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Tasso Ham Brussel Sprouts
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gonefishin View Drop Down
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    Posted: 27 November 2013 at 13:18
Tasso Ham Brussel Sprouts


  Fresh Brussels, Lemon, Fresh Garlic, Sage, Bay leaves, Salt, pepper, Red Pepper Flakes, Tasso Ham, Butter - Cook covered or wrapped in foil at 350f 45 min or until tender...then serve or place in uncovered dish and return to 400f oven to caramelize a bit

  



This time I used bacon instead of Tasso ham, and added some piquin peppers

add ingredients then mix

I'm bringing these over my moms house for Thanksgiving, so a disposable pan will do!

no finished product on these...yet
Enjoy The Food!
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 November 2013 at 09:40
Dan.

Looks wonderful ... Of course, healthy too !

Hope you are having a lovely Thanksgiving.

Thank you for posting.
Margaux.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin View Drop Down
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thanks Margi...have a wonderful weekend!
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it looks great to me, dan - A wonderful feast! 

i've always wondered what "tasso ham" is, though?
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gonefishin View Drop Down
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Originally posted by TasunkaWitko TasunkaWitko wrote:

it looks great to me, dan - A wonderful feast! 

i've always wondered what "tasso ham" is, though?

  Tasso ham makes for a great ingredient.  It's just a cured, spicy smoked piece of pork butt (or other part).   Think buckboard bacon with a spicy cajun blend of spices and black pepper.
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But, unfortunately Ron, it's not for the likes of Melissa or Friend Wife. Tasso is more than just spicy. It's fairly hot.

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gonefishin View Drop Down
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Originally posted by HistoricFoodie HistoricFoodie wrote:

But, unfortunately Ron, it's not for the likes of Melissa or Friend Wife. Tasso is more than just spicy. It's fairly hot.


   The beauty of making your own Tasso!
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 02 December 2013 at 04:24
Bring on the heat baby! 
I love my sprouts and this looks like a great way to serve them Thumbs Up
Go ahead...play with your food!
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I'd eat that!

Tasso is not something I can get around here though.  Is it something I could make easily?
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Originally posted by AK1 AK1 wrote:

I'd eat that!

Tasso is not something I can get around here though.  Is it something I could make easily?

  Very easy.  If you feel there is too much cayenne, either reduce the spice or increase the amount of shoulder rubbed with it.


Tasso Ham

Based on recipe on Charcuterie:see link above

  • 1 kg pork shoulder sliced 1″ thick
  • 200 grams kosher salt
  • 100 grams sugar
  • 20 grams pink salt
  • 15 grams white pepper
  • 10 grams cayenne
  • 3 grams dried marjoram
  • 12 grams allspice

    • Step One: Combine sugar, salt, and pink salt in a pan for dredging.


    Pork Shoulder in the Cure

    Step Two: Cut pork shoulder into 1 1/2″ cuts and dredge them in the mixture of sugar, salt, and pink salt. Let cure for four hours. Rinse.

    Step Three: Grind remaining spice mixture.


    Cured Pork Dredged in Spice Mix

    Step Four: Dredge the cured pork in the spice mixture. Let sit for a couple of hours to dry.

    Step Five: Hot smoke until internal temperature of meat reaches 155 degrees.

    Step Six: When meat is cool, store in freezer until ready to use.
    Enjoy The Food!
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    Percebes View Drop Down
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    Originally posted by gonefishin gonefishin wrote:

    Originally posted by AK1 AK1 wrote:

    I'd eat that!

    Tasso is not something I can get around here though.  Is it something I could make easily?

      Very easy.  If you feel there is too much cayenne, either reduce the spice or increase the amount of shoulder rubbed with it.


    Tasso Ham

    Based on recipe on Charcuterie:see link above

  • 1 kg pork shoulder sliced 1″ thick
  • 200 grams kosher salt
  • 100 grams sugar
  • 20 grams pink salt
  • 15 grams white pepper
  • 10 grams cayenne
  • 3 grams dried marjoram
  • 12 grams allspice

    • Step One: Combine sugar, salt, and pink salt in a pan for dredging.


    Pork Shoulder in the Cure

    Step Two: Cut pork shoulder into 1 1/2″ cuts and dredge them in the mixture of sugar, salt, and pink salt. Let cure for four hours. Rinse.

    Step Three: Grind remaining spice mixture.


    Cured Pork Dredged in Spice Mix

    Step Four: Dredge the cured pork in the spice mixture. Let sit for a couple of hours to dry.

    Step Five: Hot smoke until internal temperature of meat reaches 155 degrees.

    Step Six: When meat is cool, store in freezer until ready to use.
    I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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    Points: 449     		Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 09 April 2016 at 08:23
    Maybe it is just me , but the spice and cure amounts in the Tasso Recipe seem more appropriate for a 10 kg Batch
    I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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