Tasso Ham & Smoked Sausage Tasso

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Ok go and guess......EH......:emoji_laughing::emoji_astonished:

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
pbt2.jpg


Pork trimmed and cut. Ham chunks
bpt.jpg


For the sausage and grinding with med plate. 2 1/2 lb
pbt1.jpg


Larger with dry applied.
pbt5.jpg


Cubed.
pbt6.jpg


pbt8.jpg


Now in vac bags and fridge for 7 day, flipping 1 time daily.
Vac sealed just enough to draw most the air out.
pbt7.jpg
 
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.
 
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.
 
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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` ??
 
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
 
Been flipping the bags over daily.

Going to remove tomorrow after my dental app.
 
Grinding the small batch for sausage.
20220302_144117.jpg


Now cover and fridge for couple hours while i get some FB mixed and the casings conditioned.
20220302_144749.jpg
 
Ready for stuffing.
The SS bowl really made it look funky.
20220302_181601.jpg


20220302_181829.jpg


Now into a ziplock and fridge for tomorrow.
I'm going to call this tasso-dooohe.
20220302_185352.jpg
 
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