Master of the Pit
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- Joined Nov 20, 2016
Tasso Sausage.... mmmm That sounds very appetizing....... I just wondering if you guys are trying to make my list of things to do this spring longer on purpose????
Hey brother, you're kicking out some good smokes!Going to make smoked andouille & Tasso
Jambalaya Thursday night for Tailgate cook-off at work Friday. I post pictures when done.
Yep, phone is a PITA for sure!I will try posting new thread from work computer tomorrow. To hard navigating on phone. Really appreciate the offer. Thanks bro.
what cut of beef do you use to make beef tasso?Try making some beef tasso, it too is great stuff!
Hmm, tasso sausage.....
Chuck roast works great for beef Tasso.what cut of beef do you use to make beef tasso?
and as far as curing did you just add it to the seasoning or did you brine it with the cure #1
only reason Im asking is cause Poli's recipe doesn't have any instruction on the cure part, just that he is using cure #2
Thanks man. Ive made tasso just never used the cure. Gonna check dat out next time i need a batch.Chuck roast works great for beef Tasso.
If you're using Poli's recipe, it's a dry cure. I suggest #1 since you're only curing a short time, and I suggest a minimum of a weeks worth of cure time.
Slice the meat up, rub the seasoning mix, with the cure added, all over the meat, place the meat into a ziplock, refrigerate, and flip and massage through the bag daily.
Once the week is up, hang, or lay on racks, in the smoker, start the smoker at 130 for 2 hours with no smoke, after 2 hours, add smoke and raise the temp to 140, each half hour after that, raise the temp by 10 degrees until your pit temp is 170. Continue to smoke at 170 until the internal temp of the Tasso is 150.
After hitting an IT of 150, remove from the smoker and let rest until cool. Then vac pack, or other prep for refrigeration or freezing.
Pecan is the traditional smoke for Tasso, but I've found hickory to be a really nice flavor for it.
I use cure #1 because this is a relatively short cure and smoke process, the nitrate isn't required for this style of meat.
Looks Really Good CB
Why do you use Cure #1 and when you say hung up for 18 hours is this in a controlled chamber or just room temperature air drying?
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