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TASSO... from a box mix... experiment... 5/8/15 update

post #1 of 10
Thread Starter 
This all started out when I found pork loin for $1.87.... cheap enough for me.... beside, I hate pork loin... bland flavorless hunk of meat.....

So I sliced up a bunch into breakfast/dinner steaks and seasoned with Montreal Steak seasoning to try and help it along... those were vac frozen for later.... I think I will Sous Vide them to try and get something respectable out of that loin....

Then I thought TASSO..... usually used as a condiment/spicy additive to a few Cajun dishes.... Kevin will know....

So I seasoned the strips of loin HEAVILY with TSM Andouille premix packet for sausages... Strips are about 1"x1"..... What the hey... the strips of meat should taste like a HOT batch of Andouille sausage....

Since these strips will be hung and smoked for a looooong time to get the smoke flavor cranked up and dried out a little, I added cure #1 at a rate of about 150 Ppm nitrite.... added about a half rate of MSG because this will be used as a "spice me up" to a large pot of Jambalaya or something similar...

I was thinking I should add extra garlic but decided to try the box mix and see where I need to go with it.... This will sure save a lot of work when Brides needs Andouille for some of her tasty dishes...... if it passes muster ..... no more stuffing...... I'll save that for Boykjo's kielbasa.....






I'll be back in about a week or so....


Dave
post #2 of 10

Sounds like a good plan. I look forward to hearing the results.

Happy smoken.

David

post #3 of 10
Thread Starter 
I got to thinking about the mix..... so I added more garlic and cracked black pepper to it this morning..... I surely don't want a bland Tasso....
post #4 of 10

I agree! I use a lot of seasoning on most things I fix.

Happy smoken.

David

post #5 of 10
Thread Starter 
The Tasso should be ready to smoke after 8-9 days in the cure and "Andouille" seasoning mix.... The smoker is running at 115 deg. F with smoke and lots of air flow..... The air flow will dry the surface of the meat and allow the smoke to penetrate.... supposedly.... The AMNPS has all the rows filled with a mix of Pitmasters Choice and Hickory pellets... I should get about 10.5 to 11 hours of Thin Blue smoke.... I will take the Tasso up to about 145 deg. F IT.....


... ...... ...... ...

BBL with final pics......

Dave
post #6 of 10
Looks great Dave! Can't wait to see it done. Thanks for sharing the process, David.
post #7 of 10
Thread Starter 
The Andouille Flavor is awesome.... The meat is very tender and moist.... but too much salt.... I knew it would as Andouille is meant to be a seasoning for food and not eaten straight.... soooooo, it will work for jambalaya etc. I need to come up with a seasoning with about 1/4 the salt....
Forming the pellicle sure kept the meat moist.... This stuff would be good on crackers...


... ...
post #8 of 10
Thread Starter 
The overly seasoned pork steaks came out edible.... Montreal steak did wonders... I guess I should have taken pictures.... lurk.gif
post #9 of 10

I have tryed without sucess, tasso three times. I can't understand why I keep missing.

 

Yours looks good Dave, Maybe I need to head NW to learn.

post #10 of 10
Thread Starter 
It was a stab in the dark Foam..... 11 hours of smoke worked well... I've managed to eat one "finger" already.....
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