Tasso Ham & Smoked Sausage Tasso

[BGKYSmoker]

Taken about 4 hours into the smoke.

All done. Took everything to my rickster scale temp of 151.

I'm betting these will be like TX hot links.

All in separate zip locks and fridge for couple days.

 

[crazymoon]

Rick, Looks incredible, nice job as always !

 

[nawlinsborn73]

Taken about 4 hours into the smoke.
View attachment 527555

All done. Took everything to my rickster scale temp of 151.
View attachment 527556


I'm betting these will be like TX hot links.
View attachment 527557

All in separate zip locks and fridge for couple days.
View attachment 527558

Man that looks good. How does it taste? Let's see a cross section of that Tasso!!

 

[BGKYSmoker]

I wont cut or taste for a day or so yet.

 

[BGKYSmoker]

Tasso and sausage cut and vac seal day.

Tasso

Sausage

Ready for the freezer.

 

[Rafter H BBQ]

Tasso and sausage cut and vac seal day.

Tasso
View attachment 527928

Sausage
View attachment 527929

Ready for the freezer.
View attachment 527930

Rick, that all looks phenomenal! Nice job as per usual!

 

[BGKYSmoker]

Thanks

 

[nawlinsborn73]

Tasso and sausage cut and vac seal day.

Tasso
View attachment 527928

Sausage
View attachment 527929

Ready for the freezer.
View attachment 527930

Looks great. How was the flavor?

 

[BGKYSmoker]

Looks great. How was the flavor?

Pretty good. Daughter ate a whole link by herself.

 

[TNJAKE]

Good looking stuff Rick. I'd tear both up in a heartbeat. Nice job bud

 

[G8trwood]

I have just been doing tasso with an 8hr salt cure then smoke. Going to try your 7 day method with pink stuff next time. Great colors.

Made some for a family gathering two weeks ago, it didn’t even have time to cool. Dang youngsters et it all