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Started By
Message
Looking for input on making my own Tasso
Posted on 6/23/17 at 9:30 pm
Posted on 6/23/17 at 9:30 pm
Never made it, but looks fairly damn simple and straight forward. Using a pork butt and electric smoker. Can use wood smoker, but the electric is just too damn easy.
Anyone have a recipe? Ever done it?
Anyone have a recipe? Ever done it?
4
Posted on 6/23/17 at 9:37 pm to INFIDEL
Posted on 6/23/17 at 9:42 pm to Stadium Rat
LOL. That's the exact one I was looking at. I agree, it looks fairly authentic.
Posted on 6/23/17 at 10:02 pm to INFIDEL
I have a nice one in the Recipe Book above. 
Posted on 6/23/17 at 11:52 pm to INFIDEL
Who in the hell would down vote this?
Posted on 6/24/17 at 12:12 am to INFIDEL
Paul Allen.
Posted on 6/24/17 at 12:19 am to OTIS2
Paul Allen? ok
Does Paul Allen hate Tasso? lol
Does Paul Allen hate Tasso? lol
Posted on 6/24/17 at 12:25 am to OTIS2
While we're here, is file a common ingredient on Tasso? Haven't seen it other then your recipe.
Posted on 6/24/17 at 7:35 am to INFIDEL
quote:
is file a common ingredient on Tasso?
I don't think it is but unless I tasted tasso with it I can't say it wouldn't be any good. I've made tasso in the past and the important thing I found is getting a good concentrated amount of smoke in it makes it better. I'm not a fan of the really moist yet seasoned tasso. I like it to be like thick smoky jerky. I love the tasso from Bailey's and Wayne Jacobs in Laplace.
Not sure about that cinnamon in that recipe. I don't get any hint of it in tasso.
Posted on 6/24/17 at 7:44 am to INFIDEL
quote:
While we're here, is file a common ingredient on Tasso? Haven't seen it other then your recipe.
Can't say....but that spice mix and method is excellent.
Posted on 6/24/17 at 8:58 am to INFIDEL
I've been planning to make some too, and printed John Folse's recipe, which is similar to the one above.
Posted on 6/30/17 at 3:10 pm to Cajunate
Wayne Jacob's uses only fine and coarse ground red pepper and salt. Smoke it for about 4 to 6 hours. Use the boston but as the loin can be real dry and doesn't have the fat for the flavor.
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