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Tasso Time 2nd Try!!!


Joined Aug 21, 2020
So my first try at Tasso wasn't a complete failure but I wouldn't call it a success either. The taste was really good, BUT I put way too much cayenne in it(yes there is such a thing even if you are from Louisiana). Another thing that wasn't great was that I used too lean of a cut of pork. I used a boneless picnic shoulder(not pork butt). It may have worked better using this cut if I wouldn't have taken it to an IT of 160. It was close to pork jerky, but not quite. Here is that thread:

Today I started with 2 coppa muscles instead. They are easier to get here in the Philippines than pork butt thanks to the popularity of Korean BBQ joints. This time I used a slightly different seasoning mix but made sure that the cayenne wasn't over the top. Also, I sliced it thicker than last time

So here is the 2nd edition. 9.5lbs going into a dry cure for maybe 10 days. I promise to update this thread with more pics after the smoke


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Thread starter
Joined Aug 21, 2020
Well here is the update.....It's amazing. So much better than the first try. I'm glad that I took notes and wrote the exact recipe down.

Smoked it starting at 180 until IT of 130 then turned up the heat to 225 until IT of 150. I then sous vide it at 162 for 2 hours.

No more tasso jerky!!!


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