Fresh made Tasso!!

Radrob · 11-10-2019, 05:03 PM

I made a small batch of tasso and it came out fantastic.

Ingredients:
1 pork butt sliced into 1" x 2" strips
andouille seasoning, I used Targil's from Opelousas, it's perfectly spicy and the prices are cheap with reasonable shipping. It's not listed on the website so you have to call to get it. While you're ordering make sure to get all the other spice blends they offer. I'll leave a link below.

For the cure:
1 cup of brown sugar
1/2 cup of salt
1/2 cup of white sugar
1 tsp of cure #1, prague powder #1
1 gallon of water

Directions:
mix cure and add meat to a bowl or bag, make sure meat is covered and let sit in the fridge for 2 days.
After 2 days of brining, rinse meat to remove brine and pat dry with paper towels.
Season meat heavy with the andouille seasoning and marinate for 2 days in the fridge.
After 2 days remove and spread meat on a cooling rack to let the juices drip and dry for 2 hours, it's cured and won't spoil
Hang in smoker and let air dry for an hour then start smoking
Smoke the meat for 4 hours at 150 then bump the temp up to 200 for another 2 hours or till the meat gets to 165
Remove and let cool to room temperature
Vacuum package and freeze till needed.

Here's a short video of the process, sorry about the lighting.
https://www.youtube.com/watch?v=iXZ3...ature=youtu.be

BillN · 11-10-2019, 05:04 PM

Looks good, first time hearing about Tasso. Thanks for sharing.

Stingerhook · 11-10-2019, 05:07 PM

Is that container headed my way Rob?

Radrob · 11-10-2019, 05:18 PM

Quote:

Originally Posted by BillN

Looks good, first time hearing about Tasso. Thanks for sharing.

Tasso is a spicy smoked pork butt used as a seasoning meat in gumbo, soups, stews, jambalaya, beans, greens or any other dish that you can dream up. Fettuccine Alfredo with shrimp and tasso makes a side dish a meal!!!!

It's worth the trouble and once you try it you'll know why almost every store here sells it.

Radrob · 11-10-2019, 05:19 PM

Quote:

Originally Posted by Stingerhook

Is that container headed my way Rob?

LOL!! Give it a try and let me know what you think.

jermoQ · 11-11-2019, 11:39 AM

Thank you for sharing! I like using tasso and haven't ever attempted making it. I was looking at recipes a few weeks ago. Andouille is one of my favorite types of sausage so I will see about ordering some of the andouille seasoning.

redchaserron · 11-11-2019, 04:58 PM

Baw, you doin' all dat right. We should do acook together sometime.

Radrob · 11-11-2019, 05:12 PM

We can do that sometime, I'll need to plan but will make it happen.

BillN · 11-11-2019, 05:52 PM

Quote:

Originally Posted by Radrob

Tasso is a spicy smoked pork butt used as a seasoning meat in gumbo, soups, stews, jambalaya, beans, greens or any other dish that you can dream up. Fettuccine Alfredo with shrimp and tasso makes a side dish a meal!!!!

It's worth the trouble and once you try it you'll know why almost every store here sells it.

Tasso sounds delicious.

Swine Spectator · 11-11-2019, 06:58 PM

That looks about right. I used to add tasso to my beans and the occasional shrimp dish. I recently added it to a jambalaya and will be doing so from now on.

David

Lawnguy · 11-12-2019, 04:32 AM

WOW!

That looks killer!

frognot · 11-12-2019, 07:59 AM

Strong work right there!

It's 21 degrees here north of Dallas and a big ole pot of gumbo sure sounds good!

Big George's BBQ · 11-12-2019, 08:16 AM

Looks good to me

Radrob · 11-12-2019, 09:07 AM

Thanks everyone!

I should've mentioned this in the OP. I also used a pack of rib tips I had in the freezer and it worked out fine. From now on I'll save the rib tips for tasso, they should be perfect to flavor beans and greens.

All packed up ready to use as needed.

11-10-2019, 05:04 PM	#2
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Looks good, first time hearing about Tasso. Thanks for sharing. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

11-10-2019, 05:07 PM	#3
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Is that container headed my way Rob? __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

11-11-2019, 11:39 AM	#6
jermoQ Babbling Farker Join Date: 10-28-14 Location: Mizzory Name/Nickname : Jeremy	Thank you for sharing! I like using tasso and haven't ever attempted making it. I was looking at recipes a few weeks ago. Andouille is one of my favorite types of sausage so I will see about ordering some of the andouille seasoning. __________________ 9 out of 10 cannibals agree...vegetarians taste better!

11-11-2019, 04:58 PM	#7
redchaserron Full Fledged Farker Join Date: 09-14-15 Location: Lafayette, La	Baw, you doin' all dat right. We should do acook together sometime. __________________ Weber Kettle 22", The Monster (67x32 Franklin Clone offset on a trailer)

11-11-2019, 06:58 PM	#10
Swine Spectator is One Chatty Farker Join Date: 06-04-12 Location: NOVA via NOLA Name/Nickname : David	That looks about right. I used to add tasso to my beans and the occasional shrimp dish. I recently added it to a jambalaya and will be doing so from now on. David __________________ Shirley 24" x 60", 26" OTG, 22" WSM, (Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller!

11-10-2019, 05:03 PM	#1
Radrob Full Fledged Farker Join Date: 02-03-18 Location: Lafayette La Name/Nickname : Rob	Fresh made Tasso!! I made a small batch of tasso and it came out fantastic. Ingredients: 1 pork butt sliced into 1" x 2" strips andouille seasoning, I used Targil's from Opelousas, it's perfectly spicy and the prices are cheap with reasonable shipping. It's not listed on the website so you have to call to get it. While you're ordering make sure to get all the other spice blends they offer. I'll leave a link below. For the cure: 1 cup of brown sugar 1/2 cup of salt 1/2 cup of white sugar 1 tsp of cure #1, prague powder #1 1 gallon of water Directions: mix cure and add meat to a bowl or bag, make sure meat is covered and let sit in the fridge for 2 days. After 2 days of brining, rinse meat to remove brine and pat dry with paper towels. Season meat heavy with the andouille seasoning and marinate for 2 days in the fridge. After 2 days remove and spread meat on a cooling rack to let the juices drip and dry for 2 hours, it's cured and won't spoil Hang in smoker and let air dry for an hour then start smoking Smoke the meat for 4 hours at 150 then bump the temp up to 200 for another 2 hours or till the meat gets to 165 Remove and let cool to room temperature Vacuum package and freeze till needed. Here's a short video of the process, sorry about the lighting. https://www.youtube.com/watch?v=iXZ3...ature=youtu.be

11-11-2019, 05:12 PM	#8
Radrob Full Fledged Farker Join Date: 02-03-18 Location: Lafayette La Name/Nickname : Rob	We can do that sometime, I'll need to plan but will make it happen.

11-12-2019, 04:32 AM	#11
Lawnguy Babbling Farker Join Date: 11-18-17 Location: Atlanta Georgia	WOW! That looks killer!

11-12-2019, 07:59 AM	#12
frognot somebody shut me the fark up. Join Date: 03-22-04 Location: Allen, Texas Name/Nickname : Charles	Strong work right there! It's 21 degrees here north of Dallas and a big ole pot of gumbo sure sounds good! __________________ The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr

11-12-2019, 08:16 AM	#13
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Looks good to me __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

11-12-2019, 09:07 AM	#14
Radrob Full Fledged Farker Join Date: 02-03-18 Location: Lafayette La Name/Nickname : Rob	Thanks everyone! I should've mentioned this in the OP. I also used a pack of rib tips I had in the freezer and it worked out fine. From now on I'll save the rib tips for tasso, they should be perfect to flavor beans and greens. All packed up ready to use as needed.