Tasso Ham & Smoked Sausage Tasso

[BGKYSmoker]

Ok go and guess......EH......

Some may know what i'm making.

Got all my dry weighed. This is for Tasso and making tasso smoked sausage. Sorta like an-dooo-heee

Pork trimmed and cut. Ham chunks

For the sausage and grinding with med plate. 2 1/2 lb

Larger with dry applied.

Cubed.

Now in vac bags and fridge for 7 day, flipping 1 time daily.
Vac sealed just enough to draw most the air out.

 

[bigfurmn]

I’m in.

 

[indaswamp]

You got me....

No idea what you are making, but I'm in.

 

[crazymoon]

Rick, No idea what you have going but it looks like it's going to be delicious!

 

[TNJAKE]

I'm in. Love Tasso

 

[bauchjw]

Awesome! Tasso is so good! Looking forward to the end!

 

[mosparky]

I've been planning the same thing. Curious how much seasoning mix per pound you use.
I made tasso last year and noticed the flavor was familiar. I just haven't quite figured out the per pound numbers.
Occured to me it might make for a killer summer sausage too.

 

[indaswamp]

Ah.....tasso!

 

[BGKYSmoker]

Here is the dry i used for 5 pounds of meat.
The 2.5 i will grind with med plate.

Tasso seasoning. Feel free to use other spices if you like.

4 tbs. paprika (smoked is ok too but remember the tasso will be in the smoker.)
4 tbs. Morton’s Kosher Salt
2 tbs. cayenne (adjust down if you don’t want it spicy)
2 tbs. onion powder
2 tbs. granulated garlic
1 tbs. dark brown sugar
1 tbs. granulated white sugar
1 tbs. chipotle powder (adjust to your liking)
1 tbs. black pepper
1 tbs. dried sage (i used rubbed)
1 tsp. ground cloves
1 tsp. cure 1

Mix all together in a gallon zip lock, break any brown sugar lumps.

Roll all the meat into the dry, get all sides and nooks.

Put in smoke with your choice of wood (pecan for me)
IT needs 150* Let cool completely before bagging.

 

[nawlinsborn73]

Following this. Been wanting to make some Tasso

 

[JckDanls 07]

Here is the dry i used for 5 pounds of meat.
The 2.5 i will grind with med plate.

Tasso seasoning. Feel free to use other spices if you like.

4 tbs. paprika (smoked is ok too but remember the tasso will be in the smoker.)
4 tbs. Morton’s Kosher Salt
2 tbs. cayenne (adjust down if you don’t want it spicy)
2 tbs. onion powder
2 tbs. granulated garlic
1 tbs. dark brown sugar
1 tbs. granulated white sugar
1 tbs. chipotle powder (adjust to your liking)
1 tbs. black pepper
1 tbs. dried sage (i used rubbed)
1 tsp. ground cloves
1 tsp. cure 1

Mix all together in a gallon zip lock, break any brown sugar lumps.

Roll all the meat into the dry, get all sides and nooks.

Put in smoke with your choice of wood (pecan for me)
IT needs 150* Let cool completely before bagging.

Rick... this doesn't have to spend time curing ?? Just go straight to the smoker ?? Use sausage cooking temps ?? or cook at 225` ??

 

[BGKYSmoker]

Rick... this doesn't have to spend time curing ?? Just go straight to the smoker ?? Use sausage cooking temps ?? or cook at 225` ??

No it dont really need to be that long, im giving it some ummmph

 

[nawlinsborn73]

No it dont really need to be that long, im giving it some ummmph

What's the least amount of time you would cure this for?

 

[BGKYSmoker]

What's the least amount of time you would cure this for?

couple days

 

[BGKYSmoker]

Been flipping the bags over daily.

Going to remove tomorrow after my dental app.

 

[BGKYSmoker]

Grinding the small batch for sausage.

Now cover and fridge for couple hours while i get some FB mixed and the casings conditioned.

 

[indaswamp]

Nice...

 

[BGKYSmoker]

Ready for stuffing.
The SS bowl really made it look funky.

Now into a ziplock and fridge for tomorrow.
I'm going to call this tasso-dooohe.

 

[nawlinsborn73]

Ready for stuffing.
The SS bowl really made it look funky.
View attachment 527480

View attachment 527481

Now into a ziplock and fridge for tomorrow.
I'm going to call this tasso-dooohe.
View attachment 527482

I need this in my life!! Can't wait to see when this and the tasso are done

 

[BGKYSmoker]

Getting some mild pecan smoke. Temp of the smoker is at 218 right now, it should go down some.

Have bout 1" of water in the pan.