tasso finished

Chef Wil

<p />here is whats left after the cannibals visited, started with 30 lbs. of meat and had to hide the last of about 20 lbs. This is a cured product. Last week I did an uncured version. I prefer the uncured for taste, texture and aroma.

Boccie

Chef Wil,[p]Thats still quite a pile of meat! I bet you could package that and send it to all the forum folks as Christmas gifts! heh heh... hint hint[p]Happy Holidays!

Chef Wil

Boccie,
yep sure could....BUT.........I'm not.........hehehehehe

Unknown

Chef Wil,[p]AWWW, and you promised me!

Bob V

I was going to fix some over the holidays, but using the cure. Chef Wil - if you like the uncured better, how long do you keep the meat in the rub? Which recipe are you using?[p]Thanks - Bob[p](there are three ways to be a Cajun: by blood, by marriage, and by the back door)

Chef Wil

Bob V,
I used 1 tbsp per pound of tender quik
2 tbsp per pound rub (g'rilla)
1 tbsp brown sugar
then on the grill at 160 until internal was 160[p]the other was 3 tbsp per pound of just rub, let sit for 1 hour, then on the grill at 200 until 160

ToyCollector

Chef Wil,[p]Sorry, have to ask, what is Tasso? What kind of meat is it made of?

Chef Wil

ToyCollector,
tasso is a smoked piece of meat, usually cured but not always, diced, sliced, small chunks and used in gumbo, jambalaya, soups, salads, pastas, etc.....moreso for added smoked flavor. I used what is called pork cushion meat, fist sized with hardly any fat.

ToyCollector

Chef Wil,[p]Thanks.

Unknown

Chef Wil,
Mais ca c'est jolie, oui. You're making me hungry. Think i'll fire up the Egg. It's turkey time!