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.