Tasso 'Ham'

[squirtthecat]

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.






Stay tuned...   :D

[Gizmo]

Looking forward to the "stay tuned"

[SouthernSmoked]

Looking very good!

To Be Continued!

[Tenpoint5]

Looks interesting so far!!

[squirtthecat]

The next morning...    Nothing like a little TenderQuick with your coffee!



Time for the rub.   I combined 2 recipes from Nepas and Stickbowcrafter (his is from Charcuterie).



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.



Rub a dub dub.




And into the MAK on 'smoke'.   Going for an IT of 150°.

We'll check back later..

[KyNola]

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!

[squirtthecat]

And, we're done..



Foiled and resting in a cooler for a bit.   

[Ka Honu]

Never cured my Tasso before - does it make an appreciable difference?

[Tenpoint5]

Looks good

[squirtthecat]

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.

[squirtthecat]

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!

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.



I found it for $40 from B&N.com w/ free shipping.  ;)

[OU812]

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.

[Ka Honu]

The Folse book has been on my list for a while - maybe SWMBO will get it for my birthday.

[squirtthecat]

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



I saved the fat trimmings and the bone in a separate container.  I have a little project for them tonight.

Stay tuned...    :D

[Ka Honu]

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.