Tasso

Chef Wil

Has anyone tried making Tasso on the egg. For those not familiar with tasso, its a smoked piece of pork meat, very lean, and used to flavor gumbo, salads, and pasta dishes to name a few.

CR

Chef Wil, I made it with a small boneless pork butt that I cured in Morton Tender Quick then smoked on BGE, with a lot of hickory, at 225° until internal temp of about 160°. Very flavorfull, a little on the salty side. Gread for adding to stews, gumbo, or soup. [p]You can find a recipe for Tasso as well as other somked meats at the following web-site.
http://www.uglybrothers.net/

Chef Wil

CR,
I plan on using pork cushion meat, whick is fatless and about the size of your fist. How long did you brine, and I plan on adding cayenne for heat, I'm sure you can use pepper with tender quik ???

djm5x9

Chef Wil:[p]Check out this link and scroll down a little . . .[p]


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Unknown

Chef Wil,
Don't think this is same as one already have.
[ul][li]hakedwhiz cook book [/ul]

Unknown

Chef Wil,
Sorry, go to page 60 or 61

CR

Chef Wil,I cure mine for 10 days in a zip-lock bag in the refridgerator; turning daily. The Tenderquick/brown sugar mixture I used is almost invisible once it is on the meat but it is working. You can add any seasonings that you desire for flavor; the Tender Quick is used for it's preseratives. Since you will be smoking at a low temp and not getting the meat much above the "danger zone" the nitrates & nitrites from the Tender Quick is essential.[p]I would start with 1 tsp. each of brown sugar and Tender Quick per pound of meat and then add other spices as desired. If you use more Tender Quick per pound yu will get an extreemly salty result.[p]Good Luck.

Unknown

Chef Wil,
here is a good site for Cajun and creole recipes:
http://www.gumbopages.com/recipe-page.html
Jim