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Have you made your own tasso?
Posted on 4/29/23 at 7:57 pm
Posted on 4/29/23 at 7:57 pm
Where I live in east Tennessee, I can find at least eight different kinds of Andouille and of them, I like at least three.
But I haven't found tasso anywhere short of mail order.
When I checked out Emeril's cookbook Louisiana real and rustic from the library, I found his how to hot smoke your own tasso. I have a smoker and we just cut down part of an apple tree, so I can make some quality smoke and do it hot.
Has anyone followed his recipe or maybe found an even better one?
But I haven't found tasso anywhere short of mail order.
When I checked out Emeril's cookbook Louisiana real and rustic from the library, I found his how to hot smoke your own tasso. I have a smoker and we just cut down part of an apple tree, so I can make some quality smoke and do it hot.
Has anyone followed his recipe or maybe found an even better one?
2
Posted on 4/30/23 at 7:39 am to real turf fan
Yes. It’s very easy.
First, take fresh pork ham (preferred) or pork shoulder (Boston butt) and slice it into steak-sized pieces.
Make a ham brine and cure it. Let it sit in the brine for a few days to soak the brine in.
Then remove from the brine and season it with Cajun seasoning. Then smoke it.
Ham Brine/Cure
1 gallon water
1 and 1/2 cups sugar
1 cup salt
1 jar pickling spice
2 tablespoons Prague powder #1
First, take fresh pork ham (preferred) or pork shoulder (Boston butt) and slice it into steak-sized pieces.
Make a ham brine and cure it. Let it sit in the brine for a few days to soak the brine in.
Then remove from the brine and season it with Cajun seasoning. Then smoke it.
Ham Brine/Cure
1 gallon water
1 and 1/2 cups sugar
1 cup salt
1 jar pickling spice
2 tablespoons Prague powder #1
Posted on 4/30/23 at 7:43 am to real turf fan
5 LBS Pork
Wet brine
1/2 cup Worcestershire
1 tablespoon Tabasco
brush on pork prior to adding dry rub
Dry Rub
2.5 tbsp salt
2 tbsp cayenne
4 tbsp paprika
1.5 tbsp garlic powder'
2 tbsp black pepper
1 tbsp white pepper
1 tbsp brown sugar
1 tsp Instacure #1
Allow to cure 5-7 days
Smoke using pecan wood to 150 IT
Tasso on left, smoked jalapeno cheddar sausage on right
Wet brine
1/2 cup Worcestershire
1 tablespoon Tabasco
brush on pork prior to adding dry rub
Dry Rub
2.5 tbsp salt
2 tbsp cayenne
4 tbsp paprika
1.5 tbsp garlic powder'
2 tbsp black pepper
1 tbsp white pepper
1 tbsp brown sugar
1 tsp Instacure #1
Allow to cure 5-7 days
Smoke using pecan wood to 150 IT
Tasso on left, smoked jalapeno cheddar sausage on right
This post was edited on 4/30/23 at 8:12 am
Posted on 5/1/23 at 9:36 am to EastCoastCajun
quote:what cut? previous post says shoulder. but yours doesnt look like shoulder cuts.
5 LBS Pork
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