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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: 21 August 2018 at 21:12


Topic: Tasso
Posted By: Percebes
Subject: Tasso
Date Posted: 02 December 2014 at 11:31

Making Tasso Tomorrow


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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
- 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.


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 MurrayThumbs Up

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Go ahead...play with your food!


Posted By: Percebes
Date Posted: 03 December 2014 at 15:24
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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http://s1183.photobucket.com/user/omega505/media/PC031400_zpsa03672f3.jpg.html">


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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
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">


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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
Ready to cryovac and age a few days to soften
http://s1183.photobucket.com/user/omega505/media/PC061429_zps3f67c150.jpg.html">


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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
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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Posted By: Percebes
Date Posted: 05 December 2014 at 18:09
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.


Posted By: TasunkaWitko
Date Posted: 05 December 2014 at 18:20
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! Beer


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Posted By: Percebes
Date Posted: 05 December 2014 at 19:22
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">



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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
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
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http://s1183.photobucket.com/user/omega505/media/PA300698_zpsa7b021e3.jpg.html">


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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
Duck Tasso
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http://s1183.photobucket.com/user/omega505/media/P1120797_zpse59326d9.jpg.html">


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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
Squirrel Tasso
http://s1183.photobucket.com/user/omega505/media/P2060876_zpsbd59a2fb.jpg.html">

















JK


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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
Shocked

Embarrassed


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Posted By: Percebes
Date Posted: 06 December 2014 at 11:15
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.


Posted By: Percebes
Date Posted: 01 June 2018 at 12:45
https://postimg.cc/image/trkrcp69l/">

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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.



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