Lets talk Tasso. Tasso is the last pieces of lean meat at a Boucherie. Everyone is tired, the kids are grumpy for the all day affair, and at least 1/2 (Probably a lot more), of the men are slurring there words. Tasso can be any piece of lean meat, Usually scrapas but the first tasso I ever saw a whole blade end pork roast, covered in green mold btw! My Mom threw it out because she didn't think it was good. LOL Its funny now, how naive they were when we first moved to La.. Tasso is a seasoning meat. Its not a stand alone meat. Its generally used only with fresh veggies and beans. Its like andouille , not meant to be consumed along. Basically Tasso is fatless bacon with a lot more flavors.
MY meat this time was a butt out of a cryo-pac. This is all the pure meat in a a butt. I wanted some ham, so I put one half in the cure and this half I diligently practiced all these new found butchering skills and removed just the muscles saving the fat for sausage if needed. I now see a bunch of the pictures disappeared, so please bear with my pitureless narration.
Heres all the meat......
I had pictures before I rubbed it, after I had put the fan on it. I sliced two large muscles along the grain because they were just too big in my humble opinion. I rubbed these down with some sausage seasoning, so you can use what ever you want. Way too many recipes out there. You want to rub 'em down well till you get a thick crust of seasoning. Of course its gonna draw out fluids. Note the pan.
So instead of just sliding them in the reefer like I planned, they went in a zip-loc to prevent a mess. Back into the reefer for 3 days.
In the reefer maintaining its kewl! This typing is wearing me out, I've had a few cocktails, Tia Maria+rum+caramel baileys, Diesn't have a name I made it up. Its kind of like a shooter called and orgasm, but this is a full drink, did I mention the are good, but they will sneak right up on ya....LOL Thank Gawd for spell check!
Took 'em outta the bag today gonna smoke 'em. The old timers didn't smoke 'em, its a new thing. Just like smoking Boudin, or using cure all the time. Originally for what I can ascertain these were not cured either, just salted and spiced. But today we do everything the way you want it, its the advantage of doing stuff yourself.
I fire up the smoker, get everything ready, using pecan on this BTW. I look all over for the special sharpened "S" hooks I had and had put up as not to lose them..... I put those rascals up well. LOL Not to be beaten out by some silly hooks,I use skewers thru the meat and hung across the sausage hanging dowels.
I let it set up in the smoke for 4 hours until completely dry and retaining that sausage spice coating.
Brought 'em in and let 'em cool. Did I mention how hot it is outside and not even a hint of a breeze.
So I removed the skewers, and it had a very good smell.
Wish I had a better camera, or I knew how to operate use one....LOL
I slice it and taste it. Not bad, a bit salty, I mean I watched the pepper, never thought of the salt. The pepper was way way hot before the 3 day reefer trip, but the finished product is really pretty good. I mean it is seasoning meat so I guess it should be a little salty.
That almost looks like pork tenderloin. Of course its perfect timimg on my part, I use it mostly for seasoning just for fresh veggies. I think the garedens are about all gone here
Oh well really nothing to it. Like I said I use just sausage seasoning on it to cure, Poli, Folse and NOLA all have lots of them to chose from.
Thats it any questions, just let me know, but its like Boudin, everyone has their recipe and the good cooks never use one so they are never the same twice. LOL
Thank for checking it out. Gotta go and vac-pack 'em now. Maybe just one more drink....LoL
MY meat this time was a butt out of a cryo-pac. This is all the pure meat in a a butt. I wanted some ham, so I put one half in the cure and this half I diligently practiced all these new found butchering skills and removed just the muscles saving the fat for sausage if needed. I now see a bunch of the pictures disappeared, so please bear with my pitureless narration.
Heres all the meat......
I had pictures before I rubbed it, after I had put the fan on it. I sliced two large muscles along the grain because they were just too big in my humble opinion. I rubbed these down with some sausage seasoning, so you can use what ever you want. Way too many recipes out there. You want to rub 'em down well till you get a thick crust of seasoning. Of course its gonna draw out fluids. Note the pan.
So instead of just sliding them in the reefer like I planned, they went in a zip-loc to prevent a mess. Back into the reefer for 3 days.
In the reefer maintaining its kewl! This typing is wearing me out, I've had a few cocktails, Tia Maria+rum+caramel baileys, Diesn't have a name I made it up. Its kind of like a shooter called and orgasm, but this is a full drink, did I mention the are good, but they will sneak right up on ya....LOL Thank Gawd for spell check!
Took 'em outta the bag today gonna smoke 'em. The old timers didn't smoke 'em, its a new thing. Just like smoking Boudin, or using cure all the time. Originally for what I can ascertain these were not cured either, just salted and spiced. But today we do everything the way you want it, its the advantage of doing stuff yourself.
I fire up the smoker, get everything ready, using pecan on this BTW. I look all over for the special sharpened "S" hooks I had and had put up as not to lose them..... I put those rascals up well. LOL Not to be beaten out by some silly hooks,I use skewers thru the meat and hung across the sausage hanging dowels.
I let it set up in the smoke for 4 hours until completely dry and retaining that sausage spice coating.
Brought 'em in and let 'em cool. Did I mention how hot it is outside and not even a hint of a breeze.
So I removed the skewers, and it had a very good smell.
Wish I had a better camera, or I knew how to operate use one....LOL
I slice it and taste it. Not bad, a bit salty, I mean I watched the pepper, never thought of the salt. The pepper was way way hot before the 3 day reefer trip, but the finished product is really pretty good. I mean it is seasoning meat so I guess it should be a little salty.
That almost looks like pork tenderloin. Of course its perfect timimg on my part, I use it mostly for seasoning just for fresh veggies. I think the garedens are about all gone here
Oh well really nothing to it. Like I said I use just sausage seasoning on it to cure, Poli, Folse and NOLA all have lots of them to chose from.
Thats it any questions, just let me know, but its like Boudin, everyone has their recipe and the good cooks never use one so they are never the same twice. LOL
Thank for checking it out. Gotta go and vac-pack 'em now. Maybe just one more drink....LoL
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