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Old 11-03-2013, 01:03 PM   #1
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Tasso?

Ok where is everybody? I aint seen this place this dead since I been on here...but back to the point at hand. I have been considering making Tasso in a jerky snack type configuraton where it is dehydrated in the smoke. I have looked at some recipes and notice the least thickeness I have seen is one inch slices of butt and they all claim to cookit real slow for a long time..200 or thereabouts. Wonder why a person couldnt use loin? Some of the strategies called for cure and some didnt. Suspect it would be good to have some for pork..but aint sure. Help help..lol. Was thinking of using the regular old beef marinate recipe.
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Old 11-05-2013, 09:36 AM   #2
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One time a friend gave me some homemade Pork jerky made with a proven Beef jerky recipe and it tasted terrible. Since Tasso is sometimes called "Tasso Ham", I think something like this would work...


For a 7 to 8 lb. boneless pork loin.
Cut in 3 equal pieces.
Trim most but not all surface fat.

1 TB per pound Morton Tender Quick
1 ts per pound sugar
2 ts (total) oompappy rub for pork

Apply evenly over meat...

Seal in zip-lock bags and refrigerate for 4 days.
Turn over daily...

Rinse really, really well under cold water or soak
in cold water for 30 mins. & rinse to remove excess saltiness,

Now ya got the "ham" part...

Then cut ino your prefered configuration... Strips, Discs
or Chunks... then marinate to your liking and procede to smoke and jerkify...
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Old 11-05-2013, 10:17 AM   #3
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Not sure if you've seen this one, but it seems like it might work too...

Homemade Tasso Recipe | Nola Cuisine
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Old 11-06-2013, 09:31 PM   #4
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Thanks a lot for that. Got it copied.
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