Dry Cured Tasso

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Going a different route on my Tasso this time.

Using cure #2 in the mix.

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Ingredients.

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Got the pork cut and rinsed.

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Rub all mixed up.

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Coat the pork heavy with the rub.

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Zippy bag for 24-48 hours. Going to get pecan smoke.

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Got half the tasso hanging at 130 until its dry some. Then hit with pecan smoke at 140, 150, 160, 170.

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I'm still here waiting, looks good hanging there, looking forward to the finale! I'm sure it will be awesome as always Nepas.  
 
HOLY @#%& BATMAN

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Red beans N rice

Pintos

or just for snaking

Bacon Tasso even

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Your not going to eat that, are you Rick????

I'd run that South a few miles, before it spoils on you!

Just sayin',

Bear
 
Your not going to eat that, are you Rick????

I'd run that South a few miles, before it spoils on you!

Just sayin',

Bear
Its pretty good. Needs to sit awhile so it all comes together.

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Man that looks great. I bet it tastes awesome for sure.
 
I'll jump right in... First post... 

I'm a coonass from La. and since relocating as a kid out here to the W. Coast I have strived to maintain my culture, and raise my kids with the culture I experienced as a kid.  So... When I bought a traeger last year, my mind started wandering about making some of the traditional cajun meats.  TASSO came to mind, and I came here and followed your recipe to make it.  It will go to smoke on Monday/ Tues.  I plan on using the traeger on smoke, and hitting it with the AMNS on some hickory.  I hope it turns out as well as yours looked... 

Thanks, and Cheers !

Good stuff !~
 
Rick... I picked up a huge pig loin and I'm making some Tasso out of it... I can't stand loin.... no flavor.... so I figured this would be a good test...

Did you like your recipe... was it "powerful" enough..... Bride makes jambolaya and normally uses Andouille .... I thought this would be better.... and easier....
 
Rick... I picked up a huge pig loin and I'm making some Tasso out of it... I can't stand loin.... no flavor.... so I figured this would be a good test...

Did you like your recipe... was it "powerful" enough..... Bride makes jambolaya and normally uses Andouille .... I thought this would be better.... and easier....
Hi Dave

As i recall it was pretty warm. Cant remember the exact amounts. I have made other since. Try the Tasso recipe on the nola cuisine site, its good
 
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