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Unread 01-14-2012, 05:35 PM   #1
kirkg
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Default TASSO.....rib trimmings with PrOn

Good Tasso is hard to find where I live and I like to incorporate it in some of the things I cook... plus I think I may have finally found a good use for the rib trimmings that have been wasted in the past.

I'm using this recipe http://www.jfolse.com/recipes/meats/pork31.htm

Seasoned tonight and will smoke during the games tomorrow.

Anyone else like/make tasso, please chime in here

Last edited by BobBrisket; 01-16-2012 at 11:47 PM..
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Unread 01-14-2012, 07:38 PM   #2
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Never heard of it before, now I have something else to try on the UDS.
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Unread 01-14-2012, 08:10 PM   #3
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Never thought about using the rib trimmings. Great idea!!! I use a pork butt.
I cured mine with tender quick . Got the recipe from here some where, it's good I will look for it and post the link. let us know how it comes out. I use mine for jambalaya .
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Unread 01-14-2012, 08:17 PM   #4
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The only thing I would be worried about with rib trimmings being different from pork butt is the differing fat content. I have never made Tasso but I did make sausage from rib trimmings before. If you don't add in a little fat, it tends to cook a little dry. Definitely interested to see how this comes out.
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Unread 01-14-2012, 10:48 PM   #5
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Quote:
Originally Posted by scm1226 View Post
Never thought about using the rib trimmings. Great idea!!! I use a pork butt.
I cured mine with tender quick . Got the recipe from here some where, it's good I will look for it and post the link. let us know how it comes out. I use mine for jambalaya .
From what I've read, you can cure or just season and smoke. I chose the latter as I could not find tender quick locally. Also, I'm just giving it 24 hours in the fridge like the recipe I referenced - other recipes call for several days.
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Unread 01-14-2012, 10:53 PM   #6
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Quote:
Originally Posted by colonel00 View Post
The only thing I would be worried about with rib trimmings being different from pork butt is the differing fat content. I have never made Tasso but I did make sausage from rib trimmings before. If you don't add in a little fat, it tends to cook a little dry. Definitely interested to see how this comes out.

Will definately cook very low and slow. I actually like tasso I've had in the past with a lower fat conent, as long as it's seasoned enough. I'm more concerned about the soft cartilage in the trimmings.....maybe I'll just trim the meat around them after smoking.

I'll try to post some pron
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Unread 01-15-2012, 06:49 PM   #7
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Default Tasso Pron

Seasoned and ready to throw on the BGE.....



closer look...

on the BGE...

thin blue smoke at 210...
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Unread 01-16-2012, 10:05 PM   #8
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Default Tasso PrOn........

Finished it up late last night and let it rest in the fridge all night. Turned out farkin fantastic with a nice kick. Seasoned some split pea soup (first time i've ever made this - just found a bag of split peas in the pantry and had to try something with it)........much better than I had expected

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Unread 01-16-2012, 11:11 PM   #9
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Most of the recipies for Tasso were heavy on the Paprika. I gotta give this one a try.
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Unread 01-16-2012, 11:29 PM   #10
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Tasso is getting harder and harder to find. I have a source, but it is 200 miles away.

If you can do it with rib trimmings, share the method. I'd be all over that.

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Unread 01-17-2012, 09:33 AM   #11
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Nice idea with the trimmings, I'll have to give it a shot that way.

I won't make jambalaya without tasso.
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Unread 01-17-2012, 09:56 AM   #12
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I've had this recipe for years but never tried it: http://randyq.addr.com/tasso/tasso.htm

Yours looks great. Added to the 2012 to-do list!
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Unread 01-17-2012, 10:25 AM   #13
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Nice job I love living in cajun country cause most grocery stores carry several brands of tasso
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Unread 01-17-2012, 10:31 AM   #14
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I've never heard of it, but that looks great. I love Cajun food. Thanks for sharing.
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Unread 01-17-2012, 12:52 PM   #15
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Silly question but the link says "he word tasso is believed to have come from the Spanish work "tasajo" which is dried, cured beef."

Why does the recipe then call for Pork?
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