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

Diehardmason

Newbie
28
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Joined Apr 2, 2018
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
 

SmokinAl

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That looks pretty darn good!
Nice job!
Al
 

gmc2003

Legendary Pitmaster
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Joined Sep 15, 2012
Looks really good from my screen.

Point for sure.

Chris
 

WaterRat

Smoking Fanatic
547
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Joined Feb 14, 2018
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!
 

ksblazer

Smoking Fanatic
345
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Joined Aug 11, 2012
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!
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.
 

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