Spent the majority of the day doing blood work so when i got home i said SELF how bout some tasso.
Pork loin before seasoning.
(http://i123.photobucket.com/albums/o290/stlthy1/Picture435.jpg)
Seasoning the loins.
(http://i123.photobucket.com/albums/o290/stlthy1/Picture437.jpg)
Heavy seasoning then into the fridge for 3 days wrapped tight. Going to get hickory after getting out of fridge.
(http://i123.photobucket.com/albums/o290/stlthy1/Picture441.jpg)
nepas
looks good nepas,
though im making tri tip
Isn't that funny, I have some "1st try at Tasso" as per Bradley recipe from the database is as I type. But I didn't rinse after taking out of the cure as the recipe didn't say to, ya think it will be OK? In fact I gotta run out and check on it now.
Quote from: carnie1 on November 11, 2008, 05:45:04 PM
Isn't that funny, I have some "1st try at Tasso" as per Bradley recipe from the database is as I type. But I didn't rinse after taking out of the cure as the recipe didn't say to, ya think it will be OK? In fact I gotta run out and check on it now.
It should be fine. I am doing mine the old fashion way.
3 Tbsp Kosher Salt
2 Tsp Cayenne or To Taste
4 Tbsp Paprika
2 Tbsp Fresh Garlic, minced
2 Tbsp Coarsely Ground Black Pepper
1 tsp Cinnamon
1 Tbsp White Pepper
1 Tbsp Brown Sugar
nepas
I plan to try your recipe too
I have used NePa's tasso recipe before and it is awesome! NePa knows tasso. I used pork butt rather than pork loin and it turned out incredible.
NePa, thanks again for the recipe. I have some Louisiana transplants who live around me who will stand in line outside the door when I've got tasso in the smoker thanks to you!
KyNola
Nepa, I used rhe tasso recipe from the websight, and it was good. I uses a cure. Whats the differance in flavor without it?
Thanks KyNola
I really like sharing my recipes and photos with everyone. I should have the tasso in the smoker on fri or sat.
nepas
Quote from: Smokin Soon on November 12, 2008, 07:08:03 PM
Nepa, I used rhe tasso recipe from the websight, and it was good. I uses a cure. Whats the differance in flavor without it?
Really no difference in the flavor. The cure is needed for the 3 days in the fridge and it kinda dries the tasso out. I rub the season real hard into the pork and put a coating ofaround 1/8" thick.
nepas
Tasso is out of the fridge today after being in for 3 days. On wire rack now for 2 hours to dry some. Going to do hickory 9 pucks @150*. Then bumping heat to 180* for 6 hours.
Am loking for 150* for IT of tasso.
(http://i123.photobucket.com/albums/o290/stlthy1/tasso5.jpg)
(Was going to use mesquite but changed mind :o)
nepas
I have never experienced tasso. I have heard that it is primarily used as a seasoning. Is that correct?
Nathan
Quote from: sherlock on November 14, 2008, 08:49:30 AM
I have never experienced tasso. I have heard that it is primarily used as a seasoning. Is that correct?
Nathan
Yes somewhat true. I like it on crusty rolls too ;D
nepas
Here is the tasso all wired up ;D
(http://i123.photobucket.com/albums/o290/stlthy1/tasso10.jpg)
No water in the pan, I want it dry.
(http://i123.photobucket.com/albums/o290/stlthy1/wpan.jpg)
I drilled my pucks some time ago to make them lighter.
(http://i123.photobucket.com/albums/o290/stlthy1/pucks.jpg)
Here is the raptor/guru working on the tasso. I am using more pucks than i normally do. Had to move my BS under the spa gazebo cuz i have some electric issues in the garage. Mild day for smoking too ;D
(http://i123.photobucket.com/albums/o290/stlthy1/rapguru.jpg)
nepas
Lordy, Lordy Nepas I can't wait to see the final product! Looks incredible!
C
Finally the tasso is done. I will cut it some when it cools.
(http://i123.photobucket.com/albums/o290/stlthy1/tasso78.jpg)
nepas
I cut the end off. Yummy in some beans, chili or whatever ;D
(http://i123.photobucket.com/albums/o290/stlthy1/tasso79.jpg)
nepas
Nepa, pardon the no-clue here, but with no cure how did it get that ham color? From the seasonings?
looks fantastic nepas
Nepas,
that looks great. It's now on my to try list.
Deb
Quote from: Smokin Soon on November 14, 2008, 10:02:55 PM
Nepa, pardon the no-clue here, but with no cure how did it get that ham color? From the seasonings?
Ahh Smokin Soon
Confucius say
Some things a Trade secret ;D
nepas
That is a thing of beauty there Nepas! Gonna have to give that a try
C