New Orleans. I try my own homemade version of tasso, but it doesn't have the same flavor. On top of that , you may have heard on the news that some j*ck *ss in the federal government wants to close down Johnson's Oyster Farm. This farm has been supplying the central California coast with high quality oysters for over forty years. He thinks the birds need a new place to take a crap. Some place free of oyster shells. Well.....some days you get the bear and some days the bear gets you.

kathrynn · Feb 10, 2013

Love Breakfast at Brennans!!!

I would love to make tasso ....haven't had any good tasso in years!

fpnmf · Feb 10, 2013

Looking good!!

I still have a few chunks left..

http://www.smokingmeatforums.com/t/114899/tasso-with-t-view-now-with-the-final-pics

Craig

dirtsailor2003 · Feb 11, 2013

Have never made my own Tasso! i'd like to know the spice mixture too!

smoking b · Feb 11, 2013

I will put the recipe up later for all who are interested. I'm in my shop right now - have to get some work done...

BGKYSmoker · Feb 11, 2013

Did you use cure 1 or 2?

smoking b · Feb 11, 2013

nepas said:
Did you use cure 1 or 2?

I used cure #2 for this.

linguica · Feb 11, 2013

2/23/11

DaveOmak
OTBS Member
online

5,723 Posts. Joined 11/2010
Location: Omak,Washington,U.S.A.
Points: 73

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

O.T.B.S. 239.

THE ABOVE IS A REPRINT from when fpnmf (Craig) made tasso a while ago......................?

BGKYSmoker · Feb 11, 2013

I have used both cure 1 & 2 when i made Tasso.

Cure 2 will give you a dry cured Tasso that you can just hang or smoke.

smoking b · Feb 11, 2013

nepas said:
I have used both cure 1 & 2 when i made Tasso.

Cure 2 will give you a dry cured Tasso that you can just hang or smoke.

Hey Rick - how did the Tasso turn out when you used cure #1? I never tried it like that. Do you have to freeze it & is there any difference in how much you need for flavoring?

chef jimmyj · Feb 11, 2013

I have done Tasso as well. I use Pops Brine and my Spice blend. I usually cut 4oz pieces of Butt, Wet Cure for a week then Rub, rest overnight and smoke at 120*F till dry about 1 hour then add smoke and bump 10*F every half hour until 180*F or the IT hits 155*F. Here is the Spice Blend...JJ

Try making up this rub...Put half in with Pops Brine then Rub the other half on the well dried pork rest overnight before smoking...

Tasso Rub

4T Black Pepper

4T White Pepper

4T Paprika

4T Gran Garlic

4T Gran Onion

4T Mustard Pwd.

2tsp Dry Thyme

2tsp Dry Oregano

2tsp Cayenne Pepper

BGKYSmoker · Feb 11, 2013

Smoking B said:
Hey Rick - how did the Tasso turn out when you used cure #1? I never tried it like that. Do you have to freeze it & is there any difference in how much you need for flavoring?

Turned out good, not dry and have to keep it in fridge. I dont put my sausage type things in zip bags, use a regular brown paper bag, butchers paper or freezer paper.

smoking b · Feb 11, 2013

nepas said:
Turned out good, not dry and have to keep it in fridge. I dont put my sausage type things in zip bags, use a regular brown paper bag, butchers paper or freezer paper.

Thanks!

bluebombersfan · Feb 11, 2013

Would like to see how this one turns out!

shoneyboy · Feb 11, 2013

linguica · Feb 11, 2013

With the proper controls added, could the fridge below be used as a curing chamber?

http://www.walmart.com/ip/Coleman-4...-Cooler-with-Power-Cord-Black-Silver/21156022

smoking b · Feb 11, 2013

Linguica said:
With the proper controls added, could the fridge below be used as a curing chamber?

http://www.walmart.com/ip/Coleman-4...-Cooler-with-Power-Cord-Black-Silver/21156022

You can use just about anything that you can control the temperature & humidity in. If you are starting from scratch though I would recommend trying to find something larger - you won't have much room in that once you get a fan & humidifier in there. Just my opinion...

BGKYSmoker · Feb 11, 2013

Smoking B said:
You can use just about anything that you can control the temperature & humidity in. If you are starting from scratch though I would recommend trying to find something larger - you won't have much room in that once you get a fan & humidifier in there. Just my opinion...

Let me jump in here if i may.

While a dedicated humidifier is great if you have a larger type fridge, go with it.

If you have a smaller fridge like the one in the link or one of the smaller mini fridges, there are alternative humidity devices you can use.

Try humidity beads they use for larger plastic homemade cigar humi's You can buy, by the pound at they maintain an R/H between 62-70% put some beads in a plastic bowl and 1/2 cup distilled water.

OR

Unscented crystal cat litter. This you can find at wally with the blue flakes (they wont harm you) or at Petsmart.....MAKE SURE YOU GET UNSCENTED. This type of humidity does the same as the beads listed above but cheaper. You can get 5lbs of the crystal litter at wally for $4.

Ok off my soap box now....NYUK NYUK NYUK

Tasso - To Flavor Soups, Stews & Such...

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