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Tasso

Grub BloggerGrub Blogger Posts: 48
edited 10:29PM in EggHead Forum
As part of the labor day Egg-a-thon, I made some tasso along with some ribs using the grill extender. I found a bunch of conflicting advise on the web, so I called a butcher in Lafayette who told me to go with a boneless pork loin roast, rub and bbq low and slow for about 3 hours around 220. Flavor came out great, and my LSU-alum neighbor approved. Just diced some up and used as base to some white beans I am making to go along with the ribs. I think next time I will do a better job of trimming fat. It should be more lean, like 95% meat, I think. Used plenty of hickory and a little apple wood. Smell permeated house when I sautéed it in the beans pot this morn. One of the guests at my neighbor's party told me it reminded him of Chinese roast pork, which I think was a good call. I will make a batch one day with that flavor profile.

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After sitting in the fridge over night

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Comments

  • looks great

    did you cure it? i thought tasso was cured?
    have seen it in ruhlman's book but not yet done it
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  • Rubbed the pieces down spice mix (I think paprika, garlic powder, cayenne, black pepper) and salt. Then I let the meat sit in the fridge overnight before setting on the counter to bring to room temp and putting on the Egg. I forgot that Ruhlman has a tasso recipe in Charcuterie - I gotta take a look at that for next time.
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  • i think he uses pink salts, too, to give it a cured texture (beyond the salt cure).

    like i said, though. looks great
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  • He does, but it's a short cure as I recall, like four hours. I think he recommends using a pork butt, too, not the loin. I saw a Triple-D once where a guy made tasso out of the loin, cured for a lot longer than Ruhlman calls out. It still looked good.
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  • yeah. short cure because you are doing slices...
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