Making Tasso for the first time ever.

bbqgeekess · 08-12-2019, 02:51 AM

I am curing it like I do my Canadian Bacon, Buckboard Bacon, Pastrami etc.. i.e. with YetiDave's Dry Curing Rub mix (3% pickling salt, 1% brown sugar, 0.25% pink salt cure #1).

I also made a pint size mason jar of Paul Prudhomme's seasoning for Tasso, which includes black pepper, white pepper, cayenne, paprika, onion powder, garlic powder & cumin.

Once I weighed out the YetiDave Dry Curing Rub (based on a percentage of the meat weight.. i.e. 4.25%).. I then added about the same amount of Paul Prudhomme's seasoning (I left the salt and sugar out of his seasoning mix since that is taken care of by the curing rub).

Rubbed them down all inside the ziplocks without touching directly with my hands (did from outside of the bag).

Once cured (about 3 days I figure), I'll rinse off and then coat with Paul Prudhomme's Tasso seasoning again then set on a rack to air dry in fridge for 24 hours.. Rub will cake onto it nicely and should smoke well. Will smoke at 200F to internal of 140F (like I do all my other cured meats).

The meat is all cut from pork butt about 1 1/2" thick on average.

Titch · 08-12-2019, 02:59 AM

Is this what your making?
https://en.wikipedia.org/wiki/Tasso_ham

bbqgeekess · 08-12-2019, 03:20 AM

Yeah but it will look more like this:

Titch · 08-12-2019, 03:22 AM

Thats one Big Pig

bbqgeekess · 08-12-2019, 03:24 AM

Basically it's just super hot & spicey cured pork! Maybe almost too hot to eat alone? You add to jambalaya etc.

08-12-2019, 02:59 AM	#2
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Is this what your making? https://en.wikipedia.org/wiki/Tasso_ham __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

08-12-2019, 03:20 AM	#3
bbqgeekess Babbling Farker Join Date: 07-06-13 Location: Oklahoma	Yeah but it will look more like this: __________________ 18.5" WSM and 22.5" OTG.

08-12-2019, 03:22 AM	#4
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Thats one Big Pig __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

08-12-2019, 03:24 AM	#5
bbqgeekess Babbling Farker Join Date: 07-06-13 Location: Oklahoma	Basically it's just super hot & spicey cured pork! Maybe almost too hot to eat alone? You add to jambalaya etc. __________________ 18.5" WSM and 22.5" OTG.

08-12-2019, 02:51 AM	#1
bbqgeekess Babbling Farker Join Date: 07-06-13 Location: Oklahoma	Making Tasso for the first time ever. I am curing it like I do my Canadian Bacon, Buckboard Bacon, Pastrami etc.. i.e. with YetiDave's Dry Curing Rub mix (3% pickling salt, 1% brown sugar, 0.25% pink salt cure #1). I also made a pint size mason jar of Paul Prudhomme's seasoning for Tasso, which includes black pepper, white pepper, cayenne, paprika, onion powder, garlic powder & cumin. Once I weighed out the YetiDave Dry Curing Rub (based on a percentage of the meat weight.. i.e. 4.25%).. I then added about the same amount of Paul Prudhomme's seasoning (I left the salt and sugar out of his seasoning mix since that is taken care of by the curing rub). Rubbed them down all inside the ziplocks without touching directly with my hands (did from outside of the bag). Once cured (about 3 days I figure), I'll rinse off and then coat with Paul Prudhomme's Tasso seasoning again then set on a rack to air dry in fridge for 24 hours.. Rub will cake onto it nicely and should smoke well. Will smoke at 200F to internal of 140F (like I do all my other cured meats). The meat is all cut from pork butt about 1 1/2" thick on average. __________________ 18.5" WSM and 22.5" OTG. Last edited by bbqgeekess; 08-12-2019 at 03:43 AM..