Tasso temps?

Unknown

I've had some good looking Tasso sitting in it's rub in a Foodsaver bag for a week now.[p]Since I got up early this morning (and we're leaving for a short while tomorrow) I figured I'd toss this stuff on the Egg at about
4:30 this morning.[p]I made mine from a #7 butt, cut into thick strips and HEAVILY peppered rub.[p]I've seen references to pulling this off at an internal of 165. [p]Now, since thats just *before* the common plateau for a pork butt, my question is this: Is this a common temp for Tasso to be "done"? If so, is that to keep it together in gumbos and such?[p]That would make sense to me. I just wanted to check with y'all as most folks up here in the Pacific Northwest seem to think that Tasso is something you hang from your rear view mirror, or maybe from the shade of a gaudy lamp.[p]Thanks all,
bc

Stogie

bc,[p]I have never measured the temps before....the pieces tend to be pretty thin and I am not able to get an accurate reading. I cut mine into strips that are about as wide as a finger.[p]I smoke mine for 5 hours at between 160-200º, I start with a lower temp and work up to the higher temps at the end of the cook.[p]I also use pork loin...it is much easier to dry because it is so lean.[p]Stogie

Unknown

Stogie,
Yeah, I can see how temps at that size would be not only hard to get, but useless if you did![p]I'm not sure if I made these strips too big or not, but I've got some as large as an inch and a half, with most at about an inch thick.[p]I had to go show up to work eventually (blast!) so I had my wife pull all the chunks off at just over 165.[p]So it looks like I'll end up with slightly over done pork, instead of almost dried pork. I *think* this is what I wanted. I guess we'll see when I start cooking with these puppies.[p]Now I know red beans 'n rice is 'sposed to have pickle meat, not Tasso, but thats where this batch going first anyway! I'll let the forum know how it goes...[p]Good cookin all,
bc