Tasso Success!

[caseydog]

I cured and smoked some Tasso today. It came out great.

For those who don't know what Tasso is, it is a salty, spicy ham that is not eaten on its own, but diced and used in a variety of cajun dishes for flavor. I have three pounds set aside for a gumbo cook in a few weeks.

It is hard to find, outside of Southern Loo-zee-ana. So, I made my own, and had fun doing it.

I used the recipe from Charcuterie by Michael Ruhlman -- a really cool book, by the way.

I did my cure this morning (sliced pork butt), and my smoke this afternoon. It was surprisingly easy, and I can't wait to taste it in that gumbo. It is way to strong in flavor to eat more than a few bites by itself.

I have some more set aside for some red beans and rice.

I didn't take a lot of pr0n, but here is a shot of the finished product...



CD

[gtr]

I really like that book too. Haven't done the Tasso yet - yours looks great!

A friend brought over some gumbo this weekend - it was farking amazing and I'm guessing it's not an easy or quick thing to make.

[landarc]

Nice cook CD, it looks a little moister than what I am used to. But, great color.

[landarc]

I love making Gumbo, it is not so hard.

[caseydog]

Originally Posted by gtr

I really like that book too. Haven't done the Tasso yet - yours looks great!

A friend brought over some gumbo this weekend - it was farking amazing and I'm guessing it's not an easy or quick thing to make.

Gumbo is not hard to make, but it is not quick to make, either. The part people trip over is the roux. Making a dark roux takes time, patience and attention. You can NOT walk away from your roux for more than a few seconds, or it is ruined. You have to stand over it and stir constantly.

But, once your roux is done, the rest is a piece of cake. You fill the pot with your ingredients, and let is slowly simmer, while you drink beer. If it is a seafood gumbo, you drop the seafood in at the end of the cook.

It is a great one-pot meal -- once you get the roux done.

CD

[caseydog]

Originally Posted by landarc

Nice cook CD, it looks a little moister than what I am used to. But, great color.

I was a bit surprised by the sheen, but the taste and texture were spot on. After cooling in the fridge, it looks the way you probably are used to seeing.

CD

[gtr]

Originally Posted by caseydog

Gumbo is not hard to make, but it is not quick to make, either. The part people trip over is the roux. Making a dark roux takes time, patience and attention. You can NOT walk away from your roux for more than a few seconds, or it is ruined. You have to stand over it and stir constantly.

But, once your roux is done, the rest is a piece of cake. You fill the pot with your ingredients, and let is slowly simmer, while you drink beer. If it is a seafood gumbo, you drop the seafood in at the end of the cook.

It is a great one-pot meal -- once you get the roux done.

CD

Gotcha. The flavor on this stuff he brought is really rich and seems kinda complex which is why I assumed it was difficult. He did say it took a while - he made a couple different stocks for it. Great stuff - been eating it all weekend and today - I traded him some pulled pork, ribs and brisket.

I'd love to make it, but my lovely wife is allergic to seafood, so there ya go.

[NBBD]

Nice! Putting this one on the list of must tries- I have a few bags of okra frozen from the garden that need a purpose...

I never realized it is such a short cure time!

[Hawg Father of Seoul]

Make the roux in the oven. Then it's cake.

[landarc]

Originally Posted by Hawg Father of Seoul

Make the roux in the oven. Then it's cake.

Then it's wrong. That is like making pulled pork in an oven

[Hawg Father of Seoul]

Originally Posted by landarc

Then it's wrong. That is like making pulled pork in an oven

Yeah because it tastes so much different. *rolleyes*

[caseydog]

Originally Posted by Hawg Father of Seoul

Make the roux in the oven. Then it's cake.

I have never tried that, but I hear it is pretty easy. I kinda' like doing it old school. It is fun, to me. I'm weird that way.

CD

[landarc]

Originally Posted by caseydog

I kinda' like doing it old school. I'm weird.

CD

There, fixed

[caseydog]

Originally Posted by gtr

Gotcha. The flavor on this stuff he brought is really rich and seems kinda complex which is why I assumed it was difficult. He did say it took a while - he made a couple different stocks for it. Great stuff - been eating it all weekend and today - I traded him some pulled pork, ribs and brisket.

I'd love to make it, but my lovely wife is allergic to seafood, so there ya go.

Gumbo is poor-man's food. You use what you have. Seafood gumbo is a seasonal dish, so you can make your gumbo with chicken, turkey, duck -- whatever. I won a throwdown with a gumbo made from leftover Thanksgiving turkey. Cook a chicken your favorite way, pull the meat, and that is gooooood gumbo meat. That and some smoked sausage is all you need for proteins.



That richness comes from the roux. The spices make it authentic. The most important spice is cayenne pepper -- in the right amount. Cajun spice is not "hit you in the face" heat. It creeps up on you, and makes your neck sweat. The other thing that makes it hearty comfort food is a thickener at the end, which can be file (fee-lay) or okra in traditional cajun cooking. It works sort of like adding corn starch to soup, but okra or file are more subtle. You want a rich soup, not gravy.

Gumbo can be mentally intimidating, but once you have done it successfully, you will almost be able to do it in your sleep.

CD

[fingerlickin']

Originally Posted by gtr

Gotcha. The flavor on this stuff he brought is really rich and seems kinda complex which is why I assumed it was difficult. He did say it took a while - he made a couple different stocks for it. Great stuff - been eating it all weekend and today - I traded him some pulled pork, ribs and brisket.

I'd love to make it, but my lovely wife is allergic to seafood, so there ya go.

Does gumbo HAVE to have seafood in it? Cause, I don't do seafood either but have had thoughts of gumbo myself.