Tasso

[Dean154]

I’m doing a batch of Tasso cut from an 8 lb. butt. going into the fridge to cure for one week. I’ll smoke next Thursday or Friday.

cure:

• 4 tbs. Sweet paprika
• 4 tbs. Morton’s Kosher Salt
• 1 tbs. smoked paprika
• 1 tbs. ground Cobanero pepper
• 2 tbs. onion powder
• 2 tbs. granulated garlic
• 1 tbs. dark brown sugar
• 1 tbs. granulated white sugar
• 1 tbs. chipotle powder
• 1 tbs. black pepper
• 1 tbs. dried marjoram
• 1 tsp. ground cloves
• 1 tsp. ground nutmeg
• 1 1/2 tsp. pink curing salt

[Jfrosty27]

That’s going to be great! Keep us posted please.

[hoovarmin]

Following

[jfmorris]

I love love love Tasso. I've made it several times, and while I know you are supposed to use it as a seasoning meat, I slice it and make Tasso sandwiches, like I would use pastrami.

I have several butts in the freezer. I see a batch of Tasso in my near future. Thanks for the inspiration!

[Dean154]

It's awesome on breakfast sandwiches. I had it on one in New Orleans once and do it at home all the time now. The funny thing is I bought a butt for $0.47 lb on closeout at Kroger but didn't have the freezer space and didn't have time to smoke this week, so I was going to grind it and make bratwurst but a friend texted and asked when I was going to make tasso next so I pivoted.

[jfmorris]

Dean154 I just pulled a butt out of the deep freeze and moved it to thaw in the fridge for a couple days. I then plan to cut it into chunks and cure it for Tasso and smoke it once its cured.

[58limited]

Looks great! Followed

[bbqLuv]

I have no idea what Tasso are.
What are they?

[bbqLuv]

Thank you all

[DaveD]

Same, I'd heard the word and knew it was pork, but that was it. Will watch and learn

[WayneT]

Yes, what fzxdoc said!

[jfmorris]

My favorite tasso recipe so far is one posted by another member Anton32828, here:

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/pork-recipes/541825-wet-cured-tasso-cajun-seasoned-ham#post541825

That recipe is a wet cure. I don't see any water in the recipe at the top of this discussion, so assume it is a dry cure, unless Dean154 has more info in that regards...

[58limited]

I have made that recipe twice and it is great! I'm going to try Dean154 's recipe next and compare the two.

[Redwng]

I like using it with some potatoes for breakfast, kind of like a tasso hash. We do enjoy it.

[Dean154]

Life got in the way and it ended up curing for 10 days, sorry for the delay. Going on the WSM shortly. Pics later.

Oh, yes it is a dry cure. I'm curious about the wet cure. I’ll try next time.

[Willy]

Would a pork loin work for tasso or is the fat in the butt key?

[Dean154]

I'm not sure. I've thought about trying it.

[Dean154]

It is done. Eleven day cure. Smoked with pecan and apple woods.

[58limited]

I'm finally getting around to making this version of Tasso. I was going to use my Fiery Pepper Powder since I'm not familiar with Cobanero peppers but after researching them I went ahead and ordered some - they seem like a spicier smoked pepper, kinda like chipotle but hotter. They smell great and have a pretty good kick to them.

9 lb bone in pork butt is thawing right now and will get thick sliced a little later. I'll smoke it early next week.

Dean154 Did you use all of the rub on the 8 lbs of pork that you cured?

EDIT: Nevermind, it seemed like a lot of curing rub until I actually started to use it on the 8lbs of pork butt, then I got worried that I might not have enough. I did; maybe a half handful was left but I spread it out over the top of all the meat.

[58limited]

After 7 days of dry brining I smoked the Tasso today. It is very well seasoned and tasty. Yield was 18 pieces of Tasso, all vacuum sealed and in the freezer.Thanks for posting the recipe Dean154

For all of you BBQ nerds: Bayou Classic Cypress Grill Kamado with lump charcoal. Hickory and mesquite wood chunks used for smoke. 225^o for 2 hours and it was done, meat was about 165^o - 170^o when done.

[Sweaty Paul]

Well done!