Tasso!!

morkdach

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Apr 8, 2007

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mid kansas

• Dec 18, 2009

• #1

saw this where some one was looking for a recipe for tasso.
so i thought what is tasso.

after a little research found out it will kick red beans & rice up a notch

gots to make some of this stuff so i pulled up 6 recipes then just kind of made my own

heres the begining in fridge now gonna let it meld for a day or so

cut up a butt used half for this and half for chorizo.
never made either one befor so if its trash not out much but spices

 

downstatesmoker

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Apr 14, 2008

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Rockville Centre, NY

• Dec 18, 2009

• #2

Looks good so far, what spices are in there?

 

fatback joe

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Jun 13, 2007

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Hampden, MA

• Dec 18, 2009

• #3

I was looking for a new recipe.

Let us know how it turns out.

 

khuhner

Fire Starter

Sep 15, 2009

31

10

New York, NY

• Dec 18, 2009

• #4

And it has no substitute in cajun dishes

. I recently made a batch from this site (I did the Cured Tasso)

http://www.uglybrothers.com/RECIPES/cajun.htm

It worked out well!

Kurt

 

fire it up

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Feb 24, 2009

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South Jersey

• Dec 18, 2009

• #5

Hmmmm....interesting.
Always looking for new stuff to try out so I'm keeping an eye on this one.

 

morkdach

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mid kansas

• Dec 18, 2009

• #6

i seen this recipe it did look good but i stayed away from the cures,

 

meateater

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Oct 17, 2009

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Hendertucky, Nv.

• Dec 18, 2009

• #7

I never heard of tasso. I googled and fully understand that I must attempt at this pork product in the near future. :)

 

beer-b-q

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May 1, 2007

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• Dec 19, 2009

• #8

Looks Good So Far...

 

mballi3011

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Mar 12, 2009

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• Dec 19, 2009

• #9

The tasso that i have had was in New Orleans at a little joint called Joey B I think it was just off of canal street. It was really spicey and very tastey too. Now with my new found love of sausage making this wold be on the short list for sure. Now I wouldn't mind having your recipe for this stuff too. I hope you like the way it comes out too.

 

DanMcG

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• Dec 19, 2009

• #10

Looks good Terry, I'm looking forward to what ya think of it and your recipe

 

khuhner

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Sep 15, 2009

31

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New York, NY

• Dec 19, 2009

• #11

It definetely has a punch to it along with some depth. I recently had a potluck at work and made Jambalaya Pasta:

http://www.foodnetwork.com/recipes/e...ipe/index.html

I substituted the Ugly Brothers homemade tasso (6-8 ounces) for the Andouille and omitted the shrimp (havent seen shrimp in too many Jambalayas

). It was a huge success...

Kurt

 

morkdach

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mid kansas

• Dec 19, 2009

• #12

ok Tasso going into christene now more later

 

morkdach

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mid kansas

• Dec 20, 2009

• #13

ok here it is all done taste is great there has to be more i can do with this than red beans & rice.

has a little kick but just cajun not overwelming

 

khuhner

Fire Starter

Sep 15, 2009

31

10

New York, NY

• Dec 20, 2009

• #14

Great job, congrats! Now onto Andouille...

 

downstatesmoker

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Apr 14, 2008

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13

Rockville Centre, NY

• Dec 20, 2009

• #15

Looks amazing. Going to have to try some of that in the near future.