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View Full Version : Tasso, Is It Really This Easy!


93vpmod
09-04-2016, 01:30 PM
Made my first run at Tasso. Wow, this turned out really good based on my expectations. The flavor was outstanding. However, I did have a few lessons learned, including:

1.) I used a K-Salt recipe. Next time I will use cure#1 for a more hammy flavor and texture. (See the red color to the white center in the sliced pron.)

2.) I cured the pork butt for 24 hours. With the K-salt recipe I would extend that to 48-72 hours.

3.) I smoked for 2.5 hours at 225-250 up to 155-160* and I would go a little longer as the pieces with a pronounced bark were the best.


Rubbed up and ready to go in the fridge for 24 hours...

http://i1286.photobucket.com/albums/a616/93vpmod/BBQ/5B47B5E4-5DF7-4E4F-B8DD-2B543F6DC606_zpskhcxlxyk.jpg

See the spices!!!

http://i1286.photobucket.com/albums/a616/93vpmod/BBQ/435969C3-091F-4625-B572-175AD94FC6F7_zpsgh6ls7hv.jpg

Smoked to 155-160* on the PBC which was loaded with a 10 lb. butt for later.

http://i1286.photobucket.com/albums/a616/93vpmod/BBQ/6A7D11AB-0D51-4DEA-9714-62AAA35FD04B_zpsqr5hknxb.jpg

http://i1286.photobucket.com/albums/a616/93vpmod/BBQ/76CB9C02-0A71-4DFC-99B2-200CD984CE44_zps2xzjxq6j.jpg

A little sliced shot...oh so good.

http://i1286.photobucket.com/albums/a616/93vpmod/BBQ/1BABFFE6-92B1-49D8-8662-7672C17CF184_zpst65xd2nt.jpg

Bagged and ready for the freezer. Time to make the gumbo and jambalaya!

http://i1286.photobucket.com/albums/a616/93vpmod/BBQ/23EEBB99-E93B-49D8-9942-562BDE2E21B9_zpsqnljhgvz.jpg

landarc
09-04-2016, 01:32 PM
It's pretty simple stuff, pure preservation processing.

Q Junkie
09-04-2016, 03:14 PM
Made my first run at Tasso. Wow, this turned out really good based on my expectations. The flavor was outstanding. However, I did have a few lessons learned, including:

1.) I used a K-Salt recipe. Next time I will use cure#2 for a more hammy flavor and texture. (See the red color to the white center in the sliced pron.)

2.) I cured the pork butt for 24 hours. With the K-salt recipe I would extend that to 48-72 hours.

3.) I smoked for 2.5 hours at 225-250 up to 155-160* and I would go a little longer as the pieces with a pronounced bark were the best.


Rubbed up and ready to go in the fridge for 24 hours...

http://i1286.photobucket.com/albums/a616/93vpmod/BBQ/5B47B5E4-5DF7-4E4F-B8DD-2B543F6DC606_zpskhcxlxyk.jpg

See the spices!!!

http://i1286.photobucket.com/albums/a616/93vpmod/BBQ/435969C3-091F-4625-B572-175AD94FC6F7_zpsgh6ls7hv.jpg

Smoked to 155-160* on the PBC which was loaded with a 10 lb. butt for later.

http://i1286.photobucket.com/albums/a616/93vpmod/BBQ/6A7D11AB-0D51-4DEA-9714-62AAA35FD04B_zpsqr5hknxb.jpg

http://i1286.photobucket.com/albums/a616/93vpmod/BBQ/76CB9C02-0A71-4DFC-99B2-200CD984CE44_zps2xzjxq6j.jpg

A little sliced shot...oh so good.

http://i1286.photobucket.com/albums/a616/93vpmod/BBQ/1BABFFE6-92B1-49D8-8662-7672C17CF184_zpst65xd2nt.jpg

Bagged and ready for the freezer. Time to make the gumbo and jambalaya!

http://i1286.photobucket.com/albums/a616/93vpmod/BBQ/23EEBB99-E93B-49D8-9942-562BDE2E21B9_zpsqnljhgvz.jpg

Does, the recipe call for cure #2? I would think that if you are smoking to an IT of 160 that using cure #1 would be fine. I have never made tasso but cure #2 is more for dry curing for long periods.

MisterChrister
09-04-2016, 03:30 PM
The tasso looks great Mike! I'll trade ya for some of my andouille, then we'll both be set!

I agree with Junkie, the other recipe should call for cure #1. #2 has nitrate in addition to nitrite, to convert to nitrite over very extended curing periods i.e. months, not days/weeks.

93vpmod
09-04-2016, 03:50 PM
The tasso looks great Mike! I'll trade ya for some of my andouille, then we'll both be set!

I agree with Junkie, the other recipe should call for cure #1. #2 has nitrate in addition to nitrite, to convert to nitrite over very extended curing periods i.e. months, not days/weeks.

Thanks, andouille is on the list...I'm sure I'll be making more of the Tasso as I nearly ate a pound "testing."

As far as the cure options, there are all kinds of recipes. I would likely use the cure #1 and have edited my original post.

Q Junkie
09-04-2016, 04:04 PM
Tasso and andouille is definitely on my short list of stuff to make. Yours looks dang good.

16Adams
09-04-2016, 06:47 PM
Pretty AND tasty. Nice combination!!

IamMadMan
09-04-2016, 07:20 PM
That Tasso looks awesome.....

Does, the recipe call for cure #2? I would think that if you are smoking to an IT of 160 that using cure #1 would be fine. I have never made tasso but cure #2 is more for dry curing for long periods.

I would agree with you, Maybe there was a type-O in the recipe.... Tasso typically only cures for a couple days, a standard use for Cure #1. Cure #2 would be for long term controlled drying.

BillN
09-04-2016, 08:20 PM
Looks absolutely delicious, thanks for sharing.

JacksBBQ
09-05-2016, 10:59 AM
What cut of meat are you using for this?

93vpmod
09-05-2016, 02:20 PM
What cut of meat are you using for this?

I used a ten pound pork butt. I separated it along the natural lines and removed all extra fat and connective tissue.

I ended up with just under five pounds for the Tasso and two pounds of stir-fry meat that I bagged and threw in the freezer.