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Tasso |
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Percebes 
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Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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 Topic: TassoPosted: 02 December 2014 at 11:31 |
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Making Tasso Tomorrow |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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AK1
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Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Posted: 02 December 2014 at 17:48 |
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Got my popcorn ready!
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Percebes
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Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Posted: 02 December 2014 at 19:37 |
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- Making Pork Tasso from a Coppa
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Hoser
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Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 03 December 2014 at 03:23 |
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Can't wait to see the outcome of this one......I'll ice down the beers Murray
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Go ahead...play with your food!
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Percebes
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Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Posted: 03 December 2014 at 15:24 |
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Prepped the Coppa for Tasso by splitting into 4 equal thickness strips in this case approx 1 1/2" each.
Made my rub and applied . Cryovac-ed and will refrigerate overnight. Ready for the smoker in the morning       |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Percebes
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Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Posted: 04 December 2014 at 15:44 |
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Cut Tasso from the Cryovac and placed on Bacon Hooks
  Hung in the smoker with my Pro Q providing the smoke-Oak  I set the thermometer to buzz at 152F Ran smoker at 120F for 2 hours no smoke-Then started applying smoke raising cabinet temps 10F every hour until a max cabinet of 180F until internal temps reach 152F. Pic is part way through the process showing an internal of 111F at the time.  |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Percebes
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Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Posted: 05 December 2014 at 10:01 |
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Ready to cryovac and age a few days to soften
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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Posted: 05 December 2014 at 17:54 |
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Looks good - and I mean REALLY good!
But in Montana, we've never really heard of Tasso ~ what exactly is it?
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Percebes
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Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Posted: 05 December 2014 at 18:09 |
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Tasso is a spicy cured pork used in Cajun cooking.
I do not believe that that many people eat it out of hand. It is an essential ingredient as a flavoring agent in Jambalaya. But at my house, I love the flavor so much that I have Tasso-ed almost every meat that is available. Because the meat is thin and cut in 1 1/2" -2" strips, it cures very quickly and is ideal to spice today and smoke cook tomorrow. http://www.wisegeek.com/what-is-tasso.htm I have a favorite recipe if required 
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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TasunkaWitko
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Posted: 05 December 2014 at 18:20 |
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I'm very intrigued - sooner or later, I'll be grabbing a chunk o'pig to try this!
Please do feel free to post the recipe any time - might as well give folks an opportunity to try it!
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Percebes
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Posted: 05 December 2014 at 19:22 |
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A few pics of my most recent tasso
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Percebes
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Posted: 05 December 2014 at 20:16 |
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Turkey Leg Tasso
  Sliced Turkey Tasso- amazing brunoised over Homemade Mac & Cheese   |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Percebes
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Posted: 05 December 2014 at 20:25 |
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Duck Tasso
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Percebes
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Posted: 05 December 2014 at 20:29 |
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Squirrel Tasso
 JK |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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TasunkaWitko
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Posted: 05 December 2014 at 20:47 |
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Percebes
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Posted: 06 December 2014 at 11:15 |
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A good Tasso recipe can be found on the Len Poli Site listed under Salt and Brine Cured Meats
http://lpoli.50webs.com/Sausage%20recipes.htm |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Percebes
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Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Posted: 01 June 2018 at 12:45 |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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