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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-10-2019, 05:03 PM | #1 |
Full Fledged Farker
Join Date: 02-03-18
Location: Lafayette La
Name/Nickname : Rob
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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 |
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11-10-2019, 05:04 PM | #2 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Looks good, first time hearing about Tasso. Thanks for sharing.
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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 |
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11-10-2019, 05:18 PM | #4 |
Full Fledged Farker
Join Date: 02-03-18
Location: Lafayette La
Name/Nickname : Rob
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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. |
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11-10-2019, 05:19 PM | #5 |
Full Fledged Farker
Join Date: 02-03-18
Location: Lafayette La
Name/Nickname : Rob
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11-11-2019, 11:39 AM | #6 |
Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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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.
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9 out of 10 cannibals agree...vegetarians taste better! |
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11-11-2019, 05:12 PM | #8 |
Full Fledged Farker
Join Date: 02-03-18
Location: Lafayette La
Name/Nickname : Rob
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We can do that sometime, I'll need to plan but will make it happen.
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11-11-2019, 05:52 PM | #9 | |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Quote:
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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 |
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11-11-2019, 06:58 PM | #10 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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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
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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! |
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11-12-2019, 04:32 AM | #11 |
Babbling Farker
Join Date: 11-18-17
Location: Atlanta Georgia
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WOW!
That looks killer! |
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11-12-2019, 07:59 AM | #12 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Strong work right there!
It's 21 degrees here north of Dallas and a big ole pot of gumbo sure sounds good!
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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 |
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11-12-2019, 08:16 AM | #13 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Looks good to me
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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 |
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11-12-2019, 09:07 AM | #14 |
Full Fledged Farker
Join Date: 02-03-18
Location: Lafayette La
Name/Nickname : Rob
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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. |
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