Today it's Tasso! Q-View

[cmix]

It's that time of year in South East Louisiana when my wife uses a lot of Tasso when cooking those cold weather dishes we like.  I decided to give it a try.

I used pork loin instead of pork butt because I wanted a more lean Tasso.  I cut the loin in half length wise so the Tasso would not be so thick.  This also allowed for more surface area to coat with seasoning.

I followed a seasoning recipe I found on Nola Cuisine but added 1 tsp of Cure #1.

Homemade Tasso Recipe

5 lbs Pork cut as described above
Seasoning:

3 Tbsp Kosher Salt
2 Tsp Cayenne or To Taste
4 Tbsp Paprika
2 Tbsp Fresh Garlic, minced
2 Tbsp Coarsely Ground Black Pepper
1 tsp Cinnamon
1 Tbsp White Pepper
1 Tbsp Brown Sugar

I dredged the loin and coated it with heavy sesoning.  They rested overnight.  (I may have rushed it.  We'll find out.)

I just put them in the smoker to dry about an hour ago.  Will post updates later.

photo 1 (2).JPG

• cmix
• Dec 30, 2012

photo 2 (1).JPG

• cmix
• Dec 30, 2012

photo 3 (2).JPG

• cmix
• Dec 30, 2012

 

[BGKYSmoker]

I love Tasso and the NOLA recipe is my fav for it.

 

[diggingdogfarm]

Lookin' good!


~Marttin

 

[driedstick]

very nice never hadit but heard it is great

 

[bigbob73]

Time for gumbo!

 

[fpnmf]

I use the Nola recipe too!!

Here's my last batch...

http://www.smokingmeatforums.com/t/114899/tasso-with-t-view-now-with-the-final-pics

   Craig

 

[bryce]

I've read that people put it in Jumbo but do you also just eat it straight out of the smoker nice and warm?

 

[cmix]

Craig - I hope mine comes out looking like that.  Nice Job!  Can you disclose the 'trick' you were told about making Tasso?

I've read that people put it in Jumbo but do you also just eat it straight out of the smoker nice and warm?

I'm guessing you mean Gumbo.  And yes we put it in Gumbo to season it.  Also put it in Red Beans and Jambalaya.  We usually do not eat it as a snack but you can definitely do so.  It will be quite spicy.  

Our main use for Tasso is as a seasoning.  It adds spice and a smokey flavor to the dish.  In my area you rarely find it in thick pieces.  It is usually a thinner cut of pork heavily seasoned and smoked.  When added to the dish it breaks down and the seasoning releases from the meat.

Drying phase complete.  I just added the smoke and began raising the temp.

photo (7).JPG

• cmix
• Dec 30, 2012

 

[cmix]

Time for gumbo!

Yes it is!  Thats why I had to rush it.  My wife makes a big gumbo for New Years Day, along with cabbage and black eyed peas (the old health and wealth tradition.)

She always makes the gumbo a day early and stores it in the fridge over night.  Don't know why by it always tastes better this way.

 

[bryce]

Craig - I hope mine comes out looking like that.  Nice Job!  Can you disclose the 'trick' you were told about making Tasso?

I'm guessing you mean Gumbo.  And yes we put it in Gumbo to season it.  Also put it in Red Beans and Jambalaya.  We usually do not eat it as a snack but you can definitely do so.  It will be quite spicy.  

Our main use for Tasso is as a seasoning.  It adds spice and a smokey flavor to the dish.  In my area you rarely find it in thick pieces.  It is usually a thinner cut of pork heavily seasoned and smoked.  When added to the dish it breaks down and the seasoning releases from the meat.

Drying phase complete.  I just added the smoke and began raising the temp.

photo (7).JPG

• cmix
• Dec 30, 2012

Ah, thank you for the education Cmix. Yes, i mean't gumbo

. That stuff looks good enough to eat as a snack but you're probably right, might be a bit too spicy. In any event, thanks for the introduction into tasso.

Bryce

 

[fpnmf]

Craig - I hope mine comes out looking like that.  Nice Job!  Can you disclose the 'trick' you were told about making Tasso?

Thanks...

The guy told me that I was real close and they use a meat tenderizing hammer and beat the spices into it.. so more gets in further..made sense to me..

Next time I will try it..

  Craig

 

[fagesbp]

They don't look beat in the package.

Looking great.

 

[channing1974]

I like using tasso in a boudin dip. Very crowd pleasing and i never have any to take back home.

 

[bigbob73]

Gotta try this one fo sho!

 

[cmix]

I like using tasso in a boudin dip. Very crowd pleasing and i never have any to take back home.

I made some Boudin for the first time a couple of weeks ago.  I put some in the smoker after stuffing.  It came out so good I wound up smoking all of it.

Boudin dip sounds great.  Do you have a recipe?

 

[cmix]

Here is the Tasso after smoking.

photo (8).JPG

• cmix
• Dec 30, 2012

Came out good.  Next time I will slice the thicker pieces length wise once more.  The piece on the top right is about as small as I would like in diameter.  The piece in the middle on the bottom is about as big as I would like.  

 

[channing1974]

just boudin taken out of casing heated with tasso chopped thin and small (diced i guess) shredded cheese (to taste). heated a bit to start melting, then add sour cream. amount depends on how soupy you like it. eat with crackers or chips.very easy, very cheap and everybody loves it.

 

[kathrynn]

I made a big pot of red beans and rice today. That tasso would have gone great in it! :drool

Guess I need to add this on the "to do" list.