Dry Cured Tasso

[BGKYSmoker]

Going a different route on my Tasso this time.

Using cure #2 in the mix.

Ingredients.

Got the pork cut and rinsed.

Rub all mixed up.

Coat the pork heavy with the rub.

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

 

[fpnmf]

MMMMM I love tasso...

  Craig

 

[chef willie]

Oh yeah...love the tasso....waiting for the money shots that I'm sure will come

 

[SmokinAl]

Looking forward to the finish!   

 

[BGKYSmoker]

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

 

[SmokinAl]

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

 

[tyotrain]

Looking good.. nice job can't wait to see it done

 

[bbally]

Very nice!

 

[boykjo]

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

X2
 

 

[beer-b-q]

Looking forward to seeing the outcome...

 

[BGKYSmoker]

HOLY @#%& BATMAN

Red beans N rice

Pintos

or just for snaking

Bacon Tasso even

 

[fpnmf]

Looks way good!

  Craig

 

[Bearcarver]

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

 

[BGKYSmoker]

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.

 

 

[scarbelly]

Man that looks great. I bet it tastes awesome for sure.

 

[SmokinAl]

I don't know how you can let it sit without getting into it. It really looks tasty!

 

[goodtimer]

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 !~

 

[daveomak]

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....

 

[BGKYSmoker]

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

 

[daveomak]

Thanks Rick....