Pickled Wittdog Jam - BBQ Central

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Old 08-24-2007, 02:23 PM   #1
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Pickled Wittdog Jam

Not realy, But thanks Dave For the goodies






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Old 08-24-2007, 03:41 PM   #2
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Wow, I got vertigo from the swinging part of the video... So Can I make Tasso on my smoker? Give hints por favor chico....aka please boy....That meal was full cajun!!! I love beans, butt..well you know... Killer video BOY!!!! I Found this to make it...What do you think?
Quote:
Tasso is a heavily flavored, smoked pork product. It adds a unique and wonderful taste and aroma to soups and stews. I buy it in the grocery store and haven't made it. I am not well set up for smoking. I did find the following recipe at uglybrothers.com if you are inclined to give it a try:

Basic Tasso
Traditional Tasso is made from pork but that has been cut into strips approximately 2 x 4 x 1 inch thick. The Ugly Brothers often use boneless pork strips.

Pig Meat
3 parts plain salt
2 parts Brown sugar
2 parts fresh black pepper
1 part cayenne
1 part white pepper
2 parts paprika
1/2 part celery seed
1 part onion powder
1 part garlic powder
1/2 part cinnamon
1/2 part mustard seed

Coat heavily and refrigerate 2-4 days before smoking. Heavy smoke at 200-225 until internal temperature reaches 165.


If you don't want to make it and can't find it in your store, places like www.cajungrocer.com will ship it to you.
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Old 08-24-2007, 04:48 PM   #3
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We ain't building submarines, Boy
The inovations continue folks!
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Old 08-24-2007, 04:57 PM   #4
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No nuculer subs or battleships Boy,,.,. Either buy or smoke a ham If you buy a cured out the bag ham then cut it inta chunks apply a rub (your choice) then smoke it sum mow.

& SS yes that looks fine

Are yall slow are what BOY

It should taste like ham with exxxtra smoke & a kick from the rub BOY!
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Old 08-24-2007, 05:01 PM   #5
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Here SS

http://www.gumbopages.com/food/tasso.html
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Old 08-24-2007, 06:38 PM   #6
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Quote:
Originally Posted by 007bond-jb
Gracias amigo!!!.. Got me some andouille today... Making part 2 of sauce piquant...
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Old 08-24-2007, 07:54 PM   #7
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I'm happy to hear that you are enjoying your "cultural exchange" package....all that stuff I sent was made locally.
SS if you are going to make that tasso out of an already smoked ham...I'd cut the rind off before I smoked it...you'll get better smoke penetration and the rub flavor will come thru more..Just my .02
That tasso is on my list for when I fire up the smokehouse...
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Old 08-24-2007, 08:30 PM   #8
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Quote:
Originally Posted by wittdog
I'm happy to hear that you are enjoying your "cultural exchange" package....all that stuff I sent was made locally.
SS if you are going to make that tasso out of an already smoked ham...I'd cut the rind off before I smoked it...you'll get better smoke penetration and the rub flavor will come thru more..Just my .02
That tasso is on my list for when I fire up the smokehouse...
Ok, thanks. I will make a bunch and freeze some in foodsaver...
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Old 08-25-2007, 06:51 AM   #9
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SS witt is correct cut the rind off 1st. If you vac seal it. ya aint gotta freeze it
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Old 08-25-2007, 11:49 AM   #10
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Originally Posted by 007bond-jb
SS witt is correct cut the rind off 1st. If you vac seal it. ya aint gotta freeze it
Oh really? that's cool JB.. thanks man!!!
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