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Message
re: Making Tasso
Posted on 3/27/20 at 2:45 pm to Tadey
Posted on 3/27/20 at 2:45 pm to Tadey
Just to update everyone after getting some pink salt and deciding on my process, I have found and decided to try the following recipe (Uses Brine and Seasoning from Paul Prudhomme and a cure from Butcher Merle Ellis):
Pickling Brine:
5 cups (40 oz) water
1/2 cup (5 oz) table salt
2 Tbsp plus 1 tsp (1 oz) white granulated sugar
5 tsp (1 oz) cure, Prague powder #1 or pink salt (saltpeter)
Chef Paul Prudhomme's Tasso Seasoning
1 Tbsp plus 1 tsp table salt
1 Tbsp plus 2 tsp white granulated sugar
4 Tbsp ground black pepper
2 Tbsp plus 1 tsp ground white pepper
2 Tbsp plus 1 1/4 tsp ground red pepper (preferably cayenne)
3 Tbsp garlic powder
2 Tbsp plus 1 tsp onion powder
2 Tbsp plus 1 3/4 tsp cumin
2 Tbsp plus 2 1/2 tsp paprika
1 Tbsp plus 2 1/4 tsp gumbo filet (optional)
Instructions:
Cut raw pork butt into strips about 1 1/2 inches to 1 3/4 inches thick.
Mix up water, table salt, sugar and cure (Pink Salt - salt peter) into a pickling brine until everything is dissolved.
Place sliced pork strips in pickling brine and cure for two days, in a covered container, in the fridge.
Remove pork strips from cure brine and rinse well and pat dry.
Roll the strips of cured pork in the the Chef Paul Prudhomme's Tasso Seasoning mix coating the meat completely, and pat it into the meat well.
Let the seasoned meat sit, covered, in the refrigerator for three days to marinate.
Smoke marinated pork strips slowly to an internal temperature of 165-F using hickory chips. About 8 to 12 hours.
I will post back with pictures in a week or so.
Pickling Brine:
5 cups (40 oz) water
1/2 cup (5 oz) table salt
2 Tbsp plus 1 tsp (1 oz) white granulated sugar
5 tsp (1 oz) cure, Prague powder #1 or pink salt (saltpeter)
Chef Paul Prudhomme's Tasso Seasoning
1 Tbsp plus 1 tsp table salt
1 Tbsp plus 2 tsp white granulated sugar
4 Tbsp ground black pepper
2 Tbsp plus 1 tsp ground white pepper
2 Tbsp plus 1 1/4 tsp ground red pepper (preferably cayenne)
3 Tbsp garlic powder
2 Tbsp plus 1 tsp onion powder
2 Tbsp plus 1 3/4 tsp cumin
2 Tbsp plus 2 1/2 tsp paprika
1 Tbsp plus 2 1/4 tsp gumbo filet (optional)
Instructions:
Cut raw pork butt into strips about 1 1/2 inches to 1 3/4 inches thick.
Mix up water, table salt, sugar and cure (Pink Salt - salt peter) into a pickling brine until everything is dissolved.
Place sliced pork strips in pickling brine and cure for two days, in a covered container, in the fridge.
Remove pork strips from cure brine and rinse well and pat dry.
Roll the strips of cured pork in the the Chef Paul Prudhomme's Tasso Seasoning mix coating the meat completely, and pat it into the meat well.
Let the seasoned meat sit, covered, in the refrigerator for three days to marinate.
Smoke marinated pork strips slowly to an internal temperature of 165-F using hickory chips. About 8 to 12 hours.
I will post back with pictures in a week or so.
Posted on 4/1/20 at 8:52 am to Tadey
Tasso is loaded in the smoker. Stay tuned.
Posted on 4/1/20 at 4:24 pm to Tadey
Here’s what I ended up with. It is delicious and I made a smaller batch about ~3.5lb since it was my first time. Came out great.
Posted on 4/5/20 at 4:33 pm to Tadey
What temp did you set your smoker to achieve internal temp to 165for the Tasso? 200 degrees?
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