Tasso
Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Curing of Meats, Charcuterie and Smokehouse Specialties
Forum Discription: From basic sausages and smoked bacon to specialised meat products such as cured hams or other charcuterie, this is the place to discus it!
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4269
Printed Date: 26 March 2026 at 18:04
Topic: Tasso
Posted By: Percebes
Subject: Tasso
Date Posted: 02 December 2014 at 11:31
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Making Tasso Tomorrow ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Replies:
Posted By: AK1
Date Posted: 02 December 2014 at 17:48
| Got my popcorn ready! |
Posted By: Percebes
Date Posted: 02 December 2014 at 19:37
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- Making Pork Tasso from a Coppa
------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: Hoser
Date Posted: 03 December 2014 at 03:23
Can't wait to see the outcome of this one......I'll ice down the beers Murray ------------- Go ahead...play with your food! |
Posted By: Percebes
Date 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 http://s1183.photobucket.com/user/omega505/media/PC031391_zpsde47d90d.jpg.html">  http://s1183.photobucket.com/user/omega505/media/PC031394_zps07e6b257.jpg.html">  http://s1183.photobucket.com/user/omega505/media/PC031395_zps5d74024d.jpg.html">  http://s1183.photobucket.com/user/omega505/media/PC031398_zps9cb3bc9f.jpg.html">  http://s1183.photobucket.com/user/omega505/media/PC031399_zpsc573e68e.jpg.html">  http://s1183.photobucket.com/user/omega505/media/PC031400_zpsa03672f3.jpg.html">  ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: Percebes
Date Posted: 04 December 2014 at 15:44
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Cut Tasso from the Cryovac and placed on Bacon Hooks http://s1183.photobucket.com/user/omega505/media/PC041402_zps3ad9acac.jpg.html">  http://s1183.photobucket.com/user/omega505/media/PC041404_zps04bb2d99.jpg.html">  Hung in the smoker with my Pro Q providing the smoke-Oak http://s1183.photobucket.com/user/omega505/media/PC041406_zpsf2e46322.jpg.html">  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. http://s1183.photobucket.com/user/omega505/media/PC061428_zps5aebbc24.jpg.html">  ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: Percebes
Date Posted: 05 December 2014 at 10:01
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Ready to cryovac and age a few days to soften http://s1183.photobucket.com/user/omega505/media/PC061429_zps3f67c150.jpg.html">  ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: TasunkaWitko
Date 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? ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Percebes
Date 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  ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: TasunkaWitko
Date 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!  ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Percebes
Date Posted: 05 December 2014 at 19:22
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A few pics of my most recent tasso http://s1183.photobucket.com/user/omega505/media/PC071449_zps7b3321a2.jpg.html">  http://s1183.photobucket.com/user/omega505/media/PC071451_zpsa59e7a1b.jpg.html">  ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: Percebes
Date Posted: 05 December 2014 at 20:16
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Turkey Leg Tasso http://s1183.photobucket.com/user/omega505/media/PA300690_zps8f005c36.jpg.html">  http://s1183.photobucket.com/user/omega505/media/PA300692_zps55d22c26.jpg.html">  Sliced Turkey Tasso- amazing brunoised over Homemade Mac & Cheese http://s1183.photobucket.com/user/omega505/media/PA300696_zps0c0c21d9.jpg.html">  http://s1183.photobucket.com/user/omega505/media/PA300698_zpsa7b021e3.jpg.html">  ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: Percebes
Date Posted: 05 December 2014 at 20:25
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Duck Tasso http://s1183.photobucket.com/user/omega505/media/P1120805_zpscc53fb0c.jpg.html">  http://s1183.photobucket.com/user/omega505/media/P1120795_zps6f5fbb84.jpg.html">  http://s1183.photobucket.com/user/omega505/media/P1120797_zpse59326d9.jpg.html">  ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: Percebes
Date Posted: 05 December 2014 at 20:29
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Squirrel Tasso http://s1183.photobucket.com/user/omega505/media/P2060876_zpsbd59a2fb.jpg.html">  JK ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: TasunkaWitko
Date Posted: 05 December 2014 at 20:47
 ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Percebes
Date 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 ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: Percebes
Date Posted: 01 June 2018 at 12:45
https://postimg.cc/image/trkrcp69l/">
------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |