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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?
Posted on 4/5/20 at 9:33 pm to Tadey
Looks like Tasso. See, curing and smoking is not difficult, hope you keep on doing it.
Posted on 4/5/20 at 10:54 pm to SixthAndBarone
Ok, need a question answered. How would one define Tasso to someone who’s never had it? I love it, but I don’t know enough explain to someone what it is or how it’s made.
Posted on 4/6/20 at 7:52 am to SlickRick55
It is effectively smoked ham jerky. It is well seasoned pork that is smoked. It can be made from different cuts of meat but it is usually cushion or butt.
Posted on 9/9/22 at 5:17 pm to Tadey
I’ve got some rib tips in the freezer. Can I make some suitable Tasso out of rib tips?
Posted on 9/9/22 at 5:31 pm to HonoraryCoonass
Tasso Ham is made from the ham, which is lean boneless meat. Cure it, season it, and smoke it.
Can you make it with rib tips? Sure. You’ll have cured seasoned and smoked meat. It’s not going to be the traditional lean ham, but it will give you the same concept. You may just need to use it a bit differently if it’s bony and fatty, but you can still use it.
Can you make it with rib tips? Sure. You’ll have cured seasoned and smoked meat. It’s not going to be the traditional lean ham, but it will give you the same concept. You may just need to use it a bit differently if it’s bony and fatty, but you can still use it.
This post was edited on 9/9/22 at 5:32 pm
Posted on 9/10/22 at 7:16 pm to SixthAndBarone
I agree with Sixth. I’ll bet a good application would be in white beans or a sauce piquant where that extra fat would render into the “stew”.
Posted on 9/11/22 at 3:38 am to SixthAndBarone
I have a batch using chicken breasts following the recipe from here:
Tasso from Mecca
Tasso from Mecca
Posted on 9/11/22 at 11:32 am to LSUOFFSHORE
I don’t understand why you’d use chicken breast. Was it just to eat the breast, or are you using chicken breast in dishes to add spices and smoke flavor?
Also, I don’t get why that recipe wouldn’t cure the pork.
Also, I don’t get why that recipe wouldn’t cure the pork.
Posted on 9/13/22 at 9:06 am to SixthAndBarone
Using chicken because in my current location pork is about as acceptable as alcohol…
Posted on 9/13/22 at 11:47 am to LSUOFFSHORE
Got an Ossabaw Hog donated to the program for charcuterie making...
Maybe we'll make some tasso?
Maybe we'll make some tasso?
Posted on 9/13/22 at 2:18 pm to LSUOFFSHORE
Well now Chicken makes sense.
Posted on 9/13/22 at 2:43 pm to BigDropper
That’s a nice donation. Curious… is it from the Ossabaw line of hogs or actually from the island?
Posted on 9/13/22 at 2:59 pm to Professor Dawghair
It's from the Ossabaw heritage. I believe she was raised Indiana.
The breeder who donated her, sells pigs to high-end restaurants and chefs in the Atlanta area. Linton Hopkins bought two this go round.
The breeder who donated her, sells pigs to high-end restaurants and chefs in the Atlanta area. Linton Hopkins bought two this go round.
Posted on 9/13/22 at 3:15 pm to BigDropper
Thanks. Very interesting. That’s some high end pigs.
Posted on 9/13/22 at 5:14 pm to Professor Dawghair
They run $6-$7/pound. This sow was #120 dressed. She's curing in about 9 different iterations of salumi.
Here's the list.
2 x guanciale (jowl)
2 x coppa (neck/shoulder/loin)
2 x spalla (shoulder)
#3 lardo (back fat)
2 x lonza (loin)
2 x pancetta (belly)
1 x prosciutto (ham)
1 x culatello (ham)
1 x speck (ham)
Should start to transfer some of the smaller cuts to the curing chamber next week.
Here's the list.
2 x guanciale (jowl)
2 x coppa (neck/shoulder/loin)
2 x spalla (shoulder)
#3 lardo (back fat)
2 x lonza (loin)
2 x pancetta (belly)
1 x prosciutto (ham)
1 x culatello (ham)
1 x speck (ham)
Should start to transfer some of the smaller cuts to the curing chamber next week.
Posted on 9/13/22 at 5:33 pm to BigDropper
quote:
Ossabaw
Baw. Hehe
Posted on 9/13/22 at 5:33 pm to BigDropper
quote:
2 x guanciale (jowl)
I would love to find a guanciale source for pasta carbonara. I’ve searched online but never pulled the trigger.
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