First Tasso

[SmokyMose]

Always looking for something new and interesting, Cranky Buzzard's "Tasso Time" caught my eye. Never heard of it. I found an old Len Poli recipe on the internet and went with it. Like Cranky, I used #1 cure instead of #2.

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• SmokyMose
• Apr 11, 2017

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• SmokyMose
• Apr 11, 2017

After getting the leanest "strips' I could out of a 7# butt I wound up with about 4#.

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• SmokyMose
• Apr 11, 2017

Ran the mix in a coffee grinder a few seconds to get a powder, coated the meat and put it in a bag to sit in the fridge for a week, turning and massaging a little daily.

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• SmokyMose
• Apr 11, 2017

Saturday it was smoke time! I took it to 152 IT over 5 hrs of smoke, let it cool and let it sit in the fridge overnight.

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• SmokyMose
• Apr 11, 2017

The Mrs and I nibbled through a whole piece while I was vac sealing! Very tasty!

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• SmokyMose
• Apr 11, 2017

Of course I had to try some in some Pinto beans to go with ribs on Sunday.

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• SmokyMose
• Apr 11, 2017

Thank you, SMF, for another tasty experience!

Dan

:grilling_smilie:

 

[crankybuzzard]

That is some amazing stuff! I eat it for snacks and sometimes as a breakfast meat as well!

Want to kick a steak up a notch? Minus the cure, use the spice mix as a steak seasoning!

I always point firsts, and yours is worthy of it for sure!

 

[pc farmer]

That looks great.  I also followed Len Poli BUT I use cure #2.

I am still alive.

I want to try #1 to see if I can see a difference.

POINTS

 

[SmokyMose]

That is some amazing stuff! I eat it for snacks and sometimes as a breakfast meat as well!

Want to kick a steak up a notch? Minus the cure, use the spice mix as a steak seasoning!

I always point firsts, and yours is worthy of it for sure!

That looks great.  I also followed Len Poli BUT I use cure #2.

I am still alive.



I want to try #1 to see if I can see a difference.


POINTS

Thank you and thank you!

Frankly, I have a good deal of #1 on hand and not so much #2. That had something to do with the decision...

 

[SmokinAl]

Nice job Dan!

It looks fantastic!

Point!

Al

 

[disco]

Looks tasty!

Disco

 

[SmokyMose]

Nice job Dan!

It looks fantastic!

Point!

Al

Thanks, Al !

 

[SmokyMose]

Looks tasty!

Disco

Thank you Disco. I've run through several "hobbies" in the last 20 or 30 years, but I think this one is going to "stick". I've tasted things I'd never heard of and made things I didn't know you could make at home. [emoji]9786[/emoji]️

Dan

 

[hoity toit]

Thank you Disco. I've run through several "hobbies" in the last 20 or 30 years, but I think this one is going to "stick". I've tasted things I'd never heard of and made things I didn't know you could make at home. [emoji]9786[/emoji]️

Dan

Isn't that the truth., what a great hobby we all have...always something cookin, smoking or curing. I have come a long way on this journey since I joined in in 2011.

HT

 

[jbellard]

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• jbellard
• Apr 18, 2017

Here's a good recipe from chef John folse. It's from a cookbook about Cajun cooking. Try it out.

 

[SmokyMose]

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• jbellard
• Apr 18, 2017

Here's a good recipe from chef John folse. It's from a cookbook about Cajun cooking. Try it out.

When I go through this batch I just may do that!