Tasso

Grub Blogger

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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Humphrey Chimpden Earwicker

looks great

did you cure it? i thought tasso was cured?
have seen it in ruhlman's book but not yet done it

Grub Blogger

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.

Humphrey Chimpden Earwicker

i think he uses pink salts, too, to give it a cured texture (beyond the salt cure).

like i said, though. looks great

Jeffersonian

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.

Humphrey Chimpden Earwicker

yeah. short cure because you are doing slices...