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Started By
Message
Help! I can't find Tasso...
Posted on 11/7/12 at 7:31 pm
Posted on 11/7/12 at 7:31 pm
I moved to Durham, NC a few months ago and recently wanted tasso to use for my red beans. I have been unable to find it so far. I tried Wal-Mart, Kroger, and Whole Foods. Does anyone live or has anyone lived in this area and can tell me where to find it?
8
Posted on 11/7/12 at 7:34 pm to Seven Costanza
The internet... 
Posted on 11/7/12 at 7:40 pm to Seven Costanza
Cajun Grocer.com, but it won't be that good. Try Jacob's in Laplace...they ship.
Posted on 11/7/12 at 7:45 pm to Seven Costanza
LINK call here to see if they'll ship.
Posted on 11/7/12 at 7:52 pm to Seven Costanza
Welcome to my world......
9 out of 10 people around here have never heard of tasso.
9 out of 10 people around here have never heard of tasso.
Posted on 11/7/12 at 8:01 pm to AlmaDawg
You could also enter this sweepstakes. You win VIP passes and overnight travel to fabulous Baton Rouge, LA. You can tour a Plank road seafood market like a balla!
Posted on 11/7/12 at 8:04 pm to Seven Costanza
Posted on 11/7/12 at 8:42 pm to mmomike
Posted on 11/7/12 at 8:43 pm to Uncle JackD
Good call.
Posted on 11/7/12 at 8:47 pm to mmomike
quote:
The best tasso money can buy....
LINK
Poche's tasso is my favorite of the tassos I've tried.
Posted on 11/7/12 at 8:52 pm to Darla Hood
I haven't tasted Poche's but the lack of paprika in the ingredients seemed odd.
Posted on 11/7/12 at 8:57 pm to OTIS2
It has a little more smoke and spice. I tried tasso from Cochon and the amount of paprika really turned me off. I like paprika, but I like smokey/spicy seasoning meats.
Posted on 11/7/12 at 9:04 pm to mmomike
Thanks for all the advice. I'm going to try Teets and Poche first.
Posted on 11/7/12 at 9:57 pm to Darla Hood
Better chance of finding Jimmy Hoffa, Big Foot and Elvis all taking the same cab than you have of finding Tasso or more than a handful of people here in California who even know what it is...So I feel your pain....But I got me a smoker and a family recipe and now I have me Tasso whenever I want and don't have to pay an arm and a leg to have it shipped here....So, make your own.
Posted on 11/7/12 at 11:02 pm to Seven Costanza
I can't find it either---I bring it back with me when I go home....along with Blue Plate and Community, among several other Louisiana staples 
Posted on 11/8/12 at 7:45 am to Seven Costanza
Report back once you get them in. Also try a smoked ponce from teets, good stuff.
Posted on 11/9/12 at 12:25 am to Seven Costanza
quote:
.But I got me a smoker and a family recipe and now I have me Tasso whenever I want and don't have to pay an arm and a leg to have it shipped here
Cali To DV- Can you share a link for a good Tasso recipe or post one? Thanks for your help.
Posted on 11/9/12 at 4:51 am to Seven Costanza
when we were in Northern Arkansas a couple of months ago, we went to walmarks to get some food and they wanted over $18 for a pound of frozen crawfish
This post was edited on 11/9/12 at 4:52 am
Posted on 11/9/12 at 9:44 am to Rbama13
Rbama13, sorry got sidetracked. Here you go. This will do about 5lbs of pork loin.
3 tbsp kosher Salt
2 tsp cayenne or To Taste
4 tbsp paprika
2 tbsp fresh garlic, minced
2 tbsp coarsely Ground Black Pepper
1 tsp cinnamon
1 tbsp white Pepper
1 Tbsp. Brown Sugar
What I do first is put the loin unseasoned in the fridge between two plates with a cast iron skillet on the top plate to press the meat. Leave it there for 48 hours. I then Dry the pork, season it, then it goes back uncovered in the fridge for another 72 hours. After that it goes in the smoker at 180-190 degrees for 8 hours...
Now I'm not gonna lie to you. About a month ago my brother made some Tasso in the same manner but used a rub of (he said) 2/3 Tony's and 1/3 brown sugar.....I liked his better and we've been doing the recipe I listed for as long as I can remember.
Hopes this helps.
3 tbsp kosher Salt
2 tsp cayenne or To Taste
4 tbsp paprika
2 tbsp fresh garlic, minced
2 tbsp coarsely Ground Black Pepper
1 tsp cinnamon
1 tbsp white Pepper
1 Tbsp. Brown Sugar
What I do first is put the loin unseasoned in the fridge between two plates with a cast iron skillet on the top plate to press the meat. Leave it there for 48 hours. I then Dry the pork, season it, then it goes back uncovered in the fridge for another 72 hours. After that it goes in the smoker at 180-190 degrees for 8 hours...
Now I'm not gonna lie to you. About a month ago my brother made some Tasso in the same manner but used a rub of (he said) 2/3 Tony's and 1/3 brown sugar.....I liked his better and we've been doing the recipe I listed for as long as I can remember.
Hopes this helps.
Posted on 11/10/12 at 12:14 am to Cali-to-Death Valley
Thanks Cali To DV! I really appreciate it. I have always wanted to make my own Tasso because it is hard to find here as well.
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