Equal parts MTQ and Sugar (well, a Sugar substitute). Rubbed on 2 one pound pork shoulder 'steaks', separated w/ a bit of parchment paper, and into the fridge for the night.
(https://lh3.googleusercontent.com/_CbvAIVzmFFM/TWhwz7-nz-I/AAAAAAABUwQ/AIJm2mgNp7I/s800/20110225210423.jpg)
(https://lh6.googleusercontent.com/_CbvAIVzmFFM/TWhw1xeutoI/AAAAAAABUwY/COaMP1lvylk/s800/20110225210459.jpg)
Stay tuned... :D
Looking forward to the "stay tuned"
Looking very good!
To Be Continued!
Looks interesting so far!!
The next morning... Nothing like a little TenderQuick with your coffee!
(https://lh4.googleusercontent.com/_CbvAIVzmFFM/TWkV3MPuQOI/AAAAAAABUw8/0G3Aa7xdQbE/s800/IMGP2198.JPG)
Time for the rub. I combined 2 recipes from Nepas and Stickbowcrafter (his is from Charcuterie).
(https://lh3.googleusercontent.com/_CbvAIVzmFFM/TWkV6df4tzI/AAAAAAABUxE/dVmVIcbSKrs/s800/IMGP2202.JPG)
Roughly equal parts of the white/black peppers, marjoram and allspice. Then 1/2 parts of the garlic powder, hot paprika, and Soileau's for good measure. And then just a few heavy shakes of cayenne.
(https://lh5.googleusercontent.com/_CbvAIVzmFFM/TWkV_FgjLXI/AAAAAAABUxM/VJyEUYinpac/s800/IMGP2205.JPG)
Rub a dub dub.
(https://lh4.googleusercontent.com/_CbvAIVzmFFM/TWkWCg1UNoI/AAAAAAABUxY/Brhw9NSc5-Y/s800/IMGP2208.JPG)
And into the MAK on 'smoke'. Going for an IT of 150°.
We'll check back later..
The boy goes to New Orleans for a long weekend and returns home a coonass! :D Looking good Pat. That tasso is going to be some kind of good!
You gonna tell 'em about that book you ordered this week? ;)
I'm telling ya he came back transformed!
And, we're done..
(https://lh4.googleusercontent.com/_CbvAIVzmFFM/TWkz6xnLxAI/AAAAAAABUyM/xhnnXR5dpyQ/s800/IMGP2225.JPG)
Foiled and resting in a cooler for a bit.
Never cured my Tasso before - does it make an appreciable difference?
Looks good
Quote from: Ka Honu on February 26, 2011, 09:21:35 AM
Never cured my Tasso before - does it make an appreciable difference?
I think it gives it that 'hammy' element.. This is the first time I've tried it.
The original recipes called for a 4 hour cure, but I let it go overnight to really 'ham' it up. I did give it a soak this morning while I was mixing up the rub, so we'll see how salty it ends up.
Quote from: KyNola on February 26, 2011, 08:34:20 AM
The boy goes to New Orleans for a long weekend and returns home a coonass! :D
That's what I was going to call it... Coon@ss Buckboard Bacon.
Maybe I'll try it with a loin next time, but cure for a week. Canadian Coon@ss Bacon!
Quote from: KyNola on February 26, 2011, 08:34:20 AM
You gonna tell 'em about that book you ordered this week? ;)
I saw this book down in New Orleans, but it was $$ and most likely would have put my luggage over the weight limit.
(http://images.barnesandnoble.com/images/9950000/9958448.jpg)
I found it for $40 from B&N.com w/ free shipping. ;)
Looks and sounds good.
I've been meanin to try my hand at makin some of that Tasso but I thought you had to dry age it.
The Folse book has been on my list for a while - maybe SWMBO will get it for my birthday.
WOW does this stuff have a punch. Found it's way into a few scratches on my finger I didn't know about either. :o :o
(https://lh4.googleusercontent.com/_CbvAIVzmFFM/TWlkC8_PL6I/AAAAAAABU0E/C3Mj8MxJh-E/s800/IMGP2234.JPG)
I saved the fat trimmings and the bone in a separate container. I have a little project for them tonight.
Stay tuned... :D
Don't often see anyone scarf down a plate of tasso by itself. Guess that's what being a "born again coonass" is all about.
I had a few nibbles off of the cutting board and that was plenty. I can see why it is for flavoring other dishes. That pile is sealed up in the fridge for now.
Oh My! Great looking tasso Pat. Just awesome. That will kick up your next pot of beans with some smoke and heat.
"Born again Coonass" ;D
Now that is funny!
Looks nice Pat!
Quote from: squirtthecat on February 26, 2011, 12:42:10 PM
(https://lh4.googleusercontent.com/_CbvAIVzmFFM/TWlkC8_PL6I/AAAAAAABU0E/C3Mj8MxJh-E/s800/IMGP2234.JPG)
Dang Pat, that really turned out nice!
OK it's night time - what do you have going?
Now to put it to use...
Tasso Debris Black Beans & Rice.
1.5 cups dry black beans, soaked for 2 hours.
(https://lh6.googleusercontent.com/_CbvAIVzmFFM/TWmPHvi62wI/AAAAAAABU00/h27SIYCDhqg/s800/IMGP2243.JPG)
Fire up the pressure cooker, and dump the bone and some of the trimmed Tasso fat chunks in the bottom. Let them render down a bit.
(https://lh6.googleusercontent.com/_CbvAIVzmFFM/TWmPLRHrGLI/AAAAAAABU1E/Kso84Td-aUU/s800/IMGP2247.JPG)
Add a cup of low sodium chicken broth, 2 cups water, a bit more cumin, thyme, garlic/onion powder, and the beans.
(https://lh3.googleusercontent.com/_CbvAIVzmFFM/TWmPPOs5XTI/AAAAAAABU1Q/Z_b_4qbE5XI/s800/IMGP2249.JPG)
12 minutes under pressure. Added another 3 or 4. The final result was a bit soupy, but had plenty of flavor. I fished out the bone and fat chunks hunks, and tossed in a three/four tablespoons of the Tasso.
Served w/ brown rice and a glop of salsa.
(https://lh3.googleusercontent.com/_CbvAIVzmFFM/TWmf-C6lUQI/AAAAAAABU1w/J1XUR5aL8bk/s800/20110226182018.jpg)
Not bad.. I'll change up a few things next time. Beans are hard to get right in the pressure cooker, as you can't see what is going on for about 30 minutes at a time. The salsa was a bit of distraction - what we had in NOLA was more like a spicy corn relish that you mixed in.
Maybe replace the salsa with hot sauce.
Thats the first thing that I thought.
Just throwin this out there.
Quote from: OU812 on February 26, 2011, 06:34:22 PM
Maybe replace the salsa with hot sauce.
Thats the first thing that I thought.
Just throwin this out there.
I'm with ya, buddy!
We eat our mistakes and try again.
Had issues with black beans myself until I found a brand in a can "Cuban Black Beans". I'll get a pic next time I get some. Perfect for Cajun-Rice-Tasso stuff.
Dahh Coonaaa cookin now, ahhh huhh!!!