- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Best substitute for tasso?
Posted on 12/29/20 at 9:28 am
Posted on 12/29/20 at 9:28 am
Was going to make black eyed peas for New Years (Cajun Ninja recipe) and it calls for tasso which I do not have access to in Georgia. What type of ham would be my best bet?
9
Posted on 12/29/20 at 9:41 am to mouton
quote:
Was going to make black eyed peas for New Years (Cajun Ninja recipe) and it calls for tasso which I do not have access to in Georgia. What type of ham would be my best bet?
I'd use some good smoked sausage. It's pretty much tasso that has been ground up and shoved in a tube.
Posted on 12/29/20 at 9:43 am to mouton
Do you have access to andouille or another good smoked sausage? Either would work.
Posted on 12/29/20 at 9:44 am to mouton
I like to use andouille and smoked ham hocks in mine.
Posted on 12/29/20 at 9:45 am to Hat Tricks
I can get Wayne Jacobs delivered through Amazon by the 31th. Anybody had it before?
Posted on 12/29/20 at 9:46 am to mouton
I'm not sure what his recipe calls for, but I usually cook mine with a ham hock to add flavor (and pick the meat off the bone and add to the peas when it's falling off the bone tender) and additionally add either andouille or smoked sausage to the dish toward the end of the cook.
Posted on 12/29/20 at 9:47 am to mouton
quote:
can get Wayne Jacobs delivered through Amazon by the 31th. Anybody had it before?
Some of the best there is but honestly for black eyed peas you don't really even need that if you can get a decent smoked pork sausage of any kind at your local grocery store.
This post was edited on 12/29/20 at 9:49 am
Posted on 12/29/20 at 10:00 am to Hat Tricks
Never mind. I called Wayne Jacobs and they are currently out. 
Cant get very good sausage here. Best I can get is Savoies.
Cant get very good sausage here. Best I can get is Savoies.Posted on 12/29/20 at 10:01 am to mouton
quote:
Best I can get is Savoies.
Will be just fine for black eyed peas imo.
Posted on 12/29/20 at 10:06 am to mouton
quote:
Best I can get is Savoies.
use it.
Also I would add some slab bacon chunks
Posted on 12/29/20 at 10:14 am to mouton
quote:
Never mind. I called Wayne Jacobs and they are currently out. Cant get very good sausage here. Best I can get is Savoies.
I'm going to La Place on Thursday and was gonna pick up some while I was there. Posted on 12/29/20 at 10:21 am to Neauxla
They said they are waiting or him to make more so they may have it by then. I would give them a call.
Posted on 12/29/20 at 10:31 am to mouton
You're supposed to do a ham for Christmas & save the bones for ham broth to cook your BEPs in for NYD.
Posted on 12/29/20 at 11:37 am to mouton
Smoked turkey necks. They're better than ham hocks and will flavor dishes really good.
Posted on 12/29/20 at 4:10 pm to mouton
quote:
Wayne Jacobs
The goat tasso and andouille
Posted on 12/29/20 at 4:23 pm to mouton
You live in the Low Country. You should be making Hoppin John using Sea Island Red Peas and Carolina Gold rice.
ETA: The smoked meat is very flexible though. Bacon, ham hock, tasso, etc. it's all good.
ETA: The smoked meat is very flexible though. Bacon, ham hock, tasso, etc. it's all good.
This post was edited on 12/29/20 at 4:34 pm
Posted on 12/29/20 at 6:54 pm to mouton
I have family in GA and I have substituted smoked ham hocks in my beans before with great success.
Posted on 12/29/20 at 7:12 pm to mouton
I agree with the ham hock answers, but you can’t follow the recipe for Tasso the same way. You will need to cook the hock differently from the Tasso, but no biggie at all.
Tasso is the ham (the pig’s back leg). It’s cut into pieces, cured (which is why it’s called Tasso ham), heavily seasoned, and smoked.
You can easily make your own. Of course, the best meat is boneless fresh ham, but since that’s not regularly found in groceries, substitute Boston butt.
Look up a recipe for a ham cure. A ham cure is usually your cure (nitrite, Prague powder, etc), salt, sugar, pickling spice, and cloves. Find a bag of Prague powder at a store like Academy, and a jar of pickling spice at the grocery.
Cut your Boston butt into steaks or chunks to your liking. Make your cure. Inject the pork with the cure and let it marinate overnight. Injecting speeds up the cure and you can have your pork steaks cured overnight if you inject. Remove from the cure, season with Cajun seasoning, and smoke.
Tasso is the ham (the pig’s back leg). It’s cut into pieces, cured (which is why it’s called Tasso ham), heavily seasoned, and smoked.
You can easily make your own. Of course, the best meat is boneless fresh ham, but since that’s not regularly found in groceries, substitute Boston butt.
Look up a recipe for a ham cure. A ham cure is usually your cure (nitrite, Prague powder, etc), salt, sugar, pickling spice, and cloves. Find a bag of Prague powder at a store like Academy, and a jar of pickling spice at the grocery.
Cut your Boston butt into steaks or chunks to your liking. Make your cure. Inject the pork with the cure and let it marinate overnight. Injecting speeds up the cure and you can have your pork steaks cured overnight if you inject. Remove from the cure, season with Cajun seasoning, and smoke.
Posted on 12/30/20 at 12:54 am to SixthAndBarone
quote:Tasso is from the shoulder.
Tasso is the ham (the pig’s back leg)
Posted on 12/30/20 at 1:26 pm to mouton
There is none
This post was edited on 12/30/20 at 3:33 pm
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News