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Started By
Message
My quick and dirty tasso recipe,not really that quick.
Posted on 4/1/14 at 10:03 pm
Posted on 4/1/14 at 10:03 pm
I started out with 34 pounds of Boston butt. Trimmed the fat and cubed.
3
Posted on 4/1/14 at 10:11 pm to TIGER2
For this amount,I used 1.5oz of curing salt,10 cups of Cajun seasoning,1.5 cups of sugar,and 1 cup of liquid smoke.
Posted on 4/1/14 at 10:20 pm to TIGER2
Mix well and let sit in cooler for 24 hours. Next pull out of cooler and get tasso above 40 degrees for three hours. The curing salt won't do it's job if it is 40 or below.
Posted on 4/1/14 at 10:22 pm to BRgetthenet
Will post more pics after it is cooked. Thursday is my best guess.
Posted on 4/1/14 at 10:30 pm to TIGER2
Good deal.
Posted on 4/1/14 at 10:36 pm to TIGER2
200-225 on smoker?
Posted on 4/1/14 at 10:37 pm to Mike da Tigah
quote:
Pink salt only?
I also used regular salt and a small amount of sugar. If you are asking about the cooking,then yes. It will be cooked in an oven.
Posted on 4/3/14 at 4:12 pm to TIGER2
any update pics?
Posted on 4/4/14 at 7:27 am to zztop1234
Bump
Posted on 4/4/14 at 7:31 am to TIGER2
Your pic of your 34 pound butts weighing in at 20 confuses the hell out of me 
Posted on 4/4/14 at 7:41 am to tigerfoot
Had a total of four butts,just took pics of two. 
Posted on 4/4/14 at 7:47 am to tigerfoot
quote:
tigerfoot
Your pic of your 34 pound butts weighing in at 20 confuses the hell out of me
washitaw parish public edjakashun rears it's ugly head, again...
Posted on 4/4/14 at 8:15 am to Ole Geauxt
quote:
washitaw parish public edjakashun
You cant get nothing past us.
Of course it took me 7 years to figure out why they called it 'free gas', the actual sheet of plywood with free gas written on it was too subtle of a clue.
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