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Tasso....SW La style....

Discussion in 'Pork' started by Diehardmason, Jun 13, 2018.

  1. Made some Tasso this week. 15 lbs of boneless pork butt. Trimmed the cap and saved for sausage and andouille. Light sweetness and an amazing kick of cayenne and crushed pepper. Smoked 5-1/2 hours with oak and pecan between 150-175.

    Finished product 5-1/2 hours
    DC099180-E52D-426F-8685-4B9BED025A79.jpeg
    On the smoker 3 hours in
    F968A4D6-D5B9-4C14-BC67-1CE7EA58929C.jpeg Drying time before putting on the smoker
    4DDBDBEB-3FFA-4271-8B5B-62A1B069DCB2.jpeg
     
    gmc2003 and SmokinAl like this.
  2. ddufore

    ddufore Smoke Blower

    That should last you a while. Looks good.
     
  3. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That looks pretty darn good!
    Nice job!
    Al
     
  4. gmc2003

    gmc2003 Master of the Pit

    Looks really good from my screen.

    Point for sure.

    Chris
     
  5. WaterRat

    WaterRat Smoke Blower

    That looks great. I've had recipes that call for tasso but I can't find it in my area. Guess I can make my own!
     
  6. ksblazer

    ksblazer Meat Mopper

    Me too

    I've looked through my Louisiana cook books and found a recipe for it. Looks like something I would really like. Plan on making some up in the future and giving it a try.
     
  7. ddufore

    ddufore Smoke Blower

    NOLA CUISINE has a great recipe for Tasso.
     
    ksblazer likes this.

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