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

[Diehardmason]

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

On the smoker 3 hours in

Drying time before putting on the smoker

 

[ddufore]

That should last you a while. Looks good.

 

[SmokinAl]

That looks pretty darn good!
Nice job!
Al

 

[gmc2003]

Looks really good from my screen.

Point for sure.

Chris

 

[WaterRat]

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]

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.

 

[ddufore]

NOLA CUISINE has a great recipe for Tasso.

 

[Scott "Stu" Stewart]

I love good Cajun meats and sausage. Creole cooking is one of my absolute favorites.